Ankake Spaghetti: Nagoya-style Thick Sauce Spaghetti (Ankake Spaghetti: Nagoya no Atsugiri Sauce Supageti)
Ankake Spaghetti is a popular dish in Nagoya, Japan, known for its thick and savory sauce that coats the spaghetti noodles. This recipe will guide you through making Nagoya-style Ankake Spaghetti at home, perfect for a comforting and flavorful meal.
Ingredients
- 300g spaghetti noodles
- 200g ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, boil water and cook the spaghetti according to the package instructions. Drain and set aside.
- In a separate pan, cook the ground pork over medium heat until browned. Add the onion, garlic, and red bell pepper, and cook until the vegetables are tender.
- In a bowl, mix together soy sauce, oyster sauce, sugar, cornstarch, and chicken broth.
- Pour the sauce mixture into the pan with the pork and vegetables. Cook until the sauce thickens, then season with salt and pepper.
- Add the cooked spaghetti to the pan and toss until the noodles are well coated with the sauce.
- Divide the Ankake Spaghetti onto plates and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 18g
Supplies
Large pot Pan Bowl Whisk Utensils
Tools
Stove Knife Cutting board
Serving suggestions
Serving suggestions: Garnish with chopped green onions or a sprinkle of shichimi togarashi (Japanese seven spice) for an extra kick of flavor.
Tips & tricks
Tips: For a vegetarian version, substitute the ground pork with mushrooms or tofu for a delicious alternative.
Cost
$10