Hearty Japanese-style Pasta with Eggplant and Bacon (Butter Flavor)
A rich Japanese-style pasta featuring plenty of eggplant, green peppers, shimeji mushrooms, onion, and bacon, finished with butter for depth. A satisfying meal packed with vegetables.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Loved it
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
Yes
What changed?
刻み海苔を乗せました
Recommended moments
Cooking impression
Original language : Japanese
にんにくとバターの風味が効いてて簡単で美味しく作れました
This review is shown in its original language.
Cooking Steps
- 1
Put 2000ml of water and 20g of salt in a pot, bring to a boil, and cook the spaghetti according to the package instructions. One minute before it's done, set aside 4 tablespoons of the cooking water.
Advice : If there's not enough water, the pasta can easily stick together, so it's ideal to boil it in plenty of water.
⏱ Boil pasta 7 minIngredientsSpaghetti (1.6mm) 200gWater (for boiling pasta) 2000mlSalt (for boiling pasta) 4 tsp - 2
While the pasta is boiling, cut the eggplant into 5mm thick half-moons, the green peppers into 5mm strips, and thinly slice the onion. Remove the base of the shimeji mushrooms and break them apart by hand, then cut the bacon into 1cm strips.
Advice : Cutting the ingredients to a uniform size ensures they cook evenly and look more beautiful when finished.
IngredientsEggplant 2Green pepper 2Onion 1/2Shimeji mushrooms 100gHalf bacon 4 slices (approx. 80g) - 3
Heat olive oil and garlic paste in a frying pan over low heat. Once fragrant, add the bacon and onion and sauté over medium heat.
Advice : Sautéing bacon slowly brings out its flavor, but for this recipe, it's recommended to sauté it moderately so it blends well with the vegetables.
⏱ Sauté onion and bacon 2 minIngredientsOlive oil 2 tbspGarlic paste 4cmHalf bacon 4 slices (approx. 80g)Onion 1/2 - 4
When the onion has softened, add the eggplant, green pepper, and shimeji mushrooms. Continue to sauté until the eggplant has absorbed the oil and softened.
Advice : Eggplant absorbs oil easily, but if you keep sautéing it, it will soften and become delicious. If it's truly not enough, you can add a little more olive oil.
⏱ Sauté remaining vegetables 3 minIngredientsEggplant 2Green pepper 2Shimeji mushrooms 100g - 5
Add soy sauce, cooking sake, granulated Japanese dashi, and the reserved pasta water to the frying pan and mix everything together.
Advice : You can make it delicious with shiro-dashi too, but it has a high salt content, so try adding it while adjusting the amount of soy sauce.
IngredientsSoy sauce 2 tbspCooking sake 2 tbspGranulated Japanese dashi 2 tspPasta cooking water 4 tbsp - 6
Add the cooked pasta and butter to the frying pan, quickly toss to coat with the sauce, and it's ready.
Advice : Adding the butter at the very end and melting it quickly helps maintain its aroma and enhances the flavor even more.
IngredientsSpaghetti (1.6mm) 200gButter 15g
Hearty Japanese-style Pasta with Eggplant and Bacon (Butter Flavor)
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