RECIPE: Spaghetti Aglio Olio e Peperoncino with Octopus, Asparagus and Oyster Sauce
Did you know that spaghetti is a popular dish in Japan? Rice dishes may be traditional but Japanese people love Italian cuisines and cooking pasta dishes at home. You will find many Italian and pasta restaurants when you visit Japan!
The pasta dishes loved by Japanese people range from more traditional Italian styles to Japanese-inspired flavors. This recipe will teach you how to adjust a traditional spaghetti aglio e olio recipe into a Japanese-inspired pasta dish!
The Japanese flavor profile of this pasta comes from two main ingredients: the Kesennuma Bay Oyster Sauce and the octopus legs!
The Kesennuma Bay Oyster Sauce is the foundational flavor of the spaghetti and brings a distinct Japanese flavor to this dish! Japanese cooks love to use oyster sauce to instantly add a burst of flavor to any recipe. The real oysters in this sauce bring a complex umami flavor that is not easily replicated. Keeping oyster sauce in your kitchen cabinet is a great way to quickly add deep, savory flavors to your dishes!
The other key ingredient in this spaghetti is the octopus! You will notice that many Japanese pasta dishes are based in seafood like octopus, shrimp, and fish. Octopus will make this dish uniquely Japanese and bring an interesting flavor and texture to enjoy! You may be able to find octopus at your local grocery store in the seafood section or at a nearby Asian grocery store. We highly recommend you use octopus but other seafood can be used to still make an authentic Japanese-inspired pasta dish!
Round out these Japanese ingredients and add a healthy vegetable dose by topping this dish with asparagus spears, red onion, and cabbage. This spaghetti is a well-rounded and fresh dish to enjoy any day of the week!
Ingredients (for 2 people):
- 200g spaghetti
- 1/2 octopus legs
- Asparagus spears
- 1/2 red onion
- 50g cabbage
- 2 crushed garlic cloves
- 2 red chili peppers
- 1 tbsp of Kesennuma Bay Oyster Sauce
- Olive oil
- Salt
Instructions:
1. Chop the octopus, asparagus, red onion and cabbage into 2cm pieces.
2. Heat a frying pan with olive oil. Add the garlic and chili peppers and stir until fragrant.
3. Add the red onion and asparagus.
4. Before the asparagus is cooked, add the octopus and cabbage.
5. Add the Kesennuma Bay Oyster Sauce and mix well with boiled pasta.
6. Remove from heat and add olive oil and salt to taste.
Recipe courtesy of Ishiwata Shoten: http://www.ishiwatashoten.co.jp
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!
