to start off this new column, today we'll be introducing a family classic, shoyu + butter spaghetti. i remember my mom quickly whipping this up in the kitchen and having it ready to eat in no time at all! she's such a great cook. not only is this dish easy to prepare, quick + easy, but you can virtually use any vegetables left over in your fridge as long as you have some key main ingredients. let's start cooking!
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shoyu + butter spaghetti (2 servings)
key ingredients:
+ organic soy sauce (or regular soy sauce is ok, but try to not use low sodium as it doesn't give as much flavoring as the regular kind. don't worry, you won't use too much)
+ garlic (2 cloves)
+ 1/2~1 onion (thinly sliced)
+ salt + pepper (try to use fresh pepper as it gives a wonderful aroma + i like to use red salt as it has a milder flavor)
+ butter
ingredients (there are interchangeable):
+ greens (spinach, asparagus, green bell peppers, komatsuna. something with similar consistency/flavor. feel free to use as much or as little as you like. for 2 i usually you one bunch of spinach and 1/2 a bunch of asparagus or 1 green bell pepper)
+ meat (bacon, ham... my fiance likes spam, but i just put some on the side for him. you can even try canned tuna. for this recent concoction, i used 3 slices of ham.)
directions:
1. while heating up water for pasta, warm up some olive oil and throw in the sliced garlic. once the garlic begins to make a shhhhhhhh sound, throw in the sliced onions.
2. once the onions are starting to brown just slightly, throw in the asparagus and after a few swishes in the fry pan, throw in the spinach. (if you are using other vegetables, start throwing in vegetables that take longer to cook.)
3. when the veggies being to soften a bit, mix in your choice of meat and fry until cooked thoroughly.
4. by this point, you would have wanted your pasta to be cooked and ready.
5. throw the pasta into the veggie + meat mix and toss.
6. once everything is mixed, drizzle some soy sauce over the pasta and toss gently. taste a little sample to check the salt consistency. add a little salt and butter and stir. taste a little more.
7. at this point, add in either salt/soy sauce/butter until you get a flavor that you're happy with. i usually try to adjust with soy sauce and butter vs putting in too much salt as it begins to taste a bit flat.
8. twirl the pasta onto a plate, sprinkle some fresh ground pepper and bon appetit!
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would love to hear how your dishes turned out if you decided to substitute things with exotic ingredients!
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