Napolitan Spaghetti
This spaghetti dish originated in post-World War II Yokohama to cater to American GIs, but soon became a mealtime favorite across Japan.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 lb. spaghetti
- 2 tbsp. unsalted butter
- 1⁄4 lb. white button mushrooms, trimmed and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1⁄4 lb. cooked ham, cut into ¼"-thick strips about 2" long
- 1⁄4 lb. long beans or regular green beans, trimmed and cut into 2" pieces
- 1⁄4 cup milk
- 1⁄4 cup sake
- 5 tbsp. ketchup
- 1 tsp. paprika
- Kosher salt
- freshly ground black pepper
- 1⁄4 cup grated parmesan cheese
- Tabasco, for serving (optional)
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