Japanese Style Spaghetti Inspired by Miam Miam
Updated: 6 days ago
Miam Miam Restaurant focuses on French cuisine with a Japanese twist, and I am always fond of fusion dishes. It combines the finest elements of both regions, and Miam Miam certainly nails it!
We love eating paste because of it versatility in cooking and it’s very convenient for a quick meal. This recipe is really quick, and easy. The ingredients used are simple and also relatively cheap – Making this dish a fast and affordable family meal. Although simple ingredients are use, the addition of Japanese seasoning makes this dish really flavorsome!
Recipe
2 Servings
813 Calories / Serve
Prep Time 10 min
Cooking Time 10 min
Rest Time 0 min
Total Time 20 min
ingredients:
Pre-cooked spaghetti
120g Spaghetti (150g for 2 very hungry pax)
1 litre of water
½ tablespoon Salt
Miam Miam Ingredients
25g unsalted butter
1 tablespoon chopped garlic
80g Yellow Onion (Sliced) - about 1 big onion
1 tomato (cut into wedges)
50g Shimeji Mushroom
1 piece of Cheese Sausage
3 to 4 slices of Bacon (about 60g)
25g of spinach leaves (about 1 handful)
Seasoning
¼ teaspoon dashi powder
1 tablespoon Light Soy Sauce (Recommend Kikkoman)
4 tablespoons reserved pasta water
Toppings
2 Onsen Eggs (or Sunny Side Up or Raw Egg Yolk)
¼ teaspoon toasted white sesame
Instructions
Precooking the Spaghetti
Bring 1 litre of water to boil under medium high heat.
Add salt when boil.
Lower the heat to medium and add in the spaghetti and cooked until Al Dente ( usually about 10 mins but do test the doneness at about 8 mins)
Drain away the pasta water (save about 4 to 6 tablespoons of the water for later use) and set the pasta aside.
Cooking the Miam-Miam Spaghetti
In a heated pan, render the bacon in its on fats for about 5 to 10 mins over medium low heat until the meat crisp and brown.
Remove from the pan when done and set aside for later use.
Using the same pan, turn up the heat to medium.
Add in butter, chopped garlic, sliced onions and saute it for about 30 sec until fragrance
Add in tomato, mushrooms, sausage and bacon and saute for another 1 min.
Add in the drained pasta, spinach, seasonings and 4 tablespoons of pasta water
Toss until the seasoning is mixed in and remove the pan from the heat.
Finishing
Top with an onsen egg and sprinkle with toasted white sesame.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Precooking the Spaghetti
Bring 1 litre of water to boil under medium high heat.
Add salt when boil.
Lower the heat to medium and add in the spaghetti and cooked until Al Dente ( usually about 10 mins but do test the doneness at about 8 mins)
Drain away the pasta water (save about 4 to 6 tablespoons of the water for later use) and set the pasta aside.
Cooking the Miam Miam Spaghetti
In a heated pan, render the bacon in its on fats for about 5 to 10 mins over medium low heat until the meat crisp and brown.
Remove from the pan when done and set aside for later use.
Using the same pan, turn up the heat to medium.
Add in butter, chopped garlic, sliced onions and saute it for about 30 sec until fragrance
Add in tomato, mushrooms, sausage and bacon and saute for another 1 min.
Add in the drained pasta, spinach, seasonings and 4 tablespoons of pasta water
Toss until the seasoning is mixed in and remove the pan from the heat.
Finishing
Top with an onsen egg and sprinkle with toasted white sesame.
Instructions
Click on Metric Tab for ingredients
Japanese Style Spaghetti Inspired by Miam Miam
Head Chef
eckitchensg
2 Servings
813 Calories / Serve
Prep Time
10 min
Cooking Time
10 min
Rest Time
0 min
Total Time
20 min
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