Photograph of the finished Ankake spaghetti

Japan · Mì spaghetti xốt sánh cay Nagoya

Ankake spaghetti

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 800 g
  • Photograph of Sausage Sausage 480 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 200 g
  • Photograph of Tomato ketchup Tomato ketchup 160 g
  • Photograph of Black pepper Black pepper 40 g
  • Photograph of Cornstarch Cornstarch 100 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Beef broth Beef broth 1.2 l

Method

  1. 1 Boil the spaghetti for 3 minutes longer than the recommended time to ensure the noodles are completely soft.
  2. 2 Boiling until tender and then frying in oil is the Nagoya method; al dente noodles are not the correct way to prepare this dish.
  3. 3 Fry the noodles in a pan with oil for 4 minutes until the noodles are slightly browned and crispy.
  4. 4 Sauté the onions, bell peppers, and sausage, then pour in the beef broth with tomato sauce.
  5. 5 Add plenty of black pepper and mix in cornstarch until the sauce is thick and creamy like a batter.
  6. 6 Pour the hot, thick sauce over the fried noodles; do not mix the noodles into the sauce.

With an appliance

  • Air fryer 35 min

    Replace step 3: Spread the cooked noodles in a tray, lightly spray with oil, and air fry at 200 degrees for 8 minutes, flipping the noodles at the 4th minute to sear them slightly. The cooking and sauce pouring steps from steps 4 to 6 remain the same.

Start cooking