Today’s food: Japanese neapolitan pasta with enoki mushrooms

Garlic, dried red pepper in oil rendered from bacon, stir-fry onions, enoki, add sake, ketchup, and reduce it aggressively, add pasta water, toss pasta.

For perfectly jiggly eggs:

Trusty frying pan, low heat, no lid, just patiently wait till the whites set.

Enoki neapolitan

Advertisements

Leave a comment

Filed under Japanese noodles, pasta, Western stuff

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s