This particular pasta has suddenly become very popular in Osaka, the second biggest city in Japan. Tokyo and Osaka have very different styles of cuisine, but this dish is gradually gaining popularity fast in Tokyo too. When I first read about this dish last week, I thought it was a joke! Kimuchi is one of my favourites, but I could never imagine it being used in a creamy sauce with pasta. Japanese love inventing new dishes by mixing western and eastern dishes, so I thought I’d give it a try. Needless to say, we loved it! If you’re a fan of kimchi, I guarantee you’ll like this delicious and healthy dish, so give it a go!
Two small fists of thin pasta (I used Barilla no. 3 spaghetti)
2 cloves garlic
2 or 3 long strips of bacon
Half bunch of enoki (or other) mushroom
Salt & Pepper
50cc single cream
100cc milk or soy milk
3tsp soy sauce
1/2 cube chicken stock
Chop the garlic, chop the bacon and onion into thin slices and add to a frying pan with a glug of olive oil. Fry gently stirring well to make sure nothing burns. Prepare your pasta as per instructions.
Then chop the kimchi and add in a bowl with the cream, milk and all other sauce ingredients. Then add to the frying pan with the bacon etc and heat through on high heat. When your pasta is ready ( I usually take a 30secs – 1 minute off the cooking time as we’ll be heating it in the frying pan too), take it from the pan and add to the sauce in your frying pan. By doing it this way rather than throwing all the water away, you’ll take some of the cooking water along with the spaghetti, which will help to loosen the sauce.
I sprinkled some chopped spring onion and grinded some black pepper on top too.