Japanese (Inspired) Spaghetti
“You want to make Japanese Spaghetti with my mom for your blog?” - My cousin Cassie.
I can understand why Cassie was curious about my meeting with Aunt Laura to make this cheap, simple food - which our moms would throw together on any random school night -- so that I could blog about it. But for me, this space is not really about impressive food. It’s about memories.
With its outdated name, a beloved history, a cult following, and a whole lot of bacon, Japanese Spaghetti is just about as nostalgic and close to home as it gets for me- especially when it includes cooking it with my Aunt Laura.
Aunt Laura and my mom met in college, before either of them were married or even living outside of their parents’ homes. They lost touch for a few years, but fate reunited them on the sales floor at Sears, where they became family and where this recipe entered their lives.
* Spoiler Alert * This is almost certainly not an authentic Japanese dish. According to Aunt Laura, the recipe for Japanese Spaghetti comes from one of their coworkers at Sears who would bring it to potlucks in a crockpot (which I think is an excellent idea). The coworker told them that she typically would serve it as a side to….lamb chops(?!)
To the best of my memory, neither Aunt Laura nor my mom ever made this as a side dish to lamb.
Cooking together was awesome. Aunt Laura told Cassie and me about becoming friends with my mom and working at Sears, where she was required to drape herself in diamonds and wear ball gowns behind the jewelry counter. She also told us about meeting my Uncle Charlie- which, as it turns out, happened at a club located on the very block that Cassie lives on now! We couldn’t believe she’s lived there for so long and no one realized the connection.
I’ve tried to make Japanese Spaghetti on my own a few times, but my attempts always missed the mark. Making it with a pro definitely took things to the next level.
Pro Tip Number One: Get the cheap bacon!!! The fattier the better. This is not a diet friendly recipe. Apparently my Uncle Charlie brought it to a work party at the SCPD Marine Bureau, and half of his coworkers wouldn’t eat it because they were watching their weight. My suggestion is: Live A Little. It is worth it.
Cook the bacon low and slow so that you don’t burn it (….like I usually do because I have no patience…).
Cooking the cabbage is the most complicated part of this meal. Sautée it in half of the bacon grease, and if needed, add some water or a little olive oil to get the job done.
There was some debate about whether or not to use the dense center of the cabbage, but basically it’s up to you.
The main point here is to do what you must to soften that stuff up - smash it down with your spatula, fiddle with the heat. Just know it takes a while.
Also it’s worth noting that Aunt Laura uses garlic powder. I think my mom used cloves of garlic. To be honest, it tasted the same to me. As far as measurements go - use your heart. That’s always the measurement for garlic.
When the bacon is crisp, the cabbage is soft, and the pasta is done, toss it all together (including soy sauce to taste and the remaining grease), and sprinkle some bacon with chopped scallions on top.
It sounds crazy, but it is absolutely freaking delicious.
Admit it. You want to try it. Let me know if you do!!!
Also if you’re wondering about how the quality of my pictures VASTLY improved since my last post, its because these were taken by my cousin Cassie who is an actual photographer. She taught me about “Portrait Mode.” Still, no promises that my photos will improve.
“Katie ate without me!!! Luckily for me, I have had this delicious meal many times before, so I know just the thing to pair it with. If I was present for the feast, I would have recommended Sapporo, a light, refreshing Japanese lager. ”
