Retro Kissaten-Style Napolitan with Whole Soybean Rice Crackers
A nostalgic, old-school cafe-style Napolitan pasta featuring Marudaizu (whole soybean) rice crackers as a secret ingredient and topping. The thick, chewy pasta—boiled until soft and rested overnight—pairs with the sweet and salty, nutty crunch of the crackers to create deep, rich umami, topped with thick-cut bacon and a fried egg for a satisfying meal.
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🍳 Cooking Flow
Blend garlic, oregano, and whole tomatoes to make the tomato sauce. → Boil thick pasta until soft, spread on a tray, and let rest in the refrigerator overnight. → Chop ingredients, stir-fry in margarine, then add crushed rice crackers and pasta. → Quickly stir-fry with tomato sauce and ketchup, then plate. → Cook the thick-cut bacon and fried egg, and serve alongside the pasta with the remaining cracker.
Cooking Steps
Brief Cooking Order
Blend garlic, oregano, and whole tomatoes to make the tomato sauce. → Boil thick pasta until soft, spread on a tray, and let rest in the refrigerator overnight. → Chop ingredients, stir-fry in margarine, then add crushed rice crackers and pasta. → Quickly stir-fry with tomato sauce and ketchup, then plate. → Cook the thick-cut bacon and fried egg, and serve alongside the pasta with the remaining cracker.
Introduction
A nostalgic, old-school cafe-style Napolitan pasta featuring Marudaizu (whole soybean) rice crackers as a secret ingredient and topping. The thick, chewy pasta—boiled until soft and rested overnight—pairs with the sweet and salty, nutty crunch of the crackers to create deep, rich umami, topped with thick-cut bacon and a fried egg for a satisfying meal.
Step 1
Prepare the tomato sauce. Add 1 clove of garlic, 1 teaspoon of dried oregano, and 400g of whole tomatoes to a blender and process until smooth.
Step 2
Bring 1 liter of water and 10g of salt to a boil in a pot, add 130g of thick pasta, and boil for longer than usual (approx. 1.5 times the package time).
Step 3
Transfer the boiled pasta to a tray and spread it out, cover with plastic wrap, and let it rest in the refrigerator for one day.
Step 4
Thinly slice the shishito pepper, onion, and wiener sausages.
Step 5
Heat a frying pan, melt 20g of margarine, and stir-fry the chopped shishito, onion, and sausage.
Ingredients List
Important Notes
Choose thick pasta and boil it for about 1.5 times the recommended time before resting it overnight to achieve that traditional chewy texture found in old-school cafes. 💡
Adding crushed Marudaizu rice crackers while stir-frying allows the savory soy sauce notes and sweet-salty flavor to melt into the sauce, adding deep richness. 🔥
The topping rice cracker is delicious when broken off and eaten alongside bites of pasta and coffee. 🍳
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