I used to cook this dish with Japanese thin noodles called ‘Somen’, but I use Capellini (Angel Hair Pasta) these days, because Capellini is much easier to find, cheaper, and I like its texture. The sauce has a typical Japanese flavour, that is made with Dashi, Soy Sauce and Mirin. The dish can be enjoyed warm OR cold. I definitely like it cold.

Makes

1 Serving

Ingredients

1 serving Capellini (Angel Hair Pasta) *I cooked 100g today
Salt for cooking Capellini
80g thinly sliced Pork Belly *cut into bite-size pieces
Salt & White Pepper
1 teaspoon Potato Starch
1 small Eggplant *about 120g, cut into bite-size pieces
1 tablespoon Oil
Finely chopped Spring Onion
Shichimi (Japanese Chilli Spice Mix) *optional

Sauce
50ml Water
1/6 teaspoon Dashi Powder *Katsuo (Bonito) Dashi recommended
3 teaspoons (1 tablespoon) Soy Sauce *plus extra
2 teaspoons Mirin
1/2 teaspoon grated Ginger
1 pinch Chilli Flakes *optional

Method
  1. Combine all the Sauce ingredients in a small bowl.
  2. Lightly season Pork pieces with Salt & White Pepper, sprinkle with Potato Starch, and roughly coat them. Cut Eggplant into bite-size pieces. Prepare everything before you start cooking.
  3. Heat Oil in a frying pan over medium heat, cook Eggplant until slightly browned and softened, add Pork, and cook until Pork is cooked. Add the Sauce, bring to the boil, mix to combine, then set aside.
  4. Meanwhile, cook Capellini (Angel Hair Pasta) in boiling salted water according to the instruction on the package. It usually takes 2-3 minutes.
  5. Darin the Capellini, cool under cold water if you like it cold, drain very well, then place in a serving bowl. Cover with the Pork & Eggplant mixture with all the Sauce, add some Spring Onion and Shichimi (Japanese Chilli Spice Mix), and enjoy. *Note: Sprinkle extra Soy Sauce if required.