If you are not Vegan, don’t skip this recipe. This dish is delicious with thinly sliced Pork, but today I cooked with plant-based ingredients only. I was cooking this dish with Udon Noodles, but I didn’t have Udon on the day. Then I used Spaghetti which I always stock. As it was surprisingly good, I decided to share the recipe.


1 Serving


1 serving Spaghetti *OR Udon Noodles
1 teaspoon Sesame Oil
1 cupful (OR more) a variety of Vegetables of your choice *cut into thin strips and slices
*Note: I used Onion, Carrot, Shiitake Mushroom and Cabbage. Other suggestions include Shimeji, Enoki, Bok Choy, Bean Sprout, Wombok, Spring Onion, etc.
Salt & Ground Chilli OR White Pepper
1/2 to 1 sheet Abura-age (Fried Thin Tofu) *OR you can use thinly sliced Pork

Shichimi (Japanese Chilli Spice Mix) *optional

1/2 cup Water
1/4 teaspoon Kombu (Kelp) Dashi Powder *OR use 1/2 cup Stock of your choice
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
1/2 tablespoon Potato Starch OR Corn Starch

  1. Cook Spaghetti in boiling salted water according to the instruction on the package. *Note: If you use Udon, prepare it according to the instruction.
  2. Combine all the sauce ingredients in a small bowl.
  3. When Spaghetti is half cooked, start cooking Vegetables. Heat Sesame Oil in a frying pan, cook Vegetables. It takes longer time to cook some Vegetables. Please cook them accordingly.
  4. Lightly season with Salt & Ground Chilli OR White Pepper. Add Abura-age, stir the sauce well and add it to the pan, then stir well until the sauce thickens. Add drained Spaghetti and combine.
  5. Sprinkle with Shichimi (Japanese Chilli Spice Mix) if you like it and enjoy.