Go Back
What's Cookin Good Lookin - Homemade Food Italian Japanese: Teriyaki Spaghetti

Spaghetti Teriyaki

East meets west in this ultimate Italian-Japan fusion dish. This sweet and savory masterpiece is vegan friendly, and all around satisfying no matter side of the table you eat from.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes

Equipment

  • Measuring Equipment (Cup/Tablespoon/Teaspoon)
  • Wok/Deep Frying Pan
  • Slotted Spoon
  • Bowl
  • Sauce Pot
  • Strainer

Ingredients
  

  • 500 Grams Spaghetti (1 lb)
  • ½ Cup Extra Virgin Olive Oil
  • 1 Head Garlic (thinly sliced)
  • 3-8 Eggplants (depending on the size)
  • 2 Teaspoons Black Pepper (divided)
  • 1 Tablespoon Dried Red Chili Peppers
  • 2 Tablespoon Mirin
  • 1 Cup Teriyaki Sauce (235g)

Instructions
 

  • Wash the eggplants and set them aside.
  • Add three quarters of the extra virgin olive oil to the wok/frying pan.
  • Thinly slice a full head of garlic and add to the wok/frying pan.
  • On medium heat, fry the garlic until it starts to brown.
  • Remove the garlic from the oil with a slotted spoon and put aside a bowl for later use.
  • Evenly slice the eggplant, about 1mm (half inch) in thickness. Uniform slices will help the eggplant cook at the same speed.
  • Add to the eggplant slices to the garlic flavored olive oil. Be careful not to over crowd the wok/frying pan.
  • Use the remainder of the olive oil to coat the top area of the eggplant slices.
  • Dust the top of the eggplant slices with 1teaspoon of the black pepper.
  • Cook on a medium heat for around 10 to15 minutes, until the bottoms start to brown.
  • While the eggplant is frying, start heating the water for the spaghetti.
  • Flip the eggplant slices and the dust them again with the other teaspoon of black pepper.
  • Turn the heat on wok/frying pan to high.
  • Cook for 3 minutes.
  • Add the chili peppers and then mirin.
  • Make sure the eggplant slices don’t stick to wok/frying pan or that they don’t burn.
  • Cook for another 2 minutes on high and then reduce the heat.
  • Optionally, you can drain excess olive oil out of the wok/frying pan.
  • Add the teriyaki sauce and the cooked garlic to the eggplant slices.
  • Make sure all the slices are coated in the sauce.
  • Set the heat to low and let it simmer for 5 minutes.
  • Drain the spaghetti and then portion it out on the plate dry.
  • Add the eggplant teriyaki on top.

Notes

*Teriyaki Sauce Recipe