Ankake Spaghetti (Nagoya Style Pasta in Thick Sauce)

Start boiling a pot of water. While you wait, prepare all of your ingredients according to the notes on the ingredients list. Once the water is boiling, add 1 tsp salt and 2 ptns dry spaghetti. Boil unil al dente.

Heat a wok or skillet over a high heat and add ½ tbsp cooking oil. Add 150 g hot dog sausages, ½ onion, 1 bell pepper, and 5 button mushrooms. Fry until the onion is softened and the sausages are browned.

At the same time, make the sauce in a separate saucepan. Add 300 ml pasta water and ½ cube beef bouillon powder. Mix until dissolved, then add 2 tbsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp white wine, 5 drops chili sauce of your choice, ½ tsp garlic powder, 1 bay leaf, ½ tsp ground black pepper, ¼ tsp ground white pepper. Simmer over a medium heat for about 5 minutes.

Once the sausages and vegetables are cooked, transfer them to a plate and set the wok aside for later.

Mix 1 tbsp water and 1 tbsp potato starch (katakuriko) in a small bowl. After 5 minutes of simmering, remove the bayleaf from the sauce, then add the slurry a little at a time while whisking. Once glossy and slightly thickened, remove the pan from the heat.

Once the spaghetti is cooked, drain and shake to remove any excess water. Reheat the wok on medium and add 1 tbsp lard. Add the cooked spaghetti and toss until evenly coated with the lard.

Divide the spaghetti between serving plates and arrange the sautéed vegetables and sausages over the top. Pour the sauce around the spaghetti and serve.

Mix well before eating and enjoy!