Whenever I hear people say they love Japanese food, they are usually referring to nigiri sushi and maki rolls. And though I will concur that sushi is indeed amazing, Japanese food is much more diverse than that.
Walk down any street in Japan and you will see bakeries filled with pastries, crustless sandwiches and classic French baguette, a shop that specializes in curries (kare raisu) and potato croquettes, a yakitori bar with skewered chicken, beef, and offal cooking on charcoal grills, a family restaurant offering hambagu and okosama lunch special for kids, and my husband’s favorite: Japanese pasta.
It’s true – Japanese people have mastered the art of making good pasta. Pasta so amazing you crave it constantly and dream about it day and night. The first time Ben had pasta in Japan was during the summer of 2010. It was a hot day so we each ordered a chilled tomato pasta with fresh basil. What he didn’t know was that the preparation itself would be very different than what he was used to getting in America.
Yes, there were plenty of freshly chopped tomatoes in the dish, but the sauce itself was a mix of soy sauce, rice vinegar and sesame oil. If you love soy sauce as much as he does, then it’s like you’ve been given the best thing in the world on a plate. I was still on my third bite when I noticed Ben wiping off his plate clean with a piece of bread. That summer, Ben ate pasta pretty much every time he had the opportunity to – at train stations, on the top floor of department stores, even at Seven Eleven.
Since then, I’ve learned to make Japanese flavored pasta at home to spare him from suffering withdrawal symptoms, which brings me to today’s post. Oh my yum! This chilled spaghetti recipe reminds me of the dish we had in 2010 but with tuna added to it.
Something wonderful happens when soy sauce meets rice vinegar and sesame oil and gets tossed in pasta; the flavors are so complimentary they dance on your palate bite after bite. By now you how much of a rice vinegar freak I am – I love the natural sweetness it imparts into dishes and how cleansing it feels.
Topping this chilled spaghetti with fresh shiso leaves will give it a very unique plum like taste. You can find them at your local Asian market or grocer. If you find the flavor of shiso leaves too intense, swap them for basil. It’s just as delicious and will give your pasta a little Italian flair. I also love to add a few strips of nori sheets which bring an mineral and earthy element to the dish.
This pasta is best served fresh but you can make the sauce ahead of time and keep it refrigerated for up to two weeks. This way, you will only have to boil the noodles and toss them with chopped tomatoes and tuna flakes. This is an easy and very addictive family dinner everyone will love!
Other Noodle Recipes You Might Like To Try
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Japanese Chilled Spaghetti With Tomato And Tuna
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 6 1x
- Category: Main
- Method: Boiling
- Cuisine: Japanese
- Diet: Low Calorie
Description
This is a bright, cleansing and refreshing Japanese pasta recipe that’s perfect for warmer days or for those looking to eat lighter!
Ingredients
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 can tuna in water – reserve 2 tablespoons tuna water from the can
- 1 small onion, minced
- 2 large tomatoes, diced
- 1 pound dry thin spaghetti or regular spaghetti
- 1/4 cup shiso leaves or basil, shredded
- 1 nori sheet, shredded
- Salt and pepper, to taste
Instructions
- Make the sauce: Put soy sauce, rice vinegar, sugar, olive oil, sesame oil and 2 tablespoons tuna water and whisk until sugar has dissolved.
- Marinate the onions, tomatoes, and tuna: Put the onions, tomatoes and tuna in a bowl and pour sauce on top. Toss to coat evenly and refrigerate for at least 20 minutes.
- Cook the spaghetti: Bring a large pot of water with salt – the water should be salty to taste – and add the spaghetti. Cook until al dente, according to directions on the package (about 6-7 minutes for thin spaghetti). Rinse under cold water and drain well.
- Combine the spaghetti and the sauce: Put spaghetti and sauce in a bowl and toss until coated evenly.
- Season and serve: Season with salt and pepper and serve topped with shiso leaves or basil and shredded nori.
Notes
Transfer the spaghetti to an airtight storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6.9g
- Sodium: 216mg
- Fat: 5.4g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 50.2g
- Fiber: 2.8g
- Protein: 8.9g
- Cholesterol: 0mg
Questions and Reviews
It looks awesome! The only caveat I’ll probably make is to exchange pasta with rice noodles but that’s more of a personal preference. Great job!
Could you sub spaghetti squash?
That’s interesting Ruth, I’ve never tried! If you do, please let me know how it turns out, I’m now really curious about it 🙂