00:00My wife told me this was the most ridiculous dish she had ever seen.
00:04That was the moment I set a tonkas on top of it.
00:07To me, it's just what I grew up with, and it never once struck me as strange.
00:12This is Anka Kispa, and yes, it's from Nagoya.
00:16Set large bowl of water over high heat and bring it up to a rolling boil.
00:20While it heats, slice 150g of hot dog sausages on a steep diagonal long ovals rather than coins.
00:30I know some of you might have something to say about the hot dog sausages in a plate of spaghetti.
00:35This is the default here, and I did not invent this dish, so let me off the hook on that
00:41one.
00:42Next, half an onion sliced, one green bell pepper sliced into strips,
00:47and five bottom mushrooms sliced thin so they cook through at the same time as everything else.
00:54Prep is ready, now back to the water.
00:58Once it's at full boil, add salt and two portions of dry spaghetti.
01:03There is one thing worth noting here.
01:06Nagoya uses thick spaghetti, 2.2mm, and if you can find it, use it.
01:11If you cannot, just reach for the thickest one on the shelf.
01:15Boil it to Odente, following the time on your package.
01:20If Japanese-style pasta is new territory for you, my button soy sauce version is the gentlest one in,
01:27and it's on the card on your screen.
01:30Here, a wok or a large skillet over high heat, and add half tablespoon of cooking oil.
01:36In go, the sausages, the onion, the bell pepper, and the mushrooms.
01:41Keep them moving.
01:43And while that pan works, let me tell you why I chased this one for so long.
01:48I grew up eating and cooking spaghetti.
01:50There is a restaurant I have been going to since I was a teenager.
01:55And when I started developing this recipe, I had exactly one goal, to land on that plate.
02:00It took me more attempts than I want to admit out loud.
02:04This is the version that finally got there.
02:07Look at the cut edges of the sausages catching colour there.
02:10That is the mark you were waiting for.
02:14Once the onion turns translucent too, tip the whole lot onto a plate and set it aside.
02:21The vegetables are done, and the wok comes back at the end.
02:25Now the sauce.
02:27In a separate saucepan, ladle in 300ml of the passed water.
02:32Straight from the pot, and drop in half a beef bouillon cube.
02:36Brands vary, so the target is whatever amount your bouillon needs to
02:40flavour 500ml or 2 cups of stock.
02:45Stay until it dissolves.
02:47Now we have the base.
02:49Then 2 tablespoons of Worcestershire sauce.
02:52If you have a Japanese bottle, reach for that one.
02:55But the bottle already in your fridge will do the job here.
02:581 tablespoon of tomato ketchup.
03:011 tablespoon of white wine.
03:035 drops of chilli sauce, I'll use Tabasco.
03:07Half a teaspoon of garlic powder.
03:09And one bay leaf.
03:10Then the pepper.
03:12And this is where the flavour actually lives.
03:15Half a teaspoon of ground black pepper.
03:17And a quarter teaspoon of ground white pepper.
03:20Two peppers, not one.
03:21Because using both together lands a sharper, more peppery bite than either one gives you a loan.
03:28And that heat is completely different from the chilli sauce.
03:31Pepper heat and chilli heat are not the same thing.
03:34And this dish wants both on the plate.
03:37Bring it up to a boil or medium heat.
03:40Then drop it to low.
03:41And let it simmer for 5 minutes.
03:44This is a Nagoya dish born there in the early 1960s.
03:49In the kitchen of a hotel that served Western food.
03:52And even in Japan, if you are not from that corner of the country,
03:56there is a good chance you have never once eaten it.
04:00Wilder Simmers, mix 1 tablespoon of potato starch with 1 tablespoon of water in a small bowl
04:06until no lumps are left.
04:08Corn starch works here too, if that is what you have.
04:12After 5 minutes, fish out the bay leaf.
04:14Now add slurry a little, add thyme, whisking after every addition.
04:19Do not tip it all in at once.
04:21That is exactly how you end up with lumps.
04:24Now watch the pan, because this is the moment the dish is named after.
04:29That thin, cloudy brown liquid turns glossy and clear,
04:33and it starts clinging to the back of a spoon instead of running off it.
04:38That is Ankake.
04:40Pull off the heat.
04:42Drain the spaghetti and shake the colander to knock off the last of the water.
04:46Put the wok back on a medium heat and add 1 tablespoon of lard.
04:51Here's where this stops behaving like a regular pasta dish even further.
04:57Add the drained spaghetti and fry it in the lard, tossing until every strand is coated
05:02and the surface starts to catch them crisp.
05:05What you're chasing is crispy on the outside and chewy in the middle.
05:10And the lard is doing more work here than it might look.
05:13Putting enough richness into noodles to stand up to a sauce that boiled.
05:19In Agoya, this almost never arrives plain.
05:22The house move is to pile something fried on top, and mine is always tonkatsu,
05:27which is exactly what is going on, that board right there.
05:31If you want to make one, the full recipe is on the card on your screen.
05:35Plate the finished Ankake spaghetti onto a warm dish,
05:39powdered sausages and vegetables over the top, and pour the sauce around it.
05:47And this is my Ankake spaghetti.
05:49This is what Nagoya tastes like in 25 minutes.
05:54Make this tonight.
05:55Google Ankake spaghetti statue for the full printable recipe with exact measurements and timing.
06:01Want even more delicious recipes?
06:03Grab my free cookbook from the link in the description.
06:07Okay, let's go over the ingredients one more time.
06:10And if you're ready to cook, grab the written instructions by clicking the full recipe box
06:14with a picture that's about to pop up on your screen.
06:17Tap the recipe card on your screen for the full printable version with exact measurements,
06:22every timing, and notes for getting each step right.
06:25Next time I'm making Bikri Donkey Copycat Hamburg.
06:29See you then.
