Come celebrate with us, get signed cookbooks, have some matcha cake and tea, and shop for delicious ingredients and gorgeous cookware and dishware at my favorite shop in the neighborhood. (Along with their sister store Honoki, just around the corner – where I bought many of the props and ingredients for photographing the recipes in the cookbook!)
This recipe for Naporitan (ナポリタン) is another of my favorites from my new JAPAN cookbook. It was inspired by meals I’ve had in my travels to Japan and is the result of several years of experimentation in the kitchen. At grocery stores in Japan and Asian markets in Berlin I’ve often purchased Naporitan packaged noodles and sauce mix, and I’ve tested out a variety of recipes online… and from the stacks of Japanese cookbooks I’ve got.
The origins of the dish itself are a story of their own: Naporitan (or Napolitan) is a popular, noodle dish that was invented by a Japanese chef in Yokohama in times of limited ingredients following WWII.
Naporitan is considered to be yōshoku – western-influenced food, and itameshi – Italian-Japanese fusion cuisine. Traditionally this dish is made with ketchup, but I prefer a more home-made sauce based on tomato paste and crafted more creatively. This dish is great with all kinds of cooked noodles, whether fresh, packaged, or dried. In the JAPAN cookbook I’ve got recipes for fresh noodles (including the Somen, featured below). You can add fresh herbs (basil, oregano, rosemary, parsley, etc.), add fresh, cut vegetables, mushrooms, and other things to the mix, and serve the dish with shredded vegan cheese, if you desire.
9 oz (250 g) spaghetti or 9 oz (250 g) quick-cooking noodles or 2 packages (ea. 7 oz / 200 g) somen or ramen noodles or 14 oz (400 g) Somen noodles (page 196)
1 Tbs sesame oil or olive oil
If using spaghetti, cook noodles in rapidly boiling water just until al dente, about 6–8 min. Rinse in cold water in a sieve and drain well.
If using quick-cooking noodles or cooked (packaged) somen or ramen noodles, add them to a pot and cover with boiling hot water. Cover and let sit 8 min. Stir to separate and then drain well.
If using fresh Somennoodles, cook according to recipe (page 196) in rapidly boiling water, stirring often, until al dente, about 90 sec. Rinse in cold water in a sieve and drain well.
Toss drained noodles with 1 Tbs sesame oil or olive oil and set aside.
1 spring onion chopped
2 cloves garlic crushed or minced
2 Tbs olive oil or vegetable oil
3 Tbs tomato paste
1 Tbs shoyu (soy sauce)
2 tsp rice vinegar
2 tsp lemon juice
2 Tbs raw sugar
1 tsp sea salt more as needed
1/4 tsp black pepper ground
1/4 tsp paprika ground
1/4 tsp gochugaru (Korean ground red chili)
1/8 tsp turmeric ground
3 Tbs water more as needed
for garnish:
Furikake (page 45)
Shichimi Togarashi (page 43)
In a bowl, whisk tomato paste, shoyu, rice vinegar, lemon juice, sugar, salt, ground black pepper, paprika, gochugaru, turmeric, and 3 Tbs water until smooth.
Heat 2 Tbs olive oil or vegetable oil in a large wok on medium high heat.
Add chopped spring onion white ends and garlic. Fry until aromatic, stirring constantly, 1–2 min.
Pour whisked mixture into the hot wok. Bring to simmer and stir for 1 min.
Add cooked noodles. Stir to combine. Cook until the sauce thickens, noodles are well coated and slightly scorched, stirring often, 4–6 min, adding slightly more water if needed. Remove from heat.
Transfer noodles to plates or bowls.
Garnish with Furikake, Shichimi Togarashi, and chopped spring onion greens, and serve.
Variations:
Classic: Add 1/2 medium (100 g) green pepper thinly sliced and 2 oz (50 g) chopped vegan sausage or 2 medium (50 g) sliced mushrooms following spring onions and garlic. Fry for 4–6 min, stirring regularly. Adjust salt as needed. Cheesy: Garnish and serve with 1/2 cup (60 g) shredded vegan cheese or 1–2 Tbs roasted nut topping from Tomato Ramen (page 175).
Dieses Rezept für Naporitan (ナポリタン) ist auch ein Lieblingsgericht aus meinem neuen JAPAN-Kochbuch. Es wurde von meinen Japanreisen und jahrelangen Experimenten in der Küche inspiriert. In Supermärkten in Japan und in Asia-Läden in Berlin habe ich oft Naporitan-Nudelpackungen mit Soßenmischung gekauft – und ich habe unzählige Rezepte ausprobiert, sowohl online als auch aus meinen Stapeln japanischer Kochbücher.
Die Geschichte hinter dem Gericht ist übrigens auch spannend: Naporitan (oder Napolitan) wurde nach dem Zweiten Weltkrieg von einem japanischen Koch in Yokohama erfunden – zu einer Zeit, als viele Zutaten knapp waren.
Naporitan zählt zu den sogenannten Yōshoku-Gerichten – westlich beeinflusster Küche, und auch zu Itameshi – einer Art japanisch-italienischer Fusionsküche. Klassisch wird das Gericht mit Ketchup gemacht, aber ich mache es lieber mit einer selbstgemachten Soße mit Tomatenmark, die ein bisschen kreativer und aromatischer wirkt. Für das Gericht kannst du alle möglichen gekochten Nudeln verwenden – frisch, getrocknet oder aus der Packung. Im JAPAN-Kochbuch sind auch Rezepte für frische Nudeln (z.B. Somen-Nudeln). Wer mag, kann frische Kräuter wie Basilikum, Oregano, Rosmarin oder Petersilie, frisches Gemüse, Pilze oder andere Extras hinzufügen. Und wer’s richtig deftig mag, kann das Ganze auch mit pflanzlichem Reibekäse garnieren.
250 g Spaghetti oder 250 g Quick-Cooking-Weizennudeln oder 2 Packungen (je 200 g) Ramen-Nudeln oder 400 g Somen-Nudeln (Seite 196)
1 EL Sesamöl oder Olivenöl
Bei Verwendung von Spaghetti die Nudeln 6 bis 8 Min. in kochendem Wasser bissfest garen. Nudeln in einem Sieb mit kaltem Wasser abspülen und gut abtropfen lassen.
Bei Verwendung von Quick-Cooking-Nudeln oder gekochten (verpackten) Ramen-Nudeln diese in einen Topf geben und mit kochendem Wasser bedecken. Abdecken und 8 Min. stehen lassen. Leicht umrühren, um die Nudeln zu trennen. Abgießen und gut abtropfen lassen.
Bei Verwendung von frischen Somen-Nudeln diese nach Rezept (Seite 196) in kochendem Wasser ca. 90 Sek. bissfest kochen. In einem Sieb mit kaltem Wasser abspülen und gut abtropfen lassen.
Abgetropfte Nudeln mit 1 EL Sesamöl oder Olivenöl vermengen und beiseite stellen.
1 Frühlingszwiebel gehackt
2 Knoblauchzehen fein gehackt
2 EL Olivenöl oder Pflanzenöl
3 EL Tomatenmark
1 EL Shoyu (Sojasauce)
2 TL Reisessig
2 TL Zitronensaft
2 EL Rohzucker
1 TL Meersalz bei Bedarf mehr
1/4 TL schwarzer Pfeffer gemahlen
1/4 TL Paprikapulver
1/4 TL Gochugaru (koreanisches Chilipulver)
1/8 TL Kurkuma gemahlen
3 EL Wasser bei Bedarf mehr
zum Garnieren:
Furikake (Seite 45)
Shichimi Togarashi (Seite 43)
In einer Schüssel Tomatenmark, Shoyu, Reisessig, Zitronensaft, Zucker, Salz, gemahlenen schwarzer Pfeffer, Paprikapulver, Gochugaru, Kurkuma und 3 EL Wasser glatt verrühren.
2 EL Olivenöl oder Pflanzenöl in einem großen Wok auf mittlerer bis hoher Flamme erhitzen.
Gehackte weiße Frühlingszwiebel und Knoblauch hinzufügen. 1 bis 2 Min. unter Rühren anbraten, bis es aromatisch duftet.
Die angerührte Mischung in den heißen Wok gießen. Unter Rühren 1 Min. köcheln lassen.
Gekochte Nudeln hinzufügen und umrühren, um sie mit Soße zu bedecken. 4 bis 6 Min. unter gelegentlichem Rühren kochen, bis die Soße eindickt und die Nudeln leicht gebräunt sind, dabei bei Bedarf etwas mehr Wasser hinzufügen. Vom Herd nehmen.
Die Nudeln auf Tellern oder in Schüsseln portionieren.
Mit Furikake, Shichimi Togarashi und gehacktem Frühlingszwiebelgrün garnieren und servieren.
Variationen:
Klassisch: 100 g geschnittene grüne Paprika und 50 g Pilze oder vegane Wurst mit Frühlingszwiebel und Knoblauch hinzufügen und 4 bis 6 Min. braten. Salz nach Geschmack anpassen. Käse: Mit 1/2 Tasse (60 g) veganem Reibekäse oder 1–2 EL Cashew-Sesam-Topping vom Tomato Ramen (Seite 175) garnieren.
Order a signed copy of The Lotus and the Artichoke – JAPAN (in English🇺🇸 or German🇩🇪) … which also includes a sticker/bookmark set & immediate download of the e-book!
The Lotus and the Artichoke – JAPAN
My 8th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of homes and restaurants worldwide
based on 4 visits to Japan – and adventures in 50+ other countries
224 pages with 120+ vegan recipes and over 90 full-page color photographs
packed full of quick eats, appetizers, mini-dishes, salads, soups, street food, soulful breakfasts, boxed lunches, delicious dinners, memorable set meals, fantastic feasts, and delightful desserts
travel stories from my international adventures & experiences
compact, no-nonsense, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
created for cooks of all levels, from beginner to advanced
recipes feature easy-to-find ingredients
lots of variations for simplification & substitutions
extensively tested & approved by cooks, foodies, friends, families, and hungry recipe testers in over 25 countries
In December 2021 I was invited to go to Munich for a week of intense filming with the incredible Vegan Masterclass team. We filmed over 30 videos dedicated to my favorite country & cuisine – INDIA!
…and now I can share with you my passion and experience. Currently the entire course is in German, but I’ll be posting lots of content (especially on Instagram but also new recipes, photos, and videos here) in English.
Although I’ve been cooking Indian food for almost 30 years and speaking German for over 20, making this Masterclass was one of the most challenging (and rewarding) experiences in my life and career. I’d rank it right up there with the adventure of living and working in Amravati (Maharashtra) India for a year, teaching Art and English at an international school. It was definitely a peak achievement which puts a shiny crown on my move to Berlin, Germany in September 2001, and the 8 months of German language courses!
I’d like to dedicate this Indian Masterclass to all of the generous and brilliant friends, families, and masters of Indian cooking that have inspired me and led me on my own journey of discovery and delights. In my ten trips to India I have spent countless hours in kitchens of homes and restaurants, at street food vendors, and devoured unforgettable meals in every corner of the subcontinent. I’ve learnt so much, but I’m always still learning — and never shy to share my appreciation, love, and excitement.
(I’ve been back to India twice since I made this graphic… in 2018 and 2019 with my family!)
In my cookbooks and in the Indian Masterclass video series, I talk a lot about the individuals that have guided and inspired me, and there are many (wacky and wild) stories from my journals about my adventures – in the kitchen and beyond.
This course dives deep into the theory and magic of (mostly) North and South Indian cooking, but we must remember that these are very broad and general strokes attempting to classify and unimaginable breadth of different cuisines, techniques, traditions, and ideas. India offers an incredible wealth and diversity of foods and culinary ways, and many are underrepresented in cookbooks and courses. I hope to expand this Masterclass series in the future to include many other Indian cuisines, including Northeastern and more specific subcategories of Northern, Southern, and West Indian traditions.
I also address the concept of authenticity and ownership in my cookbooks, but it’s necessary for me to drop a few lines here, too: You can’t really cross the street or turn around in India without a new voice challenging the authenticity and correctness of any particular dish or spice mix. Debates on what does or does not belong in a dish, or which shape something must be, are very common and all part of the regional, community, family traditions, woven intricately into the cultural fabric, history, and interpretations. I will never claim to know all the secrets or have the most ‘authentic‘ recipe for anything, whether Indian cooking or otherwise. My recipes are the result of my very best efforts to repeat and reflect the traditions and culinary wonder shared with me. I always encourage you to explore and learn deeper and focus on appreciation and enjoyment.
Outside India it is not always possible to stay absolutely true to ingredients and methods as I’ve learned them, but I always try to address adaptations and modifications meant to render the recipes more accessible and practical on other continents and for a variety of audiences and cooks of all skill levels.
I promise you that my cookbooks and this Masterclass will offer you – and your loved ones – some of the most thorough, heartfelt, and sincere explorations of Indian cooking you’re likely to find outside of India. I’m always open to feedback and would love to hear your thoughts!
Here are some preview and promotional videos and photos from the course and also the obligatory (German) marketing text fun! :-)
Die indische Küche ist ein Traum für Gemüsefans! Sie überrascht mit einer Vielfalt an Geschmacksrichtungen, Aromen und Gewürzen. Traditionelle Köstlichkeiten aus der süd- und nordindischen Küche.
Egal ob herzhafte Fladenbrote wie Chapati oder Naan, oder aromatische Currys wie Chana Masala oder Palak Paneer – lass dich überraschen von der Raffinesse, den duftenden Gewürzkombinationen und den regionalen Delikatessen. Indien bietet ein Schatz voller Köstlichkeiten!
To celebrate the launch of my Indian Masterclass, last night I cooked Malai Kofta for the family! It’s one of my favorite recipes from my INDIA cookbook!
I was recently interviewed for Kochen ohne Knochen – Das Vegane Magazin. The original interview is in German, but I’ve translated it here for you to read in English, and added more detail to a few answers. I also included photos from the printed magazine’s design and layout for the article. I’m super pleased with how it turned out.
Justin, an American living in Berlin, has traveled to more than 40 countries and compiled over 100 delicious recipes. In his cookbook, The Lotus and the Artichoke (first published in English) which was recently published in German, he documents his culinary adventures from around the world.
