Recently Mia’s favorite food has changed from Japanese curry rice to spaghetti. She only likes tomato sauce spaghetti. And of course, Maika doesn’t eat tomato sauce spaghetti.

So when we have spaghetti for dinner (because Mia asks for it EVERY DAY) I make two different spaghettis. And no, the second one isn’t Alfredo.

Living in Japan gave me a taste for Japanese Italian food. So I make one of either of these two spaghettis, which are Kirsten’s versions of spaghettis eaten at Japanese Italian restaurants.

#1 Mushroom Chicken

Chop up a bunch of garlic

Saute on low heat in 1-2 tablespoons of olive oil mixed with 1-2 tablespoons of butter

Saute some chopped chicken in the garlic oil/butter

Chop up a bunch of different mushrooms (I like enoki, shiitake, eringi, and maitake, but basically any bunch of mushrooms of various sizes works) and add to the pan

Add in a tablespoon or so of soy sauce

boil spaghetti

Add spaghetti to the pan and toss in a handful of parmesan

serve

#2 Napa cabbage and shiitake

Chop up a bunch of garlic

Saute on low heat in 1-2 tablespoons of olive oil

Chop up cabbage and shiitake (not too big chunks)

Saute in garlic oil on medium high heat

add 2-3 tablespoons chicken/vegetable stock, cover, and cook until desired tenderness (for me about two minutes)

boil spaghetti

Add spaghetti to the pan, take off cover, and heat another few minutes

serve

Of course, to put a Japanese twist on ye olde store bought tomato sauce, I add a can of tuna packed in water. It’s good for you and adds a nice taste.

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