   Japanese Spaghetti-Chicken White SauceÂ
              @ YouLin’s style                  Â
   To me, pasta or spaghetti created most memories for me in Japan. My first part-time job was in a spaghetti restaurant in Tokyo. My first experience on how to cook a tasty spaghetti in Japanese style, how to eat in a polite way etc. A dry long spaghetti not seems special to me, but, when it mixed up with other ingredients, it becomes extraordinary dish. Especially, I like to share the way of eating spaghetti with friends. The trick is use a fork to roll spaghetti onto a spoon held parallel to the plate. Then eat the pasta off the spoon. Bib not required!
   Yoshi…Kimatta, I decided to have spaghetti for today meal to recover some of my sweet and sour memories during the part-time. Enjoy here with this Japanese spaghetti with chicken white sauce.
Ingredients: (2 serving)
150g chicken breast, cut into thin strips
100g sausages cut into small pieces
1/2 carrot mince
1 tomato quarter slice
cheese powder (garnish)
(for making white sauce)
1 cup milk
1 tbsp. butter
2 tbsp plain flour
2 tbsp. cheese grated
salt to taste
pepper to taste
How to cook spaghetti :
Preparations:
Heat milk and stir in other ingredients to make white sauce slowly. Stir constantly.
Bring water to a boil in a large, tall stockpot, add salt and olive oil. (1 liter water : 100g pasta). Put the spaghetti into the boiling water. Set 10~15 minutes if you have a timer for cooking. Taste a little piece from time to time to test readiness and get a perfect *al dente pasta. You can bend them around the saucepan once they have been in the boiling water for a couple of seconds. When the spaghetti are to your liking, drain them into a colander and cool them by rinse under cold water. Pour the spaghetti into a serving plate. Add in the white sauce mixed with other ingredients. Garnish with the cheese powder.
* The al denta in Italian refers to the correct cooking point of pasta. Literally, it means, “when it is right for the tooth” that is, soft but firm and never overcooked.
