Japan
Cabbage Anchovy Pasta
Cabbage Anchovy Pasta
A Japanese-style pasta that dissolves anchovy into oil, seasoning spring cabbage, onion, mushrooms and bacon with mirin and soy sauce.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
Aglio, olio e peperoncinoJust garlic, oil, chili, and pasta water. With so few ingredients, whether the sauce emulsifies is the whole flavor. Schools diverge on how much pasta water to use and when to pull it off the heat.Read this dish →
Pasta with cauliflowerFinely chopped stems and small florets cook in stages before conchiglie finishes in garlic-and-chili oil with pasta water.Read this dish →Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Tomomi Oguraイタリアンシェフが教える大人気の賄いパスタ「春キャベツとアンチョビのスパゲッティー」【イタリアンプロ養成講座 vol.152】Watch on YouTube ↗
Meet the dish
Japanese home cooking
Dissolve anchovy into the oil rather than leaving pieces, using its salt to draw out cabbage sweetness.
Pasta shapes to use
- Thin soy noodles
Key ingredients
- Spring cabbage
- Anchovy
- New onion
- Shimeji mushrooms
- Bacon
- Garlic
- Mirin
- Soy sauce
- Olive oil
Follow the cooking scenes
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Step 1: Cut the spring vegetables
Cut cabbage into broad pieces, slice onion, and separate mushrooms. Slice thick cabbage ribs thinly for even cooking.
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Step 2: Dissolve anchovy into oil
Cook bacon and anchovy in olive oil, pressing the anchovy until it disappears into the fat.
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Step 3: Sauté the cabbage
Add onion, mushrooms, garlic and cabbage, cooking until the cabbage softens without releasing excessive water.
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Step 4: Season and coat the noodles
Add mirin and soy sauce, then toss in cooked thin noodles over high heat until the liquid is absorbed.
What to watch for
- Taste before adding soy sauce because anchovies already supply salt.
- Slice cabbage leaves and ribs to different thicknesses so they finish together.
What sets it apart
Anchovy is dissolved into the oil as seasoning for all the cabbage rather than left as a separate topping.