Sizzling Teppen Napolitan: A Retro Japanese Pasta You Can Make at Home

Sizzle, steam, and a wave of sweet ketchup aroma—this is Japan’s nostalgic comfort food at its finest.

Napolitan (yes, spelled with an "a"!) is Japan’s answer to spaghetti with ketchup, but don’t be fooled—this dish isn’t trying to be Italian. It’s proudly Japanese, born in post-war Yokohama and refined in cozy kissaten (Japanese-style coffee shops).

And today, we’re making a very special version: Teppan Napolitan—served hot on a sizzling cast-iron plate with a layer of cooked egg underneath. This variation is especially loved in Nagoya, where that dramatic sizzle is part of the dining experience.

Thick noodles, sweet-and-savory ketchup sauce, colorful veggies, and red hot dogs… it might sound unusual, but one bite and you’ll be hooked on its retro charm.

---

Ingredients (Serves 2)

• 200g thick spaghetti (about 7 oz; 2.2mm is ideal)

• 1/2 onion, sliced

• 2 green bell peppers, sliced

• 4–5 red sausages or hot dogs, diagonally sliced

• 1 tbsp vegetable oil

• 10g butter (about 2 tsp)

• 2 eggs, beaten

• Salt and pepper, to taste

For the Sauce:

• 4 tbsp ketchup

• 3 tbsp milk

• 1 tsp Worcestershire sauce (or tonkatsu sauce)

• 1 tsp soy sauce

• 1 tsp sugar

• 1 tsp chicken bouillon or consommé powder

---

Instructions

1. Cook the pasta
   Boil the pasta slightly longer than al dente—it should be just a bit soft, like they serve it in Japanese cafés. Drain and set aside.

2. Prep the ingredients
   Slice the onion, bell peppers, and red sausages. In Japan, red-colored hot dogs are iconic for this dish—use them if you can for that retro feel!

3. Make the sauce
   In a bowl, mix all sauce ingredients together until combined. The milk and sugar help mellow out the ketchup's acidity.

4. Sauté the vegetables and sausage
   Heat vegetable oil in a frying pan. Add onion, peppers, and sausages. Stir-fry over medium heat until everything is slightly browned and aromatic.

5. Add the sauce
   Pour in your prepared sauce and stir well. Cook for a few minutes to reduce the sauce and eliminate the sharp, vinegary edge of the ketchup. You’ll know it’s ready when the sharp smell is gone.

6. Add pasta and butter
   Toss in the cooked pasta and mix until evenly coated. Add the butter last for extra richness and shine.

7. The sizzling finish
   Heat a cast-iron plate (or a small skillet) until very hot. Lightly oil it, then pour in the beaten eggs. Once the eggs are just starting to set, mound the Napolitan pasta on top. The sizzling sound is half the fun!

8. Serve
   Top with grated Parmesan or offer Tabasco sauce on the side—both are common café additions in Japan.

---

Why You’ll Love It

Teppan Napolitan is more than pasta—it’s an experience. From the sizzling egg to the comforting aroma of ketchup and butter, every bite takes you to a vintage Japanese coffee shop. It’s easy to make, fun to serve, and incredibly satisfying.

Give this retro Japanese dish a try—your skillet might just become your favorite new dinner plate.