Snack-Time Mushroom Spaghetti with Bacon
おやつきのこスパゲティ（ベーコン）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
At Japanese preschools, the afternoon snack (oyatsu) is not always something sweet - a small savory dish like this soy-sauce spaghetti is a favorite way to fill little tummies until dinner. Sweet sautéed onion, two kinds of mushrooms and a little bacon give it plenty of flavor with only a light touch of soy sauce and salt. The spaghetti is broken into thirds before boiling so the short strands are easy for small children to twirl and eat, and the mushrooms are cut small so they slip in unnoticed even for kids who say they don't like them.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gspaghetti
- 36 gonion
- 18 gshimeji mushroomsSmall brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew. Substitute: Oyster mushrooms or sliced button mushrooms.
- 24 genoki mushroomsLong, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch. Substitute: Thinly sliced button mushrooms.
- 15 gbacon
Seasonings
- 1.5 gvegetable oil
- 1.7 gsoy sauce
- 0.6 gsalt
About the Japanese ingredients in this recipe
- shimeji mushrooms (ぶなしめじ)
- Small brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew. Substitute: Oyster mushrooms or sliced button mushrooms.
- enoki mushrooms (えのきたけ)
- Long, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch. Substitute: Thinly sliced button mushrooms.
Directions
- 1
Break the spaghetti into thirds, boil it, then toss with a little vegetable oil (not included in the ingredient amounts) so the strands don't stick together.
- 2
Cut the onion into thin slices, then cut the slices in half. Cut the shimeji mushrooms into 1 cm pieces, chopping the caps finely. Cut the enoki mushrooms into 1 cm lengths. Cut the bacon into thin strips.
- 3
Heat the vegetable oil in a frying pan, add the onion and sauté well.
- 4
Add the shimeji, enoki and bacon and sauté, then add the seasonings and stir-fry briefly. Add the spaghetti from step 1 and mix everything together.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 205.5 kcal | 411 kcal | 205.5 kcal |
| Protein | 8.6 g | 17.1 g | 8.6 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 33.8 g | 67.5 g | 33.8 g |
| Fiber | 4.2 g | 8.4 g | 4.2 g |
| Salt equivalent | 1.4 g | 2.7 g | 1.4 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Potassium | 316.5 mg | 633 mg | 316.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 205.5 kcal | 8.6 g | 5.3 g | 33.8 g | 4.2 g | 1.4 g | 13.5 mg | 1.2 mg | 316.5 mg |
| 1 adult serving | 411 kcal | 17.1 g | 10.5 g | 67.5 g | 8.4 g | 2.7 g | 27 mg | 2.4 mg | 633 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
