TOKYO | WASHOKU @ LIVING renewal in progress !!!

our simple..Italian Dinner | シンプル イタリアン夕食

Once a week, our dinner table travels west to Italian food (much too bold to be addressed Italian cuisine). Most of my Italian recipes are intentionally kept relatively light and simple as I tend to have a poor ‘oil’ digestive body system but a swift change cuisines vamps up the everyday routines of meal making.

The seafood tomato sauce used for the pasta and aubergine parmigiana originates from a restaurant chef, a quick recipe (‘makanai’) prepared for restaurant employees. The simplicity was quite intriguing.

Just shrimp and white fish to compose the sauce. No seafood broth.

Too good to be true so I went ahead and made it myself. Très bien!!

This dinner menu was posted in Instagram and a recipe request made by my old university friend, those nostalgic days in Cork, Ireland. I hope you enjoy it, Frances!


Aubergine Parmigiana

  • Seafood Tomato Sauce | 魚介のトマトソース
  • 6 medium aubergine | 茄子
  1. In a pyrex or oven proof dish, spread a thin layer of the seafood tomato sauce. | パイレックス容器の底に薄く魚介のトマトソースを敷く。
  2. Cut the aubergine into about 5mm long slices and sauté the aubergines with olive oil in large frying pan. Keeping the heat to medium, sauté until brown on both sides, sprinkling salt and black pepper. | 茄子と縦長に約5mmの厚さに切り、オリーブオイルを引いたフライパンで両目に茶色い焦げ目が着くまでソテーします。
  3. Lay the sautéed aubergines evenly along the pyrex dish, covering the top with the seafood tomato sauce. |パイレックス容器の上に綺麗に茄子を並べ、その上から被せるように魚介のソースをかけます。
  4. Cover the top with shredded cheese and bake at 220 ℃ | 425F for 20~25 minutes until the cheese browns along the surface. |全体にシュレッドチーズかけて、220℃のオーブンで約20~25分、チーズの焦げ目ができるまで焼きます。そのまま、食卓へ移します。

Ham & Tomato Aperitif

Aperitif prepared and dressed in the following order.

  • Base bottom – 6 Shoulder Ham (cut thin round slices) | 薄切りショルダーハム
  • Red Cheddar Cheese (thinly sliced) |薄切りレッドチェダーチーズ
  • Tomatoes (Sliced to about 5 ~ 6 mm thickness)|トマトのスライス
  • Garnish with broccoli sprouts and basil |ブロッコリースプラウトとバジル
  • Extra virgin olive oil & Rock Salt & Freshly black pepper | エキストラガージンオイル、岩塩、黒胡椒

Fellini with Seafood Tomato Sauce | 魚介のトマトソース・スパゲティ

Fedellini with Seafood Tomato Sauce | 魚介のトマトソース・スパゲティ

Course: MainCuisine: ItalianDifficulty: Medium


  • Fedelini 200g | スパゲティ(乾麺)1.6~1.9mmのもの 200g

  • Seafood Tomato Sauce
    4 Shrimp | 海老 4尾ほど
    1 Fillet of White Fish | 白身魚 1枚
    3 Tomatoes | トマト 3個
    100cc Cut Canned Ripe Tomatoes | 完熟トマト缶 
    1/4 Carrots | にんじん 約1/4本 
    1/4 Onions | 玉ねぎ 約1/4個
    1/4 Celery | セロリ 約1/4個
  • Shredded Cheese | シュレッドチーズ 適量

  • Parmigiano-Reggiano | 粉チーズ 適量

  • Basil Leaf | バジルの葉

  • Salt | 塩 少々


  • Wash the shrimp with corn flour (to clean).
    Dice the shrimp, white fish, carrot, onion and celery and sauté over low heat with olive oil.
  • Add the diced tomatoes and stew for about 10 minutes.
  • Once the sauce thickens, boil the fedelini (spaghetti) with 1% of salt.
  • Drain the pasta and dress with shredded cheese, Parmigiano-Reggiano and basil leaf.
Sign Up
A customizable subscription slide-in box to promote your newsletter
[mc4wp_form id="305"]
%d bloggers like this: