My series' willingful Part One volunteer is none other than my hairstylist S-san. Yay (and thank you!). She was also totally cool about taking a full photo as long as I kept the name initialed. (Each person will be different about these things.)
As with me, Miss S. is a big Japanese Spaghetti Naporitan fan (as well as most B-kyu Gurume) and we'd always have fun conversing about our favorites. Like how her hometown Nagoya has a distinctive regional style of Napo being served on a hot iron plate with a thin layer of omelet underneath. Since I've been hearing about some she'd make and pack for lunch I admit in semi-requesting one for this day.
If you're new to the concept of Naporitan, it's basically a Japan invented pan-fried spaghetti dish maybe most known for its humble key seasoning of tomato ketchup. Was explained this version further uses some Demi Glace for a more 'adult flavor' as well as a little Japanese Usutaa Sauce and Shoyu.
After some searing in a standard household frying pan, the resulting umami alchemy is a surprisingly rounded flavor, helped fortified with a little butter and (in this case also) fat from spicy sausages (S-san said she used Farmer John brand this time). Otherwise the sliced bell peppers and onions make it a classic version that is finally topped with a luxurious looking fried egg. The broccoli side is made with some mayo, tuna and white sesame seeds.
Quickly asked a few basic questions for the post...
Q: What are your favorite food/s?
Q: Favorite restaurant in San Diego?
Q: Do you have any favorite guilty/junk foods?
A: Chili Cheese Fries!
Q: Where do you like to shop for groceries in San Diego?
A: Yes and No...
Q: When you cook, what are areas you take particular care in?
A: Iro-ai (色合い, or color harmony / color interest).
Q: What other things do you tend to pack in your bentos?
A: Onigiri (rice balls), Donburi-mono, or Sandwiches.
Thanks again S-san for your time, and thanks for sharing your bento with us!!