HE SAID: Very good, would eat again.
SHE SAID: Wow, it is better than I expected.
We've both had Italian food in Japan and it is quite different. Most of the dishes we've had in Japan are definitely lighter. We've never seen lasagna or anything close to it in Japan (although we haven't travelled extensively throughout Japan, we have been there quite a few times in the past decade).
We found this recipe on japanfoodaddict.com and it sounded yummy. We went through most of the recipes she's posted on that website and some of them we've eaten in Japan and loved and are easily Dukan'd if they aren't already. We were going to use the spaghetti shaped noodles, but we didn't have time to run to the store last night and already had the angel hair shaped ones in the fridge. Also, we were intending to buy the brown Japanese mushrooms, but the store was out, so we got the white ones which added no color to the dish.
Prep time: 10 minutes
Cook Time: 10 minutes
2 pkgs. House Brand Tofu Shirataki angel hair noodles (or spaghetti)
1 pkg. Japanese mushrooms or 5-7 regular mushrooms sliced
1/2 lb. pork, sliced (we used lean pork loin chops with fat removed)
1/2 onion, diced (ok to slice, but the male half doesn't care for large pieces of onion)
1/4 c. green onion
3 T. sake
3 T. mirin (it does contain a small amount of sugar, but you can make your own too)
2 T. shoyu (soy sauce)
2 T. ponzu (we used fat and sugar free yuzu ponzu)
1 t. natural sweetener
1 t. kosher salt
Boil noodles in salty water for 5 minutes, then drain. Do not rinse after boiling. Mix all sauce ingredients in a bowl and set aside. Spray pan with a small bit of olive oil spray and cook onion over high heat for approximately 4 minutes. Add pork and stir fry another minute. Add mushrooms and cook for two more minutes. Add sauce and green onions, mix, then add pasta and toss.