The Mayo is the Clincher Mediterranean-Style Soup Spaghetti

The Mayo is the Clincher Mediterranean-Style Soup Spaghetti

A tomato paste in the Goemon spagetti chain's style together with seafood, heavy cream, and mayonnaise for a rich and delicious flavor.

Ingredients: 2-3 servings

200 to 250 g
1/4-1/2 small
Celery (optional)
3 cloves
Canned diced tomatoes
1 can
Soup stock cube
2 teaspoons
10 g
Mixed frozen seafood
about 200 g
White wine
2 tablespoons
Dashi stock (water + dashi granules)
200 ml
100 ml
Heavy cream
100 ml
3 tablespoons
Salt and pepper (coarsely ground if possible)
a small amount
Mayonnaise, parsley, powdered cheese - each as desired


1. Heat some oil in a pan and cook the minced onion, celery, and garlic well. Add the tomato and soup stock, and boil down by about half.
2. Cook your mixed seafood in a heated frying pan with butter. Add some white wine and cook evenly to burn off the alcohol.
3. Add the dashi stock, milk, heavy cream, mayonnaise, and the broth from Step 2 to Step 1 and cook. Once it starts bubbling flavor with the salt and pepper. Mix in the ingredients and the sauce is complete!
4. Pour Step 3 over pasta that's been boiled for slighter shorter than directed. Top with mayonnaise, parsley, and powdered cheese and it's complete.

Story Behind this Recipe

I love pasta from the Goemon spaghetti chain. So I tried recreating the standard menu item that I really love .

I really loved the eggplant, duck, and Japanese-meat sauce item, but it was taken off the regular menu. I was pretty bummed.