A simple yet Umami-rich home recipe from Ken Sakamoto, Owner Chef of the Italian restaurant Cenci in Kyoto

<Ingredients>⠀
Serves 2⠀
・1 medium size tomato, chopped to 2cm square cubes, with skin on⠀
・1 clove garlic, thinly sliced⠀
・1 dried chilli, crushed⠀
・1/8 white onion, thinly sliced⠀
・20g grated hard cheese, i.e. Parmesan or Gran Padano⠀
・2 eggs⠀
・20g extra virgin olive oil⠀
・100g spaghetti⠀
・Salt

<Method>⠀
1. Place the garlic slices in a frying pan with the olive oil. Warm the oil and garlic gently over a low heat.⠀
2. Boil 2L of water and add 25g salt. Cook the spaghetti to your liking. Drain the pasta but keep the cooking water.⠀
3. When the garlic slices have slightly browned in the oil, add onion, chilli and tomato. Sprinkle with salt and saut until tomato is softened. Add 100ml of water from the pasta pan. This is the Arrabbiata sauce.⠀
4. Mix two eggs in a bowl with 2 Tablespoon water and another sprinkle of salt. Heat a little olive oil in a non-stick frying pan and make a soft scrambled egg.⠀
5. Add cooked spaghetti to the Arrabbiata sauce. Mix well. Pile the pasta on the plate, top with the scrambled egg and grated hard cheese. ⠀

Tomato and hard cheese are great Umami ingredients. Two of the easiest to find in almost anywhere in the world!