Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, japanese-style chilled carbonara pasta with bonito flakes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese-Style Chilled Carbonara Pasta With Bonito Flakes is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Japanese-Style Chilled Carbonara Pasta With Bonito Flakes is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have japanese-style chilled carbonara pasta with bonito flakes using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Japanese-Style Chilled Carbonara Pasta With Bonito Flakes:

1. Make ready 200 grams Spaghetti
2. Get 80 grams Canned tuna
3. Get 50 grams ○Mayonnaise
4. Get 100 grams ○Tofu
5. Prepare 50 ml ○Ponzu
6. Prepare 1 grams Salt and pepper
7. Make ready 20 grams Green onion (thinly sliced)
8. Prepare 20 grams Bonito flakes

Instructions to make Japanese-Style Chilled Carbonara Pasta With Bonito Flakes:

1. Mix together the ○ ingredients.
2. Cut the green onion into small pieces.
3. Boil the spaghetti until it’s a little soft.
4. Rinse it in cold water once it has boiled.
5. Add a little rice oil to the spaghetti in Step 4 and mix.
6. Add the tuna, and mix in the ○ ingredients from Step 1 so everything blends well.
7. Serve it on a plate, top with the green onions and the bonito flakes, and it’s ready!
8. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food japanese-style chilled carbonara pasta with bonito flakes recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!