Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, japanese-style chilled carbonara pasta with bonito flakes. It is one of my favorites. This time, I am going to make it a 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 meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Japanese-Style Chilled Carbonara Pasta With Bonito Flakes is something that I have loved my whole life.

To begin with this particular recipe, we have to 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. Prepare 200 grams Spaghetti
2. Take 80 grams Canned tuna
3. Take 50 grams ○Mayonnaise
4. Prepare 100 grams ○Tofu
5. Make ready 50 ml ○Ponzu
6. Get 1 grams Salt and pepper
7. Take 20 grams Green onion (thinly sliced)
8. Get 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 your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!