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Pasta (chilled shiso and tuna pasta) | Recipe transcription by Ryuji's Buzz Recipe, a cooking expert

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Ingredients

  • ツナ缶 : 1/2缶
  • (A) Mayonnaise : 25g
  • (A) Sugar : 小さじ2/3
  • (A) Umami seasoning : 3振り
  • (A) Soy sauce : 大さじ1/2
  • (A) Lemon juice : 小さじ1/2
  • 大葉 : 10枚
  • 塩 : 20g
  • 水 : 1.5L
  • パスタ : 100g

Time required

10minutes

Procedure

  1. 1) Making the Sauce 03:12

    Place the drained can of tuna in a bowl.
    Add (A), mix well, and chill in the refrigerator.
    Chill the plate in the refrigerator.

  2. 2) 大葉を切る 05:20

    大葉の茎を取り、丸めて細切りにする。

  3. 3) パスタを茹でる 09:50

    鍋に水を入れて沸騰させ、塩を加える。
    パスタを入れて規定時間より1分長く茹でる。
    ザルにあけて流水で洗い、氷水(分量外)に浸けて冷やす。
    水気を手で絞る。

  4. 4) Entangle 17:43

    Add 3 to 1 and mix well.

  5. 5) 盛り付ける 18:20

    1の冷したお皿に4を盛り付け、大葉をかけたら完成。

Point

・Introduces the amount per person.
- We use 1.4mm pasta boiled for 5 minutes.
・You can use shirasu instead of canned tuna.
- When boiling cold pasta, add salt to the water so that the salt concentration is 1.2 to 1.3%.
- When boiling cold pasta, the salt will wash away when it is rinsed in water, so boil it in water with a high salt content.
You can add Tabasco to change the flavor.

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