Steps

1. Prepare a glass bowl, peel 1 avocado, remove the pit, and scoop out the flesh. 【Tip!】 Avocado dislikes iron, so using a glass bowl instead of stainless steel helps prevent browning.
   🕒 04:22
2. Cut 80g bacon into approximately 1cm wide strips.
   🕒 07:09
3. Place the bacon in a frying pan without oil and fry until not quite crispy.
   🕒 07:22
4. Add the fried bacon to the bowl from Step 1.
   🕒 08:04
5. To the same bowl, add 2 tbsp olive oil, 2 tsp mayonnaise, 2/3 tsp lemon juice, black pepper to taste, 2 tsp Marutori Garasupu (whole chicken stock), and 2 pinches of salt. Mash the avocado while mixing everything together.
   🕒 08:48
6. Chill the completed pasta sauce in the refrigerator.
   🕒 11:48
7. In a separate bowl, peel 1 avocado, remove the pit, and scoop out the flesh.
   🕒 12:30
8. To the bowl from Step 7, add 1 tsp Marutori Garasupu (whole chicken stock), 5-6 cm wasabi, 2 tsp sesame oil, and 2/3 tsp soy sauce, then mix.
   🕒 13:40
9. Cut 150g tofu into about 16 pieces, add to the bowl from Step 8, and gently mix to maintain the tofu's shape.
   🕒 14:25
10. Tear nori to taste generously over the salad. This completes the Avocado and Tofu Nori-Wasabi Salad.
    🕒 15:27
11. In a pot, boil 1.5 liters of hot water and add a little over 20g salt to dissolve. 【Tip!】 For cold pasta, which is rinsed with water after boiling, the key is to make the salt concentration higher than usual, around 1.5%. A good guideline is to taste it and feel it's "a little salty".
    🕒 18:01
12. Add 200g pasta (1.4mm~1.5mm) to the boiling water and boil for 1 minute longer than the package directions.
    🕒 19:02
13. Rinse the boiled pasta under running water to cool it down.
    🕒 19:31
14. Place the pasta in ice water to chill thoroughly. Cooling it well until your hands feel cold will increase its chewiness (al dente texture). 【Tip!】 Chilling the pasta thoroughly in ice water will enhance its chewiness (al dente) and improve its texture.
    🕒 20:14
15. Squeeze out the excess water from the chilled pasta firmly. Be sure to squeeze well, as any remaining water will dilute the flavor.
    🕒 20:28
16. Add the squeezed pasta to the chilled pasta sauce from the refrigerator and mix well so that the sauce coats the entire pasta.
    🕒 20:44
17. Plate the pasta high while rotating the dish.
    🕒 21:37
18. Finally, scatter any remaining sauce and ingredients over the pasta. Having the ingredients on top makes it look more luxurious.
    🕒 22:46
19. If desired, sprinkle generously with parmesan cheese to taste.
    🕒 23:11
20. Finished. For a change of flavor, you can add garlic powder to taste or Maggi Seasoning Sauce to taste.