Nagatanien Ochazuke Nori unexpectedly transforms into a cold pasta dish! Surprisingly easy to make, yet the crispy texture of arare, combined with the umami of tuna and onion, creates a refreshing and perfectly delicious taste for summer. Ryuji-san's viral recipe turns everyday ochazuke into an impressive and unforgettable dish!
Ingredients
Main Ingredients (2 servings)
- 1.5mm pasta 200g
- Onion 1/4
- Canned tuna 1 can
- Scallions to taste
Seasonings
- Olive oil 1 heaping tbsp
- Salt 20g (for boiling pasta)
- Ochazuke Nori 2 packets
Steps
- Slice the onion thinly.
- Drain the water from the canned tuna.
- In a bowl, combine the thinly sliced 1/4 onion, drained 1 can of tuna, and 1 heaping tbsp olive oil, then mix well.
- In a pot, add 1600cc water and 20g salt, then bring to a boil. [Tip!] Cold pasta tends to lose its saltiness easily, so use a slightly higher amount of salt when boiling.
- Boil 200g of 1.5mm pasta in the boiling water for 1 minute longer than the package instructions. [Tip!] Boil it longer than instructed because it will be chilled in cold water.
- Chill the cooked pasta in ice water and squeeze out the excess water thoroughly. [Tip!] If you don't squeeze out the water properly, the flavor will be diluted.
- In a large bowl, add the chilled pasta, the mixed onion and tuna, and 2 packets of Ochazuke Nori, then mix until everything is well combined.
- Serve on a plate, sprinkle with chopped scallions to taste, and it's done.
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