Homemade Easy Japanese Recipe - Bonito and Paprika Fusion Pasta
This time, we've created a colorful pasta dish using the canned bonito belly skin !
In Kagoshima, the "bonito belly skin" has been a local delicacy, mainly enjoyed in the region for many years. It's a part of the bonito that's similar to the fatty toro part in tuna and offers a delightful, slightly firm texture.
▼ Ingredients ▼
1/2 Bell Pepper
Some White Negi (Japanese green onion)
A dash of Dashi (Japanese soup stock)
Salt and Pepper
Chopped Green Onions for garnish
Boil the pasta for 1 minute less than the package instructions, then drain (leave a little water) and set it aside.
In a pan, combine the canned bonito, bell pepper, white negi, and a dash of Dashi. Bring it to a quick boil, then add the cheese. Mix until it melts and season with salt, pepper, and green onions.
Although it's called a Japanese-style pasta, it has a touch of Western influence with the cheese. It may look light, but it's packed with the rich flavor of bonito, and the emulsification creates an enticing taste.
Please enjoy! ＼(^o^)／