This time, we've created a colorful pasta dish using the canned bonito belly skin !
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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.
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▼ Ingredients ▼
Canned Bonito
100g Pasta
1/2 Bell Pepper
Some White Negi (Japanese green onion)
A dash of Dashi (Japanese soup stock)
Mozzarella Cheese
Salt and Pepper
Chopped Green Onions for garnish
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Boil the pasta for 1 minute less than the package instructions, then drain (leave a little water) and set it aside.
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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.
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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.
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Please enjoy! ＼(^o^)／