Japanese pasta salad
If you are in Japan and want to spend an unforgettable evening then you cannot miss the izakaya, the typical places to drink (mainly sake but also spirits) and to spice up various types of dishes. In Tokyo there are characteristic neighborhoods where to have this experience: Omoide Yokocho and Golden Gai (both in the Shinjuku area), Shimokitazawa and Yonbei Yokocho (in Shibuya). Izakayas open when the sun goes down, so head to these neighborhoods for aperitifs or dinners. Inside you are tight and you enjoy a lot. Indeed, a lot. The recipe I propose is that of the pasta salad - I got to eat it in Omoide Yokocho, at Fukuhachi (I'll tell you about it here). Perfect to share and to accompany with sake or a cocktail. INGREDIENTS -80 gr of short pasta (I used penne rigate) - salt - 1 can of canned tuna in brine - 4 large spoons of Japanese Kewpie mayonese - 1/2 cucumber - 1/4 of white onion - 1 slice of thin cooked ham - black pepper
PREPARATION - Cut the cucumber into very thin slices and leave them in a bowl with salt for at least 5 minutes. - Cut the slice of ham into julienne strips. - Cut the onion very finely and place it in a bowl with cold water for at least 5 minutes. - Mix the tuna with the mayonnaise and keep aside. - Bring the water for the pasta to a boil, add salt and cook the pasta. Once cooked, drain and cool with cold water. Drain it thoroughly. - Mix together the squeezed cucumbers, the drained onion, the pasta, the ham and the tuna with the mayonnaise. Sprinkle with freshly ground black pepper to taste and serve immediately.
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