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Prepare Pasta (1.7 mm diameter spaghetti).
You need Canned tuna (80 g).
You need to prepare Komatsuna.
You need Carrot.
Prepare pack Shimeji mushrooms.
You need Japanese leek.
Use Grated garlic.
Provide Kombu tea.
Use Mentsuyu (2x concentrate).
Prepare sheet Toasted nori seaweed.
Prepare Salt (to cook the pasta).

Short Tips:

- If a recipe says to use a particular type of pan, then use that pan. If you merely own one nonstick pan, the best tip we can offer you is to wait for a decent sale at a kitchen store, then buy yourself a stainless steel pan and a cast iron frypan. Also its good idea to exchange low-cost nonstick pans every few years, as the coating can wear down over the years.

Chop the komatsuna roughly. Slice the leek thinly on the diagonal. Cut the carrot into thin rectangular slices, and shred the shimeji mushrooms apart. While you do this, cook the pasta in salted water and drain..
Heat some oil in a frying pan and add the canned tuna oil and all. Add the garlic too and stir-fry. Add the vegetables and stir-fry..
When everything is cooked, add the seasoning ingredients and mix together. Add the cooked pasta and shredded nori seaweed, combine everything well and it's done..

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