Hotel de Mikuni Time required : 20minutes
パスタ(きのこのカルボナーラ)|George ジョージさんのレシピ書き起こし
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Ingredients
- 椎茸 : 1/2パック
- しめじ : 1/2パック
- 舞茸 : 1/2パック
- にんにく : 1片
- ベーコン : 15〜20g
- 卵 : 1個
- チーズ : 10〜15g
- (A)Chicken bouillon : 30ml
- (A) Black pepper : 適量
- オリーブオイル : 大さじ3
- 魚醤 : 少々
Time required
20minutes
Procedure
-
1)
cut the ingredients
00:44
Cut the shiitake mushrooms and shimeji mushrooms, and tear the maitake mushrooms.
Chop the garlic and bacon. -
2)
Preparing the sauce
03:02
Crack the eggs into a bowl and beat them.
Add the cheese while shaving it in and mix well.
Add (A) and mix. -
3)
stir fry
03:58
Put 1/2 tablespoon of olive oil (not listed) in a frying pan, add shiitake mushrooms, maitake mushrooms, and shimeji mushrooms, add salt, and fry over medium heat to evaporate moisture.
Take it out once. -
4)
make the sauce
04:54
Add olive oil to a frying pan and fry bacon over low heat.
Add garlic and fry.
Add 3 and stir-fry further.
Add to 2 and mix.
Add fish sauce and mix. -
5)
混ぜ合わせる
06:58
鍋に水(分量外)と塩ひとつまみ(分量外)を入れて沸かし、パスタを茹でる。
パスタが茹ったら4の中に入れ、パスタを茹でていた鍋の上で混ぜる。
お皿に盛り付けて黒コショウを1振りかけて完成。
Point
・For cheese, use hard cheese that has been aged for a long time.
・It is best to use bacon in blocks.
・Dissolve chicken bouillon granules in hot water.
・Remove the stones from the shiitake mushrooms and shimeji mushrooms in step 1 and cut them into desired sizes.
・Chop the garlic and bacon from step 1 into small pieces.
・Use the frying pan in step 4 without washing it after removing it from step 3.
-For step 4, you can use soy sauce if you don't have fish sauce.
・You can sprinkle cheese on top if you like.
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