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Meita Carbonara | Party Kitchen --Recipe transcription of Party Kitchen

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Ingredients

  • Mentaiko : 2 belly
  • Grated garlic : 1/2 teaspoon
  • Light soy sauce : 2 tsp
  • milk : 200ml
  • Grated cheese : 3 tbsp
  • Granules : 1 tsp
  • water : 300ml
  • salt : Appropriate amount
  • pasta : 160g
  • Unsalted butter : 10g
  • Salt and pepper : As appropriate
  • Shredded Nori Laver : as you like
  • Macrophyll : as you like
  • egg yolk : 1 piece

Time required

20minutes

Procedure

  1. 1) Prepare mentaiko 00:20

    Mentaiko removes the skin and leaves only fish eggs.

  2. 2) Make the sauce 00:28

    Mix grated garlic, light soy sauce, milk, grated cheese, granulated dashi stock, and 2/3 mentaiko in a bowl.

  3. 3) Boil the pasta 01:04

    Put water and salt in a frying pan and bring to a boil over medium heat. When it comes to a boil, add pasta and boil for 2 minutes shorter than the indicated time on the bag.

  4. 4) Entanglement the sauce 01:31

    Add butter and mixed sauce to the pasta and boil for the rest of the time.

  5. 5) Finish 01:38

    After entwining, season with salt and pepper. Add chopped seaweed, perilla, remaining mentaiko, and egg yolk to your liking.

Point

・ A simple recipe that can be done with just one frying pan.
・ If you have a large frying pan, you do not have to fold the pasta.
・ Add pasta and boil for 2 minutes shorter than the indicated time on the bag, but use 2 minutes for entwining with the sauce, so the finish will be just right.
・ Pasta will not stick to each other by mixing it occasionally while boiling.
・ The combination of thick cream and topping egg yolk gives a richer taste. It is delicious even if you have it with perilla on top of toppings.

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