Pasta (mackerel and raisin pasta) | Recipe transcription by Freelance Chef's Room
Freelance chef's room Time required : 20minutes
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)
Prepare mentaiko
00:20
Mentaiko removes the skin and leaves only fish eggs.
-
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)
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)
Entanglement the sauce
01:31
Add butter and mixed sauce to the pasta and boil for the rest of the time.
-
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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