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Pepetama ｜ It's Miyasako! [Hiroyuki Miyasako]'s recipe transcription

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This is Miyasako! [Hiroyuki Miyasako]

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Ingredients

pasta : 200g
egg : 5 pieces
garlic : 4 pieces
butter : Appropriate amount
Noodle soup : 3 spoons
Somi Shantung : Appropriate amount
parsley : Appropriate amount
Eagle talon : 3
Olive oil : Appropriate amount
Black pepper : Appropriate amount

Time required

25minutes

Procedure

1) Boil the pasta 01:07
Alternately put the pasta in boiling water with salt and boil it 2 minutes shorter than the label on the bag.
2) Prepare 01:44
Place the deseeded hawk claws in a frying pan.
Crush the garlic with the belly of the knife and add it to the frying pan.
3) Make egg juice 02:48
Insert 3 eggs into the bowl.
Divide one egg into yolk and egg white, and add only the egg white to the bowl. Set aside the egg yolk in another container.
Add mentsuyu.
4) stir fry 04:17
Add olive oil to the frying pan of 2 and heat over low heat.
Add pasta, fry quickly and emulsify.
Add butter and fry further.
Add Somi Shantung and fry lightly.
5) Finish 06:15
Mix the egg liquid lightly, add 4 and mix the whole lightly.
Put it back in the frying pan and mix the whole with residual heat.
Serve on a plate, sprinkle with sauce, and crush the yolks that have been set aside.
Sprinkle with black pepper and parsley.

Point

・ When boiling pasta, cross it into a pan to prevent the pasta from sticking to each other.
・ Boil the pasta for about 2 minutes, considering the time to mix it with the sauce at the end.
・ Garlic is crushed with the belly of a kitchen knife and then chopped to make the scent more attractive.
・ Mentsuyu can be replaced with Japanese-style soup stock.
・ The scent of garlic spreads when heated over low heat.
・ If you don't like spiciness, you don't have to reduce the amount of hawk's claws or add them.