Pickles (Komatsuna pickled in sweet vinegar) | Recipe transcription from Yuuga Shokudo
Evening cafeteria Time required : 15minutes
Kamatama Meita Carbonara | Kottaso Recipe's recipe transcription
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Ingredients
- パスタ（1.6mm） : 300g
- 明太子 : 150g (3 bellies)
- バター : 10g
- egg yolk : 2個
- (A) Skipjack soup stock : 6g
- (A) Grated garlic : 小さじ1/2
- (A) Fresh cream : 200ml
- (A) Parmigiano Reggiano : 適量
- 黒胡椒 : 少々
- 万能ねぎ : 少々
- きざみのり : 少々
Time required
35minutes
Procedure
-
1)
Make the sauce
00:32
Put (A) in a bowl.
-
2)
Peel off the mentaiko
01:37
Open the belly of the mentaiko and peel it off from the skin with the back of a knife.
-
3)
Add mentaiko to the sauce
02:04
Add 2 to 1 and mix. Mix the black pepper.
-
4)
パスタを茹でる
03:30
鍋に入れ塩を加えて沸騰させたお湯に、パスタを加えて5分茹でる。
-
5)
ソースとパスタを混ぜる
03:40
お湯を切った4を3に加える。そこにバターを加えて混ぜ合わせる。
-
6)
仕上げる
04:06
5を半分ずつ器に盛る。きざみのりを散らし、卵黄を中心にのせる。万能ねぎと残りの2をのせる。
Point
・ The pasta is boiled for 7 minutes.
-Parmigiano Reggiano may be replaced with grated cheese.
・ By using thick pasta, the sauce is well entwined with the pasta.
・ By using bonito dashi, you can eat until the end without getting tired.
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