Yakisoba Noodles Recipe

Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.

Print Recipe
Yakisoba Noodles Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Yakisoba Sauce
Toppings
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Yakisoba Sauce
Toppings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let's cut the ingredients for the Yakisoba. Cut the sliced pork into 3~4cm (1.5") pieces.
  2. Cut the cabbage leaf into strips and chop them into 3cm(1") pieces.
  3. Slice the long onion diagonally into 1cm (1/2") pieces.
  4. Slice the carrot thinly and chop them into 5cm (2") strips.
  5. Crush the garlic clove with the flat side of a knife. Split it in half and remove the sprout from the inside. Chop the garlic clove into fine pieces.
  6. Prewash the bean sprouts and drain with a strainer.
  7. Let's make Yakisoba sauce. Add soy sauce and sake to the oyster sauce and mix well.
  8. Heat the griddle at about 240°C (460°F). Fry the yakisoba noodles and pour the sake over the noodles. Press the noodles with a spatula.
  9. When the other side of the noodles become golden brown, flip it over. Divide the noodles into four sections and slide them to the edge of the griddle.
  10. Add sesame oil to the griddle and fry the sliced pork and chopped garlic.
  11. When the pork becomes brown, add the bean sprouts, cabbage leaf, long onion and carrot at one time. Lightly stir and sprinkle with salt and pepper. Mix with the spatula.
  12. When the vegetables are almost cooked, mix the noodles with the vegetables. Pour on the Yakisoba sauce and stir-fry quickly.
  13. Serve the yakisoba to a plate. You can add bonito flakes, aonori seaweed powder and shredded pickled ginger.
Recipe Notes
  • A tip to make delicious Yakisoba is to fry at high heat in order to quickly vaporize water.
Share this Recipe


Tofu Steak with Mushroom Sauce Recipe

This Tofu Steak with lots of seasonal mushrooms is so delicious with rice! You can’t get enough!

Print Recipe
Tofu Steak with Mushroom Sauce Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s prepare the ingredients. Remove the stem ends of the shimeji mushrooms. Separate the shimeji into small pieces.
  2. Remove the stem ends of the enoki mushrooms. Cut the enoki in half. Shiitake or maitake mushrooms can be also used for this recipe.
  3. Trim off the root end of the garlic clove. Crush the garlic with the side of the knife. Then, roughly chop it into small pieces.
  4. Heat the tofu in a microwave at 600 watts for 1 minute to remove the excess liquid. Unwrap the firm tofu and thoroughly remove the excess water with another paper towel.
  5. Sprinkle on the salt, pepper and all purpose flour. Flip it over and remove the water. Then, sprinkle on the salt, pepper and flour again.
  6. Add the sesame oil to a pan and turn on the burner. Place the tofu into the heated pan and saute the bottom.
  7. Flip the tofu over and brown the other side. Remove and place the tofu steak onto a plate.
  8. Add a little more sesame oil. Reheat the pan, drop in the garlic and red chili pepper, and stir until aromatic.
  9. Add the shimeji and enoki mushrooms and continue sauteing.
  10. Add the mirin and soy sauce. Stir and distribute the sauce evenly.
  11. Spoon the mushrooms onto the tofu and pour the sauce over the top. Finally, top with the chopped spring onion leaves.
Recipe Notes
  • The consistency of the sauce sometimes depends on the type of mushrooms. To make the sauce thicker, you can add a little potato or corn starch diluted in water.
  • You can also place the tofu steak on a bowl of rice, making donburi.
Share this Recipe


Spicy Tebasaki Chicken Wings Recipe

Enjoy the freshly made, piping hot Tebasaki Chicken Wings! This spicy fried chicken is tantalizingly delicious. Once you taste this chicken you could get totally addicted!

Print Recipe
Spicy Tebasaki Chicken Wings Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let's make the Tebasaki sauce. Combine the soy sauce, sake, mirin, sugar, and the grated garlic and ginger root in a pot. Turn on the burner. Stir evenly with a spatula.
  2. Bring it to a boil to let the alcohol evaporate. Turn the heat to low, reducing the sauce for a few minutes. Pour the sauce into a bowl. Add the vinegar and stir with the spatula.
  3. Let's prepare the chicken wings. Place the chicken wings onto a paper towel. Cover with another paper towel and press with your hands, removing all of the excess water.
  4. Remove the paper towels and sprinkle on the salt. Lightly pat the salt onto the chicken. Flip it over and sprinkle on the salt again, lightly patting it.
  5. Place the chicken into a bowl. Add the sake and ginger root juice. Rub the seasonings into the chicken thoroughly. After seasoning the chicken, allow to sit for about 10 minutes.
  6. Press the chicken with a paper towel to lightly remove the excess liquid. Put the potato starch into a food storage bag. Place the chicken wings into the bag. Shake vigorously to coat the chicken with the starch. Place the chicken wings onto a cooking tray.
  7. Let’s deep-fry the Tebasaki chicken. Heat the vegetable oil over medium heat. Drop in a sprinkle of sesame oil for added fragrance and taste. The amount of the frying oil should be enough to almost cover the chicken wings.
  8. Remove the excess starch from the chicken. Place them into the pot while the oil is still cold. Deep-fry the chicken without stirring until the surface is cooked. This will help hold the starch in place while cooking.
  9. When the temperature begins to rise, ladle the hot oil over the chicken to cook thoroughly. The hot oil tends to splash so be careful not to burn yourself.
  10. When the edges of the chicken begin to brown, flip them over. Deep-fry the chicken evenly until golden brown. Place the chicken onto a cooling rack. Turn off the burner.
  11. When they are still hot, put the chicken wings into the bowl of Tebasaki sauce. With a paddle, toss to coat with the sauce.
  12. Serve the Tebasaki chicken wings on a plate. With a kitchen brush, coat the chicken with the extra sauce.
  13. Sprinkle on the toasted white sesame seeds and a generous amount of the coarsely ground black pepper. Finally, top with the sansho pepper powder and red chili powder to taste.
Recipe Notes
  • Be sure to drop in the chicken when the oil is still cold. This will help the chicken heat up slowly, cooking the inside with the juices while deep-frying the outside to a golden brown.
  • This recipe allows you to make plenty of Tebasaki chicken wings without any trouble. You should definitely try it on Thanksgiving Day.
Share this Recipe


Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)

Chuka Okowa is a Chinese-style mixed sweet rice dish. The savory aroma of the meat and the sweetness of the chestnuts compliment each other well, making the dish more delicious!

Print Recipe
Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Chinese, Japanese
Servings
people
Ingredients
Seasoning
Course Lunch, Main Dish
Cuisine Chinese, Japanese
Servings
people
Ingredients
Seasoning
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Drain the rinsed sweet rice with a mesh strainer for 30 minutes. As for the dried shrimp, soak them in 2 tablespoons of lukewarm water for 30 minutes. Add the shrimp liquid to a measuring cup. Fill with water to equal 180ml (6.1 fl oz).
  2. Place the sweet rice into the inner bowl of a rice cooker. Pour in the shrimp stock. Then, cook the rice in sweet rice mode on the rice cooker. If your rice cooker doesn't have a sweet rice mode, select the white rice mode instead.
  3. Meanwhile, let's prepare the ingredients. Coarsely chop the rehydrated shrimp into smaller pieces. As for the shimeji mushrooms, remove the stem ends and tear them into individual pieces.
  4. Let's make the seasoning. Combine the soy sauce, oyster sauce, sake, sugar, pepper and water. Mix thoroughly.
  5. Cut the pork shoulder into 1cm (0.4") cubes and pour the sake and soy sauce over it. Thoroughly rub the pork with the seasoning until all the liquid is absorbed.
  6. Next, heat a small amount of vegetable oil in a pan. Place the pork in the pan. The diced pork cubes are visually appealing but you can also use ground pork. Brown the pork cubes and flip them over.
  7. When both sides of the pork turn golden brown, place onto a tray. You don't need to cook the pork completely at this stage.
  8. Clean the pan with a paper towel. Add the vegetable oil again and reheat the pan. Add the minced ginger root and rehydrated shrimp. Stir-fry the ingredients.
  9. When the aroma grows stronger, add the shimeji mushrooms. Distribute the oil and stir-fry until the mushrooms are slightly softened. Stir the seasoning and add it to the ingredients. Cook for 2 to 3 minutes.
  10. Then, add the shelled amaguri chestnuts. Now, add the pork shoulder. Continue to stir-fry and reduce the seasoning until most of the liquid is reduced.
  11. Finally, add a small amount of sesame oil and distribute. This will help to bring out the aroma and the flavor. Turn off the burner and the ingredients are ready.
  12. When the sweet rice is ready, lightly loosen up the rice with a rice paddle. Then, add the seasoned ingredients to the inner bowl. Using the steaming hot rice will make it easy to combine the ingredients.
  13. Distribute the ingredients evenly but be careful not to crush the rice grains. Close the rice cooker and let it sit for 5 minutes to even out the flavor.
  14. Now, the Chuka Okowa is ready. Place the mixed rice into a bowl. Finally, garnish with the chopped spring onion leaves to taste.
Recipe Notes
  • This recipe doesn't require soaking the sweet rice in water or steaming the rice so you can easily make Chuka Okowa.
  • This is a great bento ingredient since sweet rice is tender even when cold.
  • You can also make onigiri rice balls and keep them in the freezer on standby.
Share this Recipe


Beef Steak Donburi (Steak Rice Bowl Recipe)

We are making delicious Beef Steak Donburi with a refreshing Japanese-style sauce.

Print Recipe
Beef Steak Donburi (Steak Rice Bowl Recipe)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Onion Ponzu Sauce
Quick Homemade Ponzu
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Onion Ponzu Sauce
Quick Homemade Ponzu
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s prepare the vegetables. Use the outer layers of the onion to make the dish more presentable. Slice the onion into 1.5cm (0.6") slices and then cut them in half again.
  2. Cut the eringi mushroom or king oyster mushroom in half. Cut it lengthwise and then slice into 5mm (0.2") slices. Cut the lettuce leaves in half lengthwise and then chop them into 1.5cm (0.6") strips.
  3. And now, let’s stir-fry the vegetables. Heat the olive oil in a pan. Drop in the onion and eringi mushroom and toss to coat with the oil. Sprinkle on the salt and brown the vegetables. Finally, sprinkle on the pepper, turn off the burner and place the vegetables onto a plate.
  4. Remove the steak from the fridge 1 hour before you start cooking. On one side of the steak, sprinkle the salt and the pepper.
  5. Turn on the burner and heat the vegetable oil on medium heat. Place the steak onto the pan with the seasoned side facing down. Occasionally shake the pan to help it brown evenly.
  6. With a pair of tongs, check the under side of the steak. When it has browned thoroughly, flip the steak over.
  7. Once both sides are browned, turn off the burner and place it onto a plate with the tongs. Cover it with aluminum foil while preparing the next step. This will help keep the steak warm and contain the savory juices while preparing the next step.
  8. Let’s make the delicious onion ponzu sauce. Remove the remaining oil in the pan with a paper towel. Add the sake and allow the alcohol to evaporate.
  9. Turn on the burner and add the grated onion. Stir with a spatula and cook the onion until the pungent aroma softens.
  10. Add the citrus-based ponzu sauce, grated garlic and butter. Continue stirring with the spatula and bring the sauce to a boil. When the butter is completely melted, the sauce is ready. Pour it into a sauce boat.
  11. Let’s make the beef steak donburi. Place the chopped lettuce onto a bowl of hot steamed rice. Next, place the onion and mushroom along the edge of the bowl.
  12. Remove the aluminum foil from the plate and place the steak onto a cutting board. Slice the beef using diagonal cuts.
  13. Line up the beef slices on the lettuce, presenting the pink cut surface. Finally, garnish with the watercress on top.
  14. Just before serving, pour a generous amount of the onion ponzu sauce onto the beef, onion and mushroom. Wasabi also goes great with this recipe so try it out if you are feeling a little adventurous.
Recipe Notes
  • Cook the steak medium so that the beef is tender and the pink cuts are visually appealing.
Share this Recipe


Takoyaki and Ebiyaki Recipe

We will be slightly changing our previous Takoyaki recipe and also add my favorite shrimp. The savory juice of the octopus and shrimp comes out of the freshly made takoyaki. So delicious!

Print Recipe
Takoyaki and Ebiyaki Recipe
(serves 2: approx. 37 pieces)
Votes: 1
Rating: 3
You:
Rate this recipe!
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Let’s make the takoyaki batter. Add the salt to the cake flour in a bowl. And thoroughly mix the powder with a balloon whisk.
  2. Gradually pour in the cold dashi stock. Mix in the flour from the center to the outside to help avoid pockets of dry flour. Using the cold dashi stock will help avoid developing the gluten and create a soft and light texture. Add the soy sauce.
  3. Thoroughly beat the egg in a bowl and add it to the batter. Mix to combine.
  4. Pour the batter into a pitcher.
  5. Let’s prepare the fillings. Cut the boiled octopus into 1cm (0.4”) pieces. Squid or scallops can also be used but then it would not be called takoyaki since tako means octopus.
  6. Cut the shrimp in half. These shrimp are already peeled and deveined. If you’re interested in how to clean shrimp, heck out our ebi chili video.
  7. Heat a takoyaki pan to about 240°C (464°F). Pour in a generous amount of oil. Make sure to distribute the oil outside of the holes too. Stir the batter and drop in a bit to check if the pan is hot enough. Then, pour the batter into the holes.
  8. Immediately place the octopus and shrimp into each hole.
  9. Sprinkle on the chopped cabbage leaves, bonito powder, spring onion leaves and the beni shoga also known as pickled ginger.
  10. When the batter around the edges of the holes begins to cook, separate each takoyaki from the pan with bamboo sticks and tilt it 90 degrees.
  11. When all the takoyaki are tilted, fill the holes with the batter again.
  12. Turn the takoyaki a little at a time and shape them into balls.
  13. Now, the takoyaki are golden brown and turn smoothly with a light flick. Place each takoyaki onto a plate as soon as it is ready.
  14. Brush them with the okonomiyaki sauce. And sprinkle on the aonori seaweed. Finally, garnish with the bonito flakes. You can also top with mayonnaise to taste.
Recipe Notes
  • You can also use mochi, cheese, kimchi, sausage, or bacon for fillings and enjoy a variety of flavors.
  • There is a much heated debate whether cabbage leaves can be used in takoyaki. If your guests are Japanese, make sure to get permission so that nobody gets upset.
Share this Recipe



Salmon Yakizuke Recipe

We are cooking easily available frozen salmon to make Yakizuke, in which the main ingredient is grilled first and then marinated. This is a local dish in Niigata Prefecture and it was originally made at home to preserve fresh salmon which are caught in that area.

Print Recipe
Salmon Yakizuke Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Marinade
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Marinade
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s make the marinade. In a small pot, combine the sake and the mirin. Turn on the burner. Bring it to a boil and let the alcohol evaporate until you can’t smell it anymore. Pour the mixture onto a plate.
  2. Add the vinegar, yuzu citrus juice, dashi kombu seaweed, dried red chili pepper and soy sauce. You can use any type of sour citrus juice instead of the yuzu juice. Stir to mix.
  3. Make numerous cuts along the long green onion diagonally. The small cuts will help it to absorb the flavor and also help soften the texture. Then, cut the onion into 4cm (1.6") pieces. As for the bell pepper, cut it the same size as the onion.
  4. Let’s make the Salmon Yakizuke. Add the sake to the salmon. And coat both sides evenly.
  5. Add the vegetable oil to a pan. Turn on the burner and add the long green onion and the bell pepper. Stir-fry the vegetables. You can also use asparagus, snap peas, onion or mushrooms instead.
  6. Now, the vegetables are deliciously browned. Place them into the marinade.
  7. With a paper towel, remove the moisture from the salmon. Then, using a mesh strainer, sprinkle all purpose flour on both sides. This will help to create a nicely browned surface and also absorb the marinade.
  8. Add oil again and reheat the pan. Place the salmon into the pan. Saute the top side first so that you can present a beautifully browned surface. Occasionally shake the pan to brown evenly. Cover and saute on low heat.
  9. When the bottom is golden brown, flip it over. Brown the other side. You can also grill the salmon to give the skin a crisp texture, making the dish more delicious. Now, it is ready.
  10. Place the salmon onto the plate. Spoon the marinade over the ingredients and let them sit until cool.
  11. Now, the Yakizuke has absorbed the flavor. Place the kombu seaweed and a piece of long green onion onto a plate. Then, lean the salmon against them.
  12. Garnish with the bell pepper and the long green onion. Finally, spoon the marinade over the salmon.
Recipe Notes
  • You can enjoy the dish immediately or keep it in the fridge for several hours to help it absorb more delicious flavor.
  • The kombu seaweed did an excellent job! The dish absorbed the flavor well and it goes great with steamed rice.
Share this Recipe


Kansai-style Sukiyaki Recipe

In my childhood, sukiyaki was often served when we had visitors during Oshogatsu, Japanese new year’s holidays. My mother prepared the ingredients and my father cooked the sukiyaki.

Print Recipe
Kansai-style Sukiyaki Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Let’s cut the ingredients. Cut the yaki dofu, grilled firm tofu into bite-size pieces. Remove the stems of the shiitake mushrooms and cut the caps into bite-size pieces. Remove the stem ends of the enoki mushrooms. Then, tear the enoki into small pieces.
  2. Slice the white part of the spring onion leaves using diagonal cuts. Cut the green part into 5cm (2") pieces. Slice the onion perpendicular to the grain into 1.5cm (0.6") slices.
  3. Cut the ito konnyaku noodles in half. Heat a pot of water and place the konnyaku into it. Lightly simmer the ito konnyaku for about 30 seconds. This will help to remove the excess water and absorb the broth later. Remove and strain the konnyaku in a mesh strainer.
  4. Let’s cook the sukiyaki. Heat the beef fat in a pan on medium heat and coat the bottom with the oil. Reduce the heat and add the sugar.
  5. Distribute the thin beef slices. When the beef is half cooked, drizzle on the soy sauce. Then, quickly beat the egg in a bowl.
  6. Flip the beef slices over and combine the sugar and soy sauce. The meat is the most delicious state now so make sure to enjoy it. Dip the beef into the egg and enjoy the meat!
  7. Place the beef on the edges of the pan. The caramelized sugar makes the additional ingredients more delicious. Add the yaki dofu, ito konnyaku, shiitake, enoki mushrooms, onion and spring onion leaves.
  8. Add more beef slices. Adjust the heat frequently and keep it below medium heat. If the ingredients come close to burning, pour in a little sake to cool things off.
  9. Sprinkle some sugar onto each ingredient. Drizzle on the soy sauce. Pour the sake over the ingredients.
  10. Turn the heat to medium and occasionally flip the ingredients over to cook evenly. It’s ready to serve. As soon as each ingredient is cooked dip them in the egg and enjoy the sukiyaki.
  11. We will show you how to add the ingredients to the sukiyaki. For example, adding the spring onion leaves. When you place new ingredients into the sukiyaki, add the seasonings for them. Sprinkle on the sugar. And add the soy sauce. Combine the seasonings, and the spring onion leaves are ready.
  12. When you’ve fully enjoyed the vegetables, add the udon noodles at the end. Add a small amount of sake, sugar and soy sauce. Allow the udon to absorb the remaining sauce and enjoy it with the egg.
Recipe Notes
  • You might think that seasoning each ingredient with the sugar and soy sauce is a cumbersome process but it will make it easy to achieve the best flavor.
  • If you can’t use sake, reduce the heat to as low as possible and avoid adding water to keep the ingredients from getting watery.
Share this Recipe


Oyakodon (Chicken and Egg Bowl Recipe)

We are making quick and easy delicious Oyakodon. This is a slightly different version of our previous Oyakodon. The soft and silky egg is very delicious. The egg yolk makes it even smoother.

Print Recipe
Oyakodon (Chicken and Egg Bowl Recipe)
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Instructions
  1. Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
  2. Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
  3. Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
  4. Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
  5. Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
  6. When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
  7. When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
  8. Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
  9. Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
Recipe Notes
  • We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
  • You can also top with sansho pepper or shredded nori seaweed to taste.
Share this Recipe



Japanese-inspired Carbonara (Spaghetti Pasta Recipe)

This Japanese-inspired Carbonara is slightly altered to fit the Japanese palate. We will be careful not to overcook the egg. The egg, cheese and bacon are spiced up with the salt and pepper.

Print Recipe
Japanese-inspired Carbonara (Spaghetti Pasta Recipe)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Italian
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
  2. Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
  3. Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
  4. Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
  5. Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
  6. Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
  7. Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
  8. When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
  9. Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
Recipe Notes
  • This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
  • If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
Share this Recipe