Скачать или смотреть how to make miso carbonara

i actually posted this way back in March of 2021, but i made a few adjustments to the recipe. i was asked to do this recipe for a brand deal, so i thought why not do a full length you tub video on it as well.

i think this dish is arguably one of my easiest recipes. i find that it’s rather unique, different from a typical pasta dish. the ingredients are also fairly accessible too. you can go a variety of ways with this dish as well.

check out my instagram (@hwoo.lee) for more detailed recipes!   / hwoo.lee  
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chapters.
0:00 intro
0:42 traditonal vs. miso carbonara
1:37 prep
2:44 quick background
2:59 pork jowl
3:59 a short rant
4:26 carbonara sauce
4:56 pasta
5:16 finishing pasta
5:53 plating
6:13 tasting
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RECIPE • MISO CARBONARA

serves 2-3 servings

0.5 lb - dry spaghetti, bucatini, any long pasta shape
2 tbsp - unsalted butter
0.5 - medium yellow onion, finely diced
7 oz - mushrooms, shiitake, button, maitake, anything
1 - garlic cloves, finely chopped
2 tbsp - sake
black pepper

method
prep onions, mushrooms, garlic, butter
heat a pan on med-high heat, melt butter, cook onions down until translucent
add mushrooms + garlic, sauté until golden brown
reduce to med-low heat, add sake and a few cracks of black pepper
add cooked pork jowl to mushrooms

boil a pot of heavily salted water
cook your dry pasta until 30sec before al dente
save 1 cup of pasta water

reheat mushrooms + pork with pasta water over med-high heat
add pasta, carbonara sauce over low heat
mix thoroughly and quickly, adding a splash of pasta water to help thicken (the starch/salt in the water helps bind the sauce to the noodles)*
if too thick, add more water | if too loose, heat up on a pan or add more paste/cheese

*carbonara is tricky because you need just the right amount of heat to emulsify + thicken the sauce, you can mix the pasta and paste in a bowl, or you may have to heat the pasta in a pan for 15-30sec.
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CARBONARA ‘SAUCE’

5 - egg yolks
1 - egg white (if too thick)
1 tbsp - shiro dashi (or 2 tsp dashi powder)
2 tbsp - lemon juice (1/2 a lemon)
2.5 tbsp - white miso paste
1.5 cup - parmigiano-reggiano, grated

method
whisk all together in a container

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MISO PORK JOWL

0.75 lb - pork jowl or pork belly
2-3 tbsp - white miso paste

wearing gloves, rub miso paste all over the pork
let sit preferably overnight
this dry rub adds another sweet, savory level of umami to your pork
sear on med-high heat until cooked through
dice into small chunks and toss into mushroom mixture

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GARNISHES

sesame seeds
parmigiano reggiano
green onions
lemon slices
toasted nori
ikura or uni


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cooking for myself · part xlviii
miso carbonara
#misocarbonara #miso #japanesepasta #porkjowl
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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