MISO CARBONARA with Miso-Glazed Pork Jowl [Recipe Development: Finale] скачать в хорошем качестве

MISO CARBONARA with Miso-Glazed Pork Jowl [Recipe Development: Finale]

This is how to make a miso carbonara with some miso-glazed pork jowl and lemon. I first saw this pasta from ‪@hwoo.lee‬ and was inspired to develop my own recipe. See my journey here:    • Miso Carbonara Recipe Development   Some notes: Be careful of oversalting. You can always add more salt (to a degree), but it's hard to get rid of once it's in there. Serve this hot. The sauce will thicken quickly as it cools, and it's not as good. Toppings are optional but it'll look better with them on. Chapters: 0:00 Intro 0:36 Grocery shopping 0:49 Ingredients 0:56 Mis en place & prep 4:34 Cooking 8:22 Plating & topping 9:20 Dinner time 10:15 Purpose of this channel RECIPE Time needed: about 45 mins to 1 hour Ingredients (for 2 servings): For the pasta: 100g or 1/2 medium yellow onion 25g or 1/2 medium shallot 80g shimeji mushrooms 1 clove garlic 1 tbsp unsalted butter 35g Parmigiano Reggiano 1 egg 1 tbsp miso juice of 1/2 lemon 80g dry spaghetti (could do more if you're extra hungry) olive oil salt & pepper For the pork + glaze: 100g or 0.25 lbs pork jowl 1 tbsp miso 1 tbsp cooking sake 1 tbsp mirin 1/2 tbsp soy sauce (0:53 is wrong) salt For toppings (optional): 1 scallion or green onion shicimi togarashi seaweed/nori flakes pepper sesame seeds Instructions: 1. Slice scallion into thin strips and put into water to use as topping at the end. 2. Finely dice shallot. 3. Finely dice onion. 4. Finely chop garlic clove. 5. Wash and slice up shimeji mushrooms. 6. Combine glaze ingredients (miso, sake, mirin, soy sauce) in a small bowl and mix well. 7. Combine sauce ingredients (Parmigiano, miso, lemon juice, egg, black pepper) and mix well. 8. Chop pork jowl into bite-sized pieces and lightly salt. 9. Add pork jowl to cold pan. Turn to medium heat and crisp up to render the fat. 10. Start boiling your pasta water and lightly salt it (be careful of oversalting here). 11. Turn down pork pan heat to low and apply the miso glaze made in step 6. Turn the heat back up to medium to caramelize and brown the pork, then take out of the pan and set aside. 12. Take that same pan and deglaze the fond with sake or water. 13. Add 1-2 tbsp olive oil and saute garlic, onions, and shallot at medium heat until translucent. 14. Add shimeji mushrooms and cook down. Turn the heat off after 4-5 minutes. 15. Boil pasta. We're going to undercook them by a minute or 2 and then finish them in the sauce. Reserve about 1.5 cups of pasta water. 16. Turn the pan heat back onto low and add pork to reheat. 17. Add undercooked pasta to pan. 18. Add butter + toss. 19. Add some pasta water to cheese mixture to temper, and then add to pan. Toss on low heat to create a smooth sauce. 20. Season to taste. 21. Plate and add toppings. 22. Eat up. -------------------------------------------------------------- Music track: Onion by Lukrembo Source: https://freetouse.com/music Royalty Free Music (Free Download) Music track: I Always Love You by Lukrembo Source: https://freetouse.com/music Royalty Free Music for Videos (Safe) Music track: City Lights by Aylex Source: https://freetouse.com/music No Copyright Music (Free Download) Music track: Bake A Pie by Lukrembo Source: https://freetouse.com/music No Copyright Vlog Music for Video Music track: Morning Coffee by Soyb & Amine Maxwell Source: https://freetouse.com/music No Copyright Music (Free Download) Follow me: Tik Tok:   / jt_cooks_dinner   Instagram:   / jt_cooks_dinner