Udon Carbonara
Serves 1
From Mirakuru Italian Japanese by Chef Katsuyuki Sekihta
Ingredients
180g Japanese udon noodle
1 poached egg
20g double smoked bacon
10g chopped shallots
100cc white wine
140cc cream 35%
Dried seaweed (nori) as decoration
1 Oha leaf
Kaviar daikon garnish
50g Fresh grated Parmesan
Method
- Sauté chopped shallots and chopped double smoked bacon
- Add some white wine and reduce
- Add cream and reduce
- Once the sauce is ready, Heat up udon noodles in a pan and add sauce, then toss
- as garnish Dried Seaweed, Metsuba Leaves and Japanese poached egg on the top of the pasta
