Spaghetti is mixed with intense carbonara sauce, which is more special than normal spaghetti. It adds a complex twist to the miso’s salty flavor before topping it up with a runny onsen egg.
The secret to making perfect onsen eggs is effortless. You just have to use the freshest and quality eggs! such as ‘MORI-TAMA Japanese-style eggs’ that qualified with Japanese manufacturing standards. It is meticulous in every step until eggs taste good and fresh. The yolk is round and beautiful, resulting in a delicious onsen egg. When eating, Then pierce the yolk to combine with the spaghetti so that you will taste the softness and deliciousness.
|Egg yolk from 'MORI-TAMA' Japanese-style egg||1 egg|
|Whipping cream||½ cup|
|Parmesan cheese||1 tablespoon|
|Vegetable oil||1 tablespoon|
|Minced garlic||1 teaspoon|
|Brown Shimeji Mushroom||20 g|
|Boiled spaghetti||150 g|
|Black pepper||½ teaspoon|
|Dashi stock||½ cup|
|Grated Parmesan cheese|
|Onsen eggs (for serving)|
|'MORI-TAMA' Japanese-style eggs||3 eggs|
Make Onsen eggs by putting water in a saucepan. Set it up on middle heat. When the water starts to boil, notice that the pot’s rim starts to bubble up all over the rim, turn off the heat, and put ‘MORI-TAMA’ Japanese-style eggs into the pot. The sieve prevents the eggs from being exposed to direct heat from the bottom of the pot—set timer for 18 minutes.
Make a thick creamy sauce by adding yolk from ‘MORI-TAMA’ egg yolk, whipped cream, parmesan cheese, and miso into a mixing bowl.
Heat a pan on medium heat. When oil starts to heat, add the bacon and stir until cooked. Pour off excess bacon oil, then add garlic and Shimeji mushrooms and stir until cooked. With boiled spaghetti, put seasoning, black pepper, and dashi stock. Then, stir and mix well. After that, turn off the heat, add cream sauce ingredients in step 2 and stir until all ingredients are coated thoroughly.
Put spaghetti on a plate. Sprinkle parmesan cheese and chopped parsley. Break the spaghetti into a hole in the middle and put onsen egg. Finally, the deliciousness is now ready to serve!