Feeling Helsy, Mozuku Carbonara


Mozuku's stickiness and exquisite rich pasta ◎

Even if you do not use fresh cream or egg yolk to give out richness
Thanks to the shrimp, the whole will be thick.



  • Mizuku 50g to enjoy the crispness
  • Half bacon1 pack
  • Olive oil1/2 tablespoon
  • Garlic tube2cm
  • 7 minutes boiled pasta100g
  • eggOne
  • Powdered cheese1 tablespoon

■ A source

  • milk200ml
  • water200ml
  • consomme1 teaspoon


How to:

  1. Cut the bacon into 1cm width, add garlic in a frying pan with olive oil and fry.
  2. Put A ingredients in a frying pan and boil over medium heat.
  3. Put pasta in another boiled pot and boil it while mixing for 7 minutes.
  4. While boiling, mix eggs and powdered cheese in a bowl.
  5. When the pasta is finished, turn the heat and enjoy the paste.
  6. Put 2 and 4 in a frying pan and mix to get the ingredients intertwined.
  7. To finishThe streak Ao Nori that is dried as it isIf you sprinkle with
    A dish that can enjoy the flavor of seaweed even more.
  8. ★Points: Be careful as Mozuku will melt too much if you heat too much.


"Mizuku to enjoy the Nebari" can be enjoyed by combining with warm dishes to enjoy it again in the ingredients. There is no need to wash or prepare for the troublesome. Excellent items that can be added to the dish immediately after taking out from the refrigerator ◎

Here are the items used in the recipe

Mozuku Seaweed (Domestic Shipping Only)


Mozuku Seaweed (Domestic Shipping Only)