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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[@usafan96soren20]

Italian born and raised near Roma, actually it exists a carbonara named carbonara imperiale (for the emperor) made with porcini mushrooms and truffles. Btw in Italy I've yet to see two people make carbonara the same way. Ps miso is better than cream it's like an instant cure for the meat.

[@stumpturkey6984]

Loved the line about chopsticks being the superior utensils, cause like yes I agree

[@hwoo.lee]

Nothing beats two sticks 🦑

[@ThatApronGuy1]

@@hwoo.lee exactly. Try to start a fire with forks. No dice

[@jennpangelina9012]

Yes I love hashi with dasahi ❤️‍🩹🤪

[@Ilendir]

@@hwoo.lee Ever tried eating a Thai dish with chopsticks? :) Heard recently they use a fork and spoon over chopsticks.

[@richandglorious]

no doubt about it!

[@ThatApronGuy1]

Even with a team of writers I wouldn’t be able to jam as many references and comparisons into a 7 minute video. +1 on the chopsticks as superior utensils too

[@PanaMaJwaaRd]

Ive never lost a debate on how and why chopsticks are inferior utensil. Lmk what you wanna do.

[@anntang4451]

@@PanaMaJwaaRdlol cuz u not Asian…smh

[@PanaMaJwaaRd]

@@anntang4451 whats that have to do with it? Lol. I dont think they are superior to the fork👀.

[@ffenixrising]

@@PanaMaJwaaRd I use chopsticks to eat potato and tortilla chips so that my hands stay clean, whether I'm typing or watching videos. Can't eat chips with a fork! (In before cringe replies of "skill issue" and other BS.)

[@PanaMaJwaaRd]

@@ffenixrising fair point. To play little devils advocate, would a large tweezer just not do better? Chips are deff finger foods though lol, but nice. I actually never thought of that

[@joycehub]

tried this and it turned out my friend’s favourite pasta dish of all time, this one is truly amazing🤤

[@amai_zing]

as someone of Japanese and Italian descent, I think this has gotta be a homerun I'm sure some overzealous, orthodox italian-cuisine fundamentalists might have issues with this being called Carbonara, but I think it's time that word meant more than the specific dish, and meant something more like the general method of emulsifying an cheesy-eggy sauce in pasta water like this, such as this dude has done so so well

[@ady7524]

You definitely deserve more recognition!

[@roastlamb236]

I tried cooking this and the result was awesome!!! Thanks for sharing the recipe! 👍🏼😄

[@ShelbyTurnerMusic]

The only tears coming out of this Italian are tears of joy with this masterpiece dish 🥹 *chefs kiss*

[@pititejaponaise]

Àaaaaaaa😊a

[@pititejaponaise]

A

[@SnypeNG]

You know what I love? You already know the jokes I'll make, like the plate. Love your editing, humor, and of course, the food! I have white miso and have been wondering what to use it for and this is the first thing I am going to try making! It's so unorthodox that it stands out on its own as a beautiful modern "fusion" (if I dare use that term).

[@lisajacob9008]

Love this recipe! Also impressed that you were able to grate that much parm with a microplane, my arm would’ve fell off 😂💀

[@simonstephenson2850]

Chef, You are my favourite inspiration on this platform! Used your steak technique, wall to wall medium rare! You definitely think original and defy the traditions! Out of that comes some great food!

[@k-807]

Italian here Very much approve! Food fusion is 100% better than most realize

[@jamessims9475]

that looks really really really really really really really really really really really really really really good

[@jemmashome]

Looks great, never seen this before! Thanks for sharing, much love from Singapore ❤️

[@alainwohlgemuth2974]

great recipe dude, i loved it!

[@BrieWilly]

Love everything you do chef. This was a fun twist on “traditional” carbonara 🔥

[@dewiratnawirawan3482]

I don’t usually comment on youtube videos, but I love you for cutting the onion like that.

[@yasarcetinel4432]

Really nice now I’m hungry going to make some thanks x

[@J77701]

Loooooks sooooo gewd trying it out soon 😭😭❤️❤️

[@joycehub]

definitely trying this!

[@idhalaralbaiesh5429]

Looks very very very interesting. Will try for sure.

[@beatpirate8]

i love miso anything!

[@EnglishLearnersHere]

Would love to try that! Looks so inviting! 🔥🎉👏😍♥️

[@richiew1121]

Yo love the highkey jabs at the traditions lmao 💯💯💯

[@ChopChopRecipes]

Hi my friend,..Woow👌that's definitely looks delicious😋 & awesome miso pasta🌶🥦🍅🫑 recipe, thank you for the great sharing!🤗👍

[@limegpt]

Ok I made this and it was pretty good. If I made it again I would cut down on the cheese. It ended up a little salty for me. Pork jowl was also good but very fatty. I would maybe use less than I think I need next time or even use a leaner cut.

[@aspenachilles]

top notch editing and recipe 🤌

[@aspenachilles]

and the onion cutting tips 🧠‼️

[@hwoo.lee]

Thank you!!!!!

[@reicheru]

Ikura is my favourite .. I think I’ll try this 😭

[@ignition07]

I THIUGHTT THR PLATE WAS AESTHETIC.

[@michellecampbell3894]

f Friggin delish bro... I learned a version of this on Marion's Kitchen, a miso mushroom sauce that is divine. I am so making your version this weekend. Yum!

[@ignition07]

I’m so dam glad you used the Geno clip.

[@kamjc]

This reminds me to sharpen my knives. So satisfying

[@chelseachen265]

Ah love the bubbling cats! (Also love the recipe will try later)

[@franceslizzie9445]

Lol@icanheareveryitalianscryn over your pasta 🍝 twist! But I think I’m going to love this twist to a carbonara with miso looks damn delicious 🤤 already

[@jacksonjones2220]

the supper club thing is cool

[@Cathie46]

"Give me your tears, we'll season the "f--kin' pasta water with it" :) This is still one of my all time favorite quotes from any chef, any cook, ever!

[@Jaim1998]

Bro that plate looks stunning

[@hwoo.lee]

Match Stoneware in LA babyyyy - so so pretty

[@Jaim1998]

@@hwoo.lee fr

[@ADollOnAMusicBox]

When you get what you want/ find what you need on accident… immediate sub

[@chandranikrosswindz]

Awesome!

[@ricciemiliano72]

I'm Italian and I approve your recipe

[@davidjohnson7929]

Italian American and I would love to try this

[@annelynetteramirez6179]

this looks amazing, but what kind of meat/cut can I substitute for the pork jowl?

[@limegpt]

Pork belly

[@evefoodie8798]

Unfortunately my grocery store was out of white miso and I was stuck with red...it turned out bitter and overwhelming. Will have to try again with white😢

[@shl6367]

Ngl I like these videos moreso than the short ones. I understand the latter gets more views etc

[@jacksonjones2220]

editing is good

[@MegaBoorad]

“Give me your tears to season the pasta”🤣🤣🤣

[@davecreative]

Looks bomb - and I wouldn’t care so much about being traditional or not - in food and in life make it your own!

[@alexanderblack5843]

Im here for the detachable pan handle.

[@8282yeah]

that tree shadow out there look so peaceful

[@SL_LCY]

Omg I have to ask where did you get that plate at 5:55?!!

[@yun8996]

yo! When rasping parm, try standing up your microplane with the handle side going straight up. This puts way less strain on your arm and allows the microplane to do the work, not your arms :)

[@lucayoung7988]

As an Italian i have to say I actually like this, i would have made a teriyaki marinade for the meat cos you already put miso on the sauce, but looks really good.

[@trevornimoy5695]

aye where do you get plates like that? I can not find bowls like that anywhere

[@majoganieprado1417]

H woo, I'm really dying to look for that kind of Wide Rim Plate/Bowl for my Pasta. Can you tell us where did you buy it?

[@susanlee8515]

That bowl is fr Match Stoneware in Culver City & it’s over $200 lol They’re one of a kind tho

[@gimmy9099]

i'm Italian and look awesome ^^

[@THEREALKAYO1]

Where did you get those chopsticks from? What brand? link? thanks

[@matthewjamero]

the first few bites were awesome! Cooked this for my family… but we cldnt finish because it was too much (and the flavour was too rich)😢 any advice on adjusting the flavours to make it not too rich?

[@jennpangelina9012]

Yes your a foodie🤪❤️‍🩹

[@crankyveggiegirl]

Not me halting closing down my kitchen so I can watch this video… I got my priorities straight lol

[@hwoo.lee]

😆😆 priorities!!!!

[@KDT951]

@h woo what type of knife are you using? And would you consider doing a knife video? On Instagram or here?

[@alexritter5282]

whats the advantage of using a bench scraper? I just use my chefs knife to pick up things I've cut, is that bad for the knife?

[@raymondu99]

Hi Hwoo. Pork jowl is not readily available here. What would be a suitable alternative? Pork belly perhaps? Pork collar?

[@susanlee8515]

Could you get thick cut bacon?

[@raymondu99]

@@susanlee8515 yes. But I don’t think it would be a good sub, because bacon would introduce a different flavor entirely - the bacon flavor. Especially since the pork is only seasoned with miso here; I think it wouldn’t really be the best match

[@blaineleon9342]

🔥🔥🔥🔥🔥🔥

[@margerymorstein1073]

Did you add the pork belly in this recipe?

[@limegpt]

What's that vegetable knife you're using

[@CrystalontheShore]

my inner voice everything i watch h woo cook/talk: marry me

[@user-cs2gv3ns3i]

adding asian flavours to traditional italian foods >>>>>>

[@raymondu99]

Hi Hwoo, I only have access to the powdered dashi base and not shiro dashi here. Can I use that somehow as a sub?

[@remingtonpenaranda7762]

should be fine!

[@raymondu99]

@@remingtonpenaranda7762 yeah. He says it’s fine later in the vid but I hadn’t gotten to that part yet when I commented LOL

[@bareeraalvi5785]

Oh he makin "lachi molala"!

[@bourbakis]

The truest Asian answer to carbonara is scallion oil noodle. One ultimate simplicity vs. another.

[@BijanIzadi]

Chopsticks all dayyy

[@TPark-rf3lt]

He lovin that plate.... I love it too tho

[@veeriabroadcast]

I really like the onion cutting part, no one shows that at all.

[@remingtonpenaranda7762]

hahaha

[@Lojesad]

I'm Italian and I'm not mad. People usually get mad when you make "carbonara" and then you completely ruin it. This one starts with a completely different concept. I've also cooked carbonara with different veggies etc... Which are not traditional, but my friends always liked it anyway!

[@mcbeal0407]

Where can you buy that plate?

[@elsie3724]

Lmfao the holly and Phil clip killed me

[@Yt-qi9ot]

Does anyone know where he got his hoodie from?

[@jyae7777]

Japanese pastas are a whole ass separate category

[@sebastianHG__]

11/10 tho

[@sunshinelizard1]

I'm trying this today, love your cooking. Isn't this fusion though? Would anyone complain about an Italian-Japanese infusion?

[@sergei5]

where did u work ??? tell me which 3 star place?

[@caitlinliman1267]

Him: What's up? Me: Sup :D Him: Howzzit goin? Me: lovely, j watchin my fav KZbin private chef ;D

[@abdulllkhan]

What is the name of the bowl

[@delila_YouTube]

I’ll try this when I get back from Austin. Let’s see how I do. 🤔 #SXSW inspired 🍝

[@hwoo.lee]

👏👏👏

[@srtrujillo]

Already back from Austin?

[@istillrephawaii808]

Where can I get the mushrooms in la?

[@hwoo.lee]

I get these mushies at Asian grocery stores!

[@istillrephawaii808]

@@hwoo.lee i got it at 99 ranch! :) but where can i find pork jowl?

[@casoudehoekstra1707]

What is this kind of soy sauce and what do you consider the best soy sauce? :)

[@christianrios6295]

3:45 “ITS CHARCOAL BROILED, DO YOU EVEN KNOW ABOUT CULINARY HISTORY?”

[@fedorkochemasov4533]

This is an absolute banger but I think sauce should have less miso, I put 1.5 tbsp and it was overpowering still. Maybe that's just the miso I've got

[@thompson194]

where that microplane from?

[@hwoo.lee]

It's the Microplane Master Series grater!

[@thompson194]

@@hwoo.lee thank you ! love ur content

[@soreuno8817]

why does miso make everything better???

[@m0l22]

came for the food stayed for the booping kitten

[@Theterriblechief]

Dude, i'm not the only one. I use chopsticks to eat pasta too.

[@Arcaea1337]

"whats up..how we doing?....*sigh" hwoo inner thoughts: guess ill just go f- myself lmao

[@dahoon22]

what is ur name of plate?

[@jackmeriwether4189]

make longer vids :D

[@CJYing]

For all the haters out there, chopsticks actually are the superior utensil

[@gracecho654]

Who makes the cat face while watching the video or is it just me haha

[@davidparrish4888]

And where did that knife come from 😳?

[@hwoo.lee]

DP Knives ! @dpknives on IG

[@sbn1095]

Yup I use chopsticks to eat everything

[@jkuang]

Why can't we have three-sticks chop sticks. We have five fingers ... it is a matter of getting used to three-sticks chop sticks. LOL 😁