Recipe
"Carbonara Furikake" - Try it on Freshly Cooked Rice! A Delicious Make-Ahead Seasoning
Ingredients
- Gratedparmesan cheese 35g
- Creap(powdered creamer) 4g
- Noritama(egg and seaweed furikake) 5g
- Blackpepper 1g
- Garlicpowder 1g
- Friedonions 5g
- Bacon10g
- Canolaoil (or vegetable oil) 100-150ml
About "Carbonara Furikake (Carbonara Rice Seasoning)"
This homemade Carbonara-style furikake (rice seasoning) is made simply by mixing parmesan cheese, Creap (powdered creamer), store-bought "Noritama" (egg and seaweed furikake), and other ingredients. The only step requiring heat is slowly frying the bacon in canola oil until crispy; removing the moisture is key to achieving both a long shelf life and a crunchy texture. This versatile seasoning can be used on freshly cooked rice, hot pasta, udon, and more, and can be stored in the refrigerator. The leftover oil from frying the bacon can also be saved as a flavorful bacon oil for other dishes.
Introduction to 動画 de 食堂とだか 料理人・戸高雄平 →
Tips for Making "Carbonara Furikake (Carbonara Rice Seasoning)"
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Prep
- Thinly slice the bacon while keeping the strips stacked together.
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Heat control
- When frying the bacon in canola oil, reduce the heat to low once the oil begins to bubble, and fry slowly for about 20 minutes to completely remove the moisture.
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Finishing
- Strain the fried bacon and absorb excess oil with paper towels to keep it crispy and prevent it from getting soggy the next day.
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Tips
- The leftover oil from frying the bacon is packed with flavor and can be saved as a versatile oil for cream pastas, salads, and other dishes.
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Mixing
- There is no specific order for adding the ingredients; simply place everything in a bowl and mix with a spoon until uniform.
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Storage
- The finished furikake can be stored in the refrigerator and used on rice, pasta, udon, and more.
Ingredients for "Carbonara Furikake (Carbonara Rice Seasoning)"
8 items* Tap ingredient names to find on Amazon
How to Make "Carbonara Furikake (Carbonara Rice Seasoning)"
- 1
Thinly slice the bacon while keeping the strips stacked together.
- 2
Place the sliced bacon in a frying pan, add 100-150ml of canola oil, and heat over medium heat.
- 3
Once the oil begins to bubble and sputter, reduce the heat to low and fry slowly for about 20 minutes until the bacon is crispy.
- 4
Remove the fried bacon from the pan using a strainer to drain the oil, then spread it out on paper towels to absorb any excess oil. (Store the strained oil in a separate container to use in other dishes.)
- 5
In a bowl, combine the parmesan cheese, Creap, Noritama, black pepper, garlic powder, fried onions, and crispy bacon.
- 6
Mix thoroughly with a spoon until evenly combined.
- 7
Sprinkle over freshly cooked rice, freshly boiled pasta, udon, or other dishes of your choice.
Detailed Commentary on "Carbonara Furikake (Carbonara Rice Seasoning)"
* Content organized by topics from the video.
Reflecting on 6 Months of YouTube & a New Recipe
The video begins with chef Yuhei Todaka chatting about reaching the six-month mark since starting his YouTube channel. Posting weekly, he has uploaded nearly 30 videos. He shares that the hardest part of developing recipes is ensuring they aren't already done by someone else. Often, when he searches his ideas online, he finds they already exist, making it challenging to add his unique 'Todaka touch.' However, he proudly declares that today's recipe is completely unique and unlike anything out there. He introduces a very simple, homemade furikake (rice seasoning) that anyone can easily make at home. While acknowledging the deliciousness of store-bought options like 'Noritama,' he explains his passion for creating a homemade version, building excitement for the viewers.
Surprising Ingredients for Carbonara Furikake
Chef Todaka introduces the ingredients for his Carbonara Furikake. To the camera crew's surprise, the first ingredient he pulls out is 'Creap,' a powdered coffee creamer. He then lines up grated parmesan cheese, fried onions, garlic powder, and store-bought 'Noritama' furikake, jokingly calling the latter a 'cheat ingredient.' Finally, he adds bacon and black pepper. The parmesan and black pepper are crucial for capturing that signature carbonara flavor. The crew listens with fascination, eager to see how this unusual combination of ingredients will recreate the taste of carbonara in a western-style rice seasoning.
Frying the Bacon to Crispy Perfection
Cooking the bacon is the only step in this recipe that requires heat. First, Chef Todaka stacks the bacon strips and slices them thinly. Since furikake is a dry seasoning, it is essential to completely remove the moisture from the bacon. He places the sliced bacon in a pan and pours in 100 to 150ml of canola oil. Using a generous amount of oil helps fry the bacon to a perfect crisp while extracting a highly flavorful 'bacon oil.' Although this oil isn't used in today's recipe, it serves as a versatile seasoning oil that adds rich depth to cream pastas or salads. He starts on medium heat, then lowers it once the oil begins to bubble, letting it fry slowly for about 20 minutes.
The Secret to Long-Lasting Crunch
After frying slowly for about 20 minutes, the bacon turns a deep brown, indicating all moisture has been removed. Chef Todaka removes the bacon from the pan, straining the oil thoroughly. The strained oil releases an incredible bacon aroma, making him exclaim how amazing it smells. He then spreads the drained bacon on paper towels to absorb any remaining oil. Removing the excess oil is the secret to keeping the bacon crispy and preventing it from getting soggy, even by the next day. When he sneaks a bite of the freshly fried bacon, it makes a satisfying crunchy sound, and he beams with satisfaction, declaring it absolutely delicious.
Just Mix! The Final Assembly
With the crispy bacon ready, it's time to assemble the furikake. Chef Todaka adds the ingredients to a bowl: 35g of parmesan cheese, 4g of Creap, 5g of Noritama, 1g of black pepper, 1g of garlic powder, 5g of fried onions, and 10g of the crispy bacon. There is no specific order to follow—simply place everything in the bowl and mix thoroughly with a spoon until uniform. It is an incredibly easy, mix-only step. As the ingredients combine, the aromas of cheese and garlic blend together, instantly releasing a rich carbonara scent. Taking a quick taste, Chef Todaka smiles widely at the high quality of the dish, exclaiming, 'It really tastes like carbonara!'
Tasting the Furikake on Hot Rice
Chef Todaka generously sprinkles the finished Carbonara Furikake over freshly cooked rice for a taste test. Taking a bite, he praises it enthusiastically: 'So good! This goes perfectly with rice!' The rich creaminess of the cheese and garlic powder spreads instantly, followed by the savory saltiness of the crispy bacon. The crunchy textures of the fried onions and bacon are incredibly satisfying, while the sharp kick of black pepper provides a perfect accent to round out the flavors. This versatile seasoning is great not only on rice but also tossed with pasta or udon along with some butter, used as a salad topping, or mixed into rice balls. He concludes by recommending viewers keep a batch stocked in their fridge.
About 動画 de 食堂とだか 料理人・戸高雄平
動画 de 食堂とだか 料理人・戸高雄平
6,680人 subscribers ・ 和食・居酒屋料理
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