The carbonara udon combines authentic Italian ingredients such guanciale and pecorino romano with Japanese dashi broth & udon noodles! Give it a shot, you'll be pleasantly surprised how well they go together. [Ingredients] 4 pre-made dashi packets with 1L of water & 2 tsp salt (you can find more generic ones at most Asian groceries. Double the amount instructed on the packet for a bolder flavor). 100g udon noodles (try to get one that are slower to cook, so that there is more time for the dashi broth to get absorbed) 2 egg yolks ~100g pecorino romano Desired amount of guanciale 1/2 tsp mentsuyu 3 shiso leaves Black peppers 1. Make 1L of dashi broth according to the instruction of the premade dashi packets you get, but double the amount. Add salt to adjust flavor. 2. Cook udon noodles. The ones used in the video takes about 10 minutes in a light boil. 3. Meanwhile, add 2 egg yolks into a bowl. 4. Grate pecorino romano into the bowl. Do not use pre-shredded ones, they will not stick or melt well. 5. Mix it up until it looks like gooey yellow slime. 6. Cut up guanciale to your desired amount and size. 7. Put and spread onto cold pan, cook slowly in low heat to render the fat. Remember to flip. 8. Turn heat off, and add the udon into the pan. Entangle it all up to cover them in fat. 9. Add into the yolk and cheese bowl. Mix it up. 10. Add a little bit of the broth to adjust gooeyness, along with mentsuyu. Keep on mixing. 11. Roll up shiso leaves, cut them up. 12. Pile everything onto a plate along with black peppers. Enjoy! #italianfood #japanesefood #carbonara #udon #Recipe - @chihirocooks