【至高のぺぺたま】ガチでカルボナーラ越えました。超濃厚な卵のクリームで食べる超やみつきワンパンパスタ

【至高のぺぺたま】ガチでカルボナーラ越えました。超濃厚な卵のクリームで食べる超やみつきワンパンパスタ

This is it. This is the tenderness. Now, turn off the heat. This egg is great. Two eggs are so rich when they’re mixed together. Hi, I’m a cooking guy, Ryuji! I’ve been forcing myself to be excited lately, so most of the videos I’ve made have been high-tension.

The other day in the fat breaker episode I showed quite a bit of my true colors. I got the greatest rating ever. Thank you, everyone. I’m going to try to show my true colors. Of course, cooking has to be fun, I want to have fun while doing it.

So, this time is the supreme series. I’m pretty confident in my pasta. This is the supreme Pepetama. Pepetama cooked in a microwave oven was a big hit on Twitter, and now it’s even better than that! I’m going to make it in a super innocent way. It’s super good! I’d like to do it.

Ryuji’s Buzz Recipe Okay. I’d like to introduce the ingredients. First, two eggs. It doesn’t matter if they’re medium or large. Two regular eggs. 8 grams of butter and 2 cloves of garlic. Pasta is 1.6mm. It makes a thick pasta sauce. I think 1.6mm is fine. Chili peppers, because this is Pepetama.

Pepetama is a very popular dish at a restaurant in Fukuoka. I think many cooks have recently come up with their recipes for Pepetama. This Pepetama is my own arrangement. It’s very good! It’s like a combination of peperoncino and carbonara. I’m going to do this now. And it’s super easy!

I’m saying it’s going to be supreme every time… I’ll drink it! I’ll have a little drink. I’m not an alcoholic. I’m just crazy about alcohol. I think the first video should be about this intense. I’m tired of watching him. I’m going to have a chu-hai. Cheers, everyone!

Great! I think my face lights up with each drink! You should pay attention to that too. I’ll do it then. Okay, let’s start with the garlic. Okay, like this. I always try to look like a cheerful person, but I’m basically a very dark person. I want to make cooking fun for everyone.

I’m going to continue to be cheerful. Alcohol should brighten me up. I don’t mind if it’s a little finer. I think it’s better to be a little coarse-grained. If you make it too fine, the garlic tends to burn easily. That’s about right. You can put the amount you use in water

Soaking in water makes it easier for the flavor to come out and prevents it from burning. Chili peppers burn easily. Okay, so first of all, the frying pan. I don’t boil the pasta today. I’m going to do it in a frying pan. It’s the same way as the recipe for flaming peperoncino.

The good thing about this method is that you don’t have to wash the dishes. Another is that you can boil pasta in thick, restaurant-like boiling water. So you can maximize the use of this boiling water that the wheat has dissolved in it.

So this pepetama egg sauce is very rich and thick on the pasta. So all of these eggs are entwined with the pasta. Put it on low heat. In the case of flaming peperoncino, I burn the garlic on purpose to make it more aromatic.

In this case, I want to express the mildness of the egg, so please don’t burn the garlic. When it starts to sizzle, use low heat. The Italian technique is to use low heat to bring out the aroma of the garlic. Leave it as a little topping. The aroma is coming out.

When the garlic is about to turn color or not, add water. Then you turn up the heat a little bit. Here’s 25cc of shiro-dashi, so you’ve got 1 tablespoon and 2 teaspoons. I’m using Yamaki’s shiro-dashi. It should be shiro-dashi with about 10g of salt per 100ml.

But I think this is the best. The reason why I do this is because by boiling the pasta together, the pasta and the cooking water become one. The wheat blends in. Restaurants boil a lot of pasta every day, In restaurants, they often use boiling water to emulsify the pasta.

It’s very thick because it’s boiled a lot. So in order to reproduce that, we’re going to put a serving of pasta in this hot water and let it absorb it, so that the wheat will be thicker and more soluble. You can reproduce the boiling water in restaurants.

Once it’s boiling, you put the pasta in. Last time I used about 1.4mm pasta. If you have a tiny frying pan, you can push it in like this, and it will all end up in this pot, If you want to cook two servings, try reducing the amount of water a little.

It takes me a while to get the hang of it. I think I can probably do two or three servings. It’s a 7-minute boil. About low-medium heat. I’m going to boil it for a while.

The aroma of garlic, the taste of shiro-dashi, and the spiciness of chili pepper are all absorbed into this noodle, and it becomes the great pasta. I’m boiling the pasta. You can boil this one, stirring it halfway through. I’ll cook up beaten eggs.

I think there are many ways to make pepetama. I use two eggs. I mix all these two eggs with 100 grams of pasta. That’s my great way to eat Pepetama. Be sure to beat them well. I’m boiling it for 6 minutes, and it’s a little hard. There’s about this much water left.

About 2 tablespoons left. Turn off the fire. And then the pasta is cooked by the residual heat. Taste it once. It’s a little bit hard. It’s your choice. If you like it a little softer, add more water and boil it a little longer. And then put butter in it.

Then you turn off the heat, put the butter in, and let it cool down. If the temperature in the pan is too high, the eggs will curdle. If you lower the temperature a little bit, you will not make a mistake. Put the eggs in the pan.

Cook this thick sauce of boiling water and eggs. It hardens in the residual heat, but it’s still runny. This is like pasta with egg. This is not “Pepetama” pasta. So we’re going to put it over low heat to cook the egg sauce.

You need this rubber spatula when you put it on low heat. Stirring constantly with the rubber spatula. So during this time, the pasta is getting cooked. Stirring constantly over low heat. Let it harden until all this egg is entangled in this pasta. Mix constantly.

If you don’t mix it, it will harden from where it touches the pan. It’s going to be cooked. Now, on low heat. Making the whole thing thicker. Once the temperature is lowered, and put it on low heat. Cook up a tender egg sauce. This is very important. Microwave pepetama is very good, too.

But this is better because you can make the sauce as thick as you like. Can you see it? The eggs are getting harder and harder. It’s getting harder and harder. If you have difficulty, you don’t have to shake the frying pan. You see how it’s getting harder and harder? This, this, this!

Now! Now! Look! Look! Look! Focus! This one! This is it! This is the tenderness! Please turn off the fire. This is it! This egg is great! Now we’re going to put it on a plate. And now we serve pasta. So, you see how it’s like this? Two eggs that were so runny,

Now they’re all hardened. This is proof of the great result. Two eggs are mixed together, and it’s very thick. It’s a very thick sauce. This is very important. Put all this sauce like this semi-cooked scrambled egg. This is very important.

Sliced chili peppers that had been taken out. The ones that had been soaked in water. The supreme Pepetama is completed. I’ll eat it then! It almost makes your spirit fly! I’ll take it! Perfect. The sauce is entangled. A lot of eggs are all entangled in this 100 grams of pasta.

And you’ve got the cooking water in there. So it’s very thick. This pasta is awesome! It’s pretty thick, so you can add some spiciness. So Tabasco. Mmm! It’s like a snack pasta all at once! Oh, that’s good. I’m so excited when I eat good food. Mmm! Come on! I’ll take it.

Yum! It’s so rich! The microwave version is good, too. I can’t cook it down this much in the microwave version. This is the most accurate way. This is supreme. I’m so confident. Tetsuya is looking for a girlfriend. So, how was the supreme Pepetama? How did you like it?

I’m getting excited! Because this is too good! It’s so rich, so high quality, and so tender, that I’m not ashamed to show it anywhere. I want you to try it this way once. It’s unbelievably delicious. Try it! Tetsuya is looking for a girlfriend. Tetsuya’s Twitter page is linked below. Please DM him.

I don’t know what to say. DM, please. Well, it’s a social experiment.lol

【至高のぺぺたま】
是非お試しください！

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【至高のぺぺたま】（１人前）
1.6mmのパスタ　1人前100g
にんにく　2片
卵　2個
輪切り唐辛子　1本分
バター　8g
オリーブオイル　小さじ2
水　300cc
白だし　25cc（大さじ１と小さじ２）
パセリ　適量
★味変でタバスコ
ーーーーーーーーーーーーーー
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ーーーーーーーーーーーーーーーーーーー
料理のおにいさんリュウジです！
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～～書籍のお知らせ～～

2021年7月21日発売の新刊！
【お手軽食材で料理革命! リュウジのコンビニレストラン】
→　https://www.amazon.co.jp/dp/4299018486

【ワンパンで面倒なし! フライパン飯革命】
→　https://www.amazon.co.jp/dp/4046802138/

【バズレシピ 真夜中の背徳めし】
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★2020年第7回レシピ本大賞　グランプリ受賞作品★
【ひと口で人間をダメにするウマさ! リュウジ式 悪魔のレシピ】
→　https://www.amazon.co.jp/dp/490904423X

☆2019年レシピ本大賞入選☆
【クタクタでも速攻でつくれる! バズレシピ　太らないおかず編】
→　https://www.amazon.co.jp/dp/4594613705

☆2018年レシピ本大賞入選☆
【やみつきバズレシピ】
→　https://www.amazon.co.jp/dp/4594078850
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