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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Maitake Carbonara


Main

2 tbsp olive oil
100g streaky bacon, finely sliced
1 packet maitake mushroom

Sauce

4 egg yolks (preferably pasteurized)
2 eggs (preferably pasteurized)
150mg cream
50g parmesan cheese, grated
salt and pepper to taste

  1. To cook pasta
    Bring a large saucepan of water to boil and cook pasta according to packet instructions.
  2. To prepare sauce
    In a mixing bowl, beat together the yolks, whole eggs, cream and cheese. Season to taste with salt and pepper.
  3. Heat oil in a large frying pan and fry bacon for 1-2 minutes or until golden and crisp. Add maitake and garlic, and cook for a further 1 minute.
  4. Once the pasta is cooked, drain immediately and tip into the hot frying pan. Turn off the heat and stir in the egg sauce until the eggs are lightly cooked. Serve immediately. (If the heat of the pasta doesn’t quite cook the egg sauce, turn on the heat and cook briefly, stirring. If you are using pasteurised egg, you can skip this step.)

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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