Main Dish

Mentai Karubo Toast

Inspired by "Spaghetti Carbonara", this Japanese creation from Nagoya prefecture uses Toast instead of Pasta. Crispy Toast complements the signature creamy flavour of Egg, Cheese, Pork, and Pepper. Our version adds Mushroom & Mentai Cod Roe Paste for extra Umami!

Cooking Time
10 mins.
Cooking Skills
Intermediate
Product
Mentai Paste (100g)
Serves:
4 Servings

Adjust quantity to your preference
Ingredients:
[Toast]
Bread 4 Slices (thick)
Butter 4 Tsp
.
[Karubo Sauce]
Butter 1 Tbsp
Gouda Cheese, shredded 200 g
Egg 2
Bacon 4 Slices
Black Pepper 1/8 Tsp
White Wine 1 Tbsp
Shimeji Mushroom 100 g
Cream 80 ml
Onion 1/2
Bell Pepper 1/4 (optional)
"Mentai Paste" 4 Tbsp
Toppings:
Cooking instruction:

1. Melt Butter in a pan, and sautée sliced Bacon, Onion, and Shimeji Mushroom on medium heat. 

 

2. Add White Wine and cook for about a minute. 

 

3. Mix Cream and Eggs in a bowl, and slowly add to sautéed vegetables. 

 

4. Add shredded Gouda Cheese. Stir & simmer until sauce is thickened. 

 

5. Remove the pan from heat, add "Mentai Paste", and stir. 

 

6. Toast the Bread and spread 1 Tsp Butter on each piece. 

 

7. Plate the Toast and pour over the Sauce. 

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Mentai Mashed Potato

Mentai Onigirazu