00:00This is one of the most important ingredients that I use for udon carbonara.
00:03We use udon noodle because it's udon carbonara,
00:06but I use a specific noodle.
00:08It's called sanuki-style udon noodle.
00:10Sanuki is a region in Japan known for making really thick and chewy noodle.
00:15This is our carbonara sauce, and I have one secret ingredient.
00:18It's a kombu tea powder.
00:20Kombu tea is a savory tea we drink in Japan.
00:23It's a powdered kombu, which is powdered seaweed,
00:26and this really gives richness and flavor umami.
00:30And it's ready, and then we're going to garnish.
00:32So this is a special egg we get from California.
00:34It's called jidori egg.
00:35They raise the hand the same way as we do in Japan.
00:38So rich and like deep flavor to it.
00:41So we use this in the sauce and also as a garnish.
00:45Mmm, so good.
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