Make with I-Wrap! Carbonara Udon in the microwave
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This time it can be done in the microwave
Carbonara Udon ✨
Don't you really want to eat carbonara?
Perfect for one meal!
Finish in the microwave! There's no washing dishes (just plates and chopsticks 🥰) Do it!!!
Ingredients (for 1 person)
1 frozen udon
Milk 30cc
White soup tablespoon 1
Bacon half cut 4 slices
★ 10 g butter
★ Grated cheese tablespoon 2
★ 1 egg (whole egg)
Topping
1 egg yolk
chopped green onion
Black pepper to taste
How to make
* Preparation
Cut the bacon
1. Put frozen udon noodles, milk, white soup stock, and bacon in an I-wrap / plastic bag, place on a flat heat-resistant plate, and heat in a microwave oven at 600w for 4 minutes.
⚠️ steam, don't tie the mouth of the bag in case it explodes
2. When heating is over, add ★ while it is warm and close the mouth of the bag and mix well!
⚠️ hot, so use mittens or dishcloths!
3. Heat again
Microwave oven 600W 40 seconds
⚠️ the mouth of the bag.
* Look inside the bag after heating and reheat if the sauce seems to be loose
Heat while watching the situation in about 10 seconds without heating at once
4. When the sauce becomes the desired hardness
Transfer to a plate and complete with toppings ♡
✨ Recommended Topping ✨
Seaweed
Kimchi
Spinach
And so on!
If you have any delicious toppings, please let me know in the comments or DM ~ ♡
Things you have at home and in the microwave.
I'm not happy to be able to make carbonara!?
If there is demand, we will also update the pasta version 🥰
Fast! Good! Easy!
You can do it with eye wrap!
I can make it quickly, so try it 🥰
It's really easy and there's less washing, so please do it!
⚠️ The heating time of the microwave oven varies slightly depending on the model, so please proceed with cooking while watching the situation
⚠️ heat, steam may come out and explode, so be sure to microwave the bag without tying it!
I cook in a heat-resistant bowl, but it's okay if it's a microwave-safe container.
* Even if there is no I-wrap, you can make it in the same way with a fluffy wrap in a heat-resistant container!
Please try making it ~ 💡 ~
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I'm Miri, and I'm the mother of 💁♀️
In this account, I will use a heat-resistant plastic bag called I-wrap to send out recipes that are perfect for busy people and those who hate troublesome things "less washing" and "can be done in a short time" ◯ 👍🏻 '-
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https://www.instagram.com/miri5mam_mogu /
If you see someone who made this recipe as a reference
Please tag @ miri5mam _ mogu 🥺🥺🥺
I will rush at once with great joy 🥺❤️🔥
I Wrap# irupureshipii-wrap cookingRecipe for short time# polybag # recipePlastic Bag Cooking# microwave _ cooking# makeThe saving# carbonara
同じ「アイラップ×レンジ」の作り方でも、カルボナーラ系は“卵が固まる問題”が起きやすいので、私が作っていて安定したポイントを補足します。冷凍うどんレシピとしても失敗しにくくなるので、ぜひ参考にしてみてください。 まず大事なのは、レンジ加熱は「一気に仕上げない」こと。うどんを温めたあとに卵（全卵）と粉チーズ、バターを入れたら、再加熱は40秒で様子見→足りなければ10秒ずつ追加、が安心です。卵が一部でもモロモロしそうなら、袋の上から“よく揉む・よく混ぜる”を挟むと、とろみが戻りやすいです。あと、牛乳は冷たいままだと温度差で固まりやすいので、うどんを温めた直後の熱で一度しっかりなじませてから卵を入れると成功率が上がりました。 「アイラップ うどん レンジ」で検索する人が気にしがちなのが安全面。袋の口は絶対に結ばず、必ず耐熱皿（底が平らなもの）に置くのが基本です。加熱後は袋がかなり熱いので、ミトンか布巾で持つのが安心。混ぜるときも蒸気が抜けるよう、口を完全密閉しないで“軽く押さえる”くらいにしています。 味変もおすすめです。よく聞かれるのが「食べるラー油 カルボナーラ」アレンジ。仕上げに食べるラー油を小さじ1〜2かけるだけで、コク＋辛み＋香ばしさが一気に増えて中毒系になります。ブラックペッパー多めにするとさらにそれっぽい。逆に子ども向けなら、食べるラー油はなしで海苔やコーン、ほうれん草を足すと食べやすいです。 冷凍うどんの種類でも仕上がりが変わります。太め・コシ強めタイプはソースが絡みにくいので、粉チーズを気持ち増やすか、加熱後に30秒置いてから混ぜると馴染みやすいです。反対に、柔らかめタイプはとろみが付きやすいので再加熱しすぎ注意。 最後に、もしアイラップが手元にないときは、耐熱ボウル＋ふんわりラップでもほぼ同じ流れで作れます（密閉しないのがコツ）。レンジだけで「カルボナーラうどん レンジ 簡単」を叶えたい日に、ぜひこの調整を試してみてください。
