Steps

1. Wash the mizuna and cut off any old parts.
   🕒 03:54
2. Squeeze out excess water from the mizuna and cut it into 3-4cm wide pieces.
   🕒 04:48
3. Place the cut mizuna in a bowl, add Yuzu Kosho 1/2 tsp, Ajishio 4-5 shakes, olive oil 2 tsp, and vinegar 1/2 tbsp, then mix well. [Tip!] Yuzu Kosho pairs well with olive oil, bringing out its fresh, citrusy aroma. Make sure to mix thoroughly to prevent the Yuzu Kosho from clumping.
   🕒 10:07
4. Break 1.5mm pasta 100g in half. [Tip!] To prevent the pasta from sticking together when placing it in the container, it's good to cross them in an 'X' shape.
   🕒 06:32
5. In a heatproof container, add the broken pasta 100g, water 280ml, consomme 1 tsp, salt 2 pinches, garlic powder 5 shakes, and torn bacon 40g.
   🕒 07:52
6. Heat in a 600W microwave for 10 minutes without plastic wrap. (For 500W, about 12 minutes) [Tip!] Not covering it allows moisture to evaporate, preventing it from becoming soggy.
   🕒 09:19
7. While heating, beat egg 1 in a separate container, add pizza cheese 30-35g, and mix. [Tip!] Bringing the egg to room temperature beforehand helps prevent the pasta from cooling down too much.
   🕒 12:30
8. After the pasta has finished heating, add butter 10g and mix until melted. [Tip!] To prevent the egg from solidifying, mix in the butter first to slightly lower the pasta's temperature before adding the egg.
   🕒 16:14
9. Once the butter has melted, add the beaten egg and cheese mixture and quickly stir with a small spoon or similar utensil. [Tip!] The residual heat after cooking will semi-cook the cheese and egg, resulting in a creamy carbonara. Start this process immediately after microwaving.
   🕒 16:40
10. Finally, grind and sprinkle black pepper to taste.
    🕒 17:45
11. If desired, add Majisco to enjoy a change in flavor.
    🕒 19:33