Name: Praliné Mochi プラリネ餅
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 50g hazelnuts; 25g white chocolate; a bit of coconut oil; 40g praliné chocolate for cooking (or milk chocolate); 20g crepe dentelle - crush to small pieces; 2 tsp sugar and maybe a dash of fine salt if you like; 1 tbsp heavy cream; For the mochi :; 60g glutinous rice flour; 120ml water; 25g sugar; a dash of salt

June 3, 2021

Praliné Mochi プラリネ餅

Serving Size

15 mochi (2cm diameter silicone mold)

Prep Time

30 minutes

Cook Time

40 minutes

Wait Time

2 hours

Total Time

1 hour, 10 minutes

Ingredients

50g hazelnuts
25g white chocolate
a bit of coconut oil
40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
120ml water
25g sugar
a dash of salt

Instructions

1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6. When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)

March 27, 2020

Homemade Shio Ramen

Persons

Prep Time

1 hour

Cook Time

15 minutes

Total Time

1 hour, 15 minutes

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm) or roughly chopped
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

March 21, 2018

Takikomi gohan – Mixed rice with mushrooms

Takikomi gohan – Mixed rice with Cep, Girolle, brown mushroom

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Takikomi gohan – Mixed rice with Cep, Girolle, brown mushroom

Ingredients

3 rice cooker cups of rice – 450g (uncooked Japanese rice short grain)
510ml = soup from the mushrooms + water + 3 tbsp tsuyu 3 x concentrated
1/2 tsp kosher salt
15g unsalted butter
360g mushrooms (cep, girolle, brow mushroom etc...) - your choice
3 garlic cloves - sliced
dash of salt to taste to your taste

Instructions

1. Wash the rice well and drain. Transfer the rice in the rice cooker bowl. Set aside.
2. In a frying-pan, heat the butter and fry garlic until fragrant. Add mushrooms and cook until wilted. Let cool to room temperature.
3. Transfer the cooked mushrooms from #2 into the rice cooker bowl. (Put over the rice.) Keep the soup from the mushrooms.
4. In a bowl, add the soup (from step3), add 3 tbsp tsuyu, then add water until it reached 510ml. Pour it over the rice and add 1/2 tsp kosher salt. Mix gently.
5. Press to start. Once it is done, let the rice set in for about 10 mins.
6. Serve hot!