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Dans la lune

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Shio Ramen V2 - Salt Flavored

Ingredients

For the soup stock :

  • 700g (approx) Chicken breast or Thighs - boneless
  • 1/2 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp cooking sake or cooking white wine
  • 2L water (approx)

For the soup base :

  • 50 to 80g green parts of a leek - chopped
  • 1 tbsp sesame oil
  • 60ml vegetable oil
  • 5g katsuo/dried bonito flakes
  • 5g garlic cloves - grated
  • 3 tbsp kosher salt
  • 1 tsp kobucha/kelp powder
  • 2 tsp chinese chicken bouillon powder
  • 150ml boiled water
  • Ramen noodles for 5 people
  • 1 tbsp sesame oil

Instructions

  • 1. Make the soup stock In a big cooking pot, add about 2L water and bring it to a boil. Once it boils add the chicken.
  • 2. Bring it to a boil again, then remove from the heat. Cover and leave it for 1 to 2 hours.
  • 3. Meanwhile make the soup base
  • In a heat-safe bowl, add katsuo flake, garlic and kosher salt and set it aside. In a small cooking pot, add leek, sesame oil and vegetable oil. Bring it to a boil and once it is boiling, simmer for 3 minutes.
  • 4. Then immediately pour this oil mixture into a bowl. Mix well.
  • 5. Add kobucha, chicken powder and boiled water. Mix well : the salt should melt completely. Set aside. You can leave it until the chicken is ready.
  • 6. Using a cooking sieve, strain the soup base into another bowl. Press or squeeze well against the sieve.
  • 7. Transfer the sieve residual into another bowl and blend it with your hand blender until it is smooth like a paste.
  • 8. Remove the chicken from the water and cut it in slices. Set it aside. With the soup stock, strain once and add more water to reach a total of about 2.5L (it's about 500ml per person) then bring it to a boil.
  • 9. Prepare the noodles Cook your ramen according to the package instructions. Place 2 to 3 tbsp (or more) soup base into your serving ramen bowl, add the boiled soup stock, then place the cooked ramen into the soup.
  • 10. Top your ramen with chicken, leek, egg etc.....Sprinkle sesame, and enjoy :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

October 17, 2020

Canned Sardines Spaghetti – Recipe for 1

Canned Sardines Spaghetti - Recipe for 1

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Persons
1
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Canned Sardines Spaghetti - Recipe for 1

Ingredients

  • canned sardines in olive oil (half can or 60~70g)
  • 1 garlic clove - grated
  • 1 tbsp olive oil
  • 1 dried chili
  • 50 to 60g mozzarella cheese - cut into small pieces
  • 100g spaghetti
  • For the garnish :
  • Leek (cut into julienne) or basil leaf

Instructions

  • 1. Transfer sardines into a bowl (also add the oil from the can) and mash them with a fork. Add grated garlic and mix. Set aside.
  • 2. Cook your spaghetti, according to the package instructions, adding 1 tsp salt. Keep about 1 cup of the boiled water for later.
  • 3. In a frying-pan, heat 1 tbsp olive oil, then place dried chili and sardines mixture. Cook lightly then remove once from the heat.
  • 4. Add the cooked spaghetti and turn the heat back on. Sprinkle a dash of salt, the cup of hot water from the boiling pot in #2 and mozzarella cheese. Mix while you heat it all up again lightly.
  • 5. Serve with a basil leaf or julienned leek on top!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Pasta, Seafood

August 16, 2020

Char siu donburi Rice bowl

Char siu donburi Rice bowl

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Char siu donburi Rice bowl

Ingredients

  • 500g char siu pork - Cut into slices
  • 1 leek - finely julienned
  • 5 eggs

For the sauce :

  • 5 tbsp soy sauce
  • 4 tbsp mirin
  • 3 1/2 tbsp white sugar
  • 3 tbsp cooking sake or cooking white wine
  • Mayonnaise
  • White sesame

Instructions

  • 1. making the sauce
  • In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
  • 2. making boiled egg
  • In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
  • 3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
  • 4. _ assemble rice bowl_
  • Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pork, Rice

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Milky Tonkosu Udon with Soy Milk

Ingredients

  • 2 tbsp sesame oil
  • 2 garlic cloves - finely chopped
  • 20g fresh ginger - thinly julienne
  • 1L water
  • 1L soy milk
  • 500g Pork shoulder (or pork belly) - thinly sliced
  • 2 tbsp white sesame

For the seasoning :

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 3 tbsp chicken bouillon powder or weipa
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tsp kosher salt
  • 1 tbsp sriracha
  • Udon noodles for 5 people

Instructions

  • 1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
  • 2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
  • 3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
  • Enjoy!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

August 1, 2020

Fresh pasta with Philips Pasta Maker

Fresh pasta with Philips Pasta Maker

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Fresh pasta with Philips Pasta Maker

Ingredients

Ingredients for 600g flour (for 5 to 6 people)

  • 400g fine semolina flour
  • 190g bread flour (T65)
  • 10g gluten flour
  • 216ml = 2 eggs + water
  • 3g fine salt

Ingredients for 500g flour (for 4 to 5 people)

  • 330g fine semolina flour https://amzn.to/30fHOsF
  • 162g bread flour (T65)
  • 8g gluten flour https://amzn.to/3fj6d4N
  • 180ml = 2 eggs + water
  • 2.5g fine salt

Ingredients for 400g (for 3 to 4 people)

  • 270g fine semolina flour https://amzn.to/30fHOsF
  • 123g bread flour (T65)
  • 7g gluten flour https://amzn.to/3fj6d4N
  • 144ml = 2 eggs + water (or 1 egg + water)
  • 2g fine salt
  • katakuriko/potato starch to dust the pasta

Instructions

  • 1. Mix the dry ingredients (semolina, bread flour, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
  • 2. In a small cup, add the 216ml water mix (2 egg + water), mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
  • 3. Slowly pour the water mix through the opening in the lid.
  • 4. Pasta dough will begin to form and noodle will come out within a few minutes. Cut the first noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
  • 5. The noodles will be extruded. Cut the pasta every 35cm (your choice).
  • 6. Toss the pasta with a little bit of katakuriko/potato starch to prevent sticking.
  • 7. Continue until the machine stops.
  • Enjoy your original pasta :)
© 2021 Copyright Dans la lune

6 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta

May 6, 2020

Japanese dry curry

Japanese dry curry

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Japanese dry curry

Ingredients

  • 3 garlic cloves - finely chopped
  • 650g ground beef
  • 1 onion - finely chopped
  • 1 red onion - finely chopped
  • 1 carrot - finely chopped
  • 1 green bell pepper - roughtly chopped

For the seasoning :

  • 2 tbsp vegetable oil
  • 3 tbsp cooking sake or cooking white wine
  • 1 1/2 tbsp soy sauce
  • 2 tbsp worcestershire sauce
  • 2 tbsp honey
  • 1 tbsp ketchup
  • 40g tomato paste
  • 1 1/2 tsp kosher salt
  • 3 tbsp curry powder
  • 1/2 tbsp paprika powder
  • 1 tsp mustard
  • 1 tsp sugar
  • 3 to 5 hard boiled egg for topping

Instructions

  • 1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
  • 2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
  • 3. Add mustard and sugar. Stir well.
  • 4. Serve with hot steamed rice, top with an egg over the rice.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Vegetables

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  • Karen Thank you for your reply. I tried the recipe but k
  • Karen Thank you for your reply. I tried the recipe but k
  • Dans la lune How much flour do they let you put as maximum? if
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