Name: Shio Ramen V2 - Salt Flavored
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5 people
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

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

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 :)

October 17, 2020

Canned Sardines Spaghetti – Recipe for 1

Canned Sardines Spaghetti - Recipe for 1

Persons

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!

August 16, 2020

Char siu donburi Rice bowl

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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).

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

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!

August 1, 2020

Fresh pasta with Philips Pasta Maker

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

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 :)

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

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.