Name: Char siu donburi Rice bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
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

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).

June 10, 2020

Tonjiru/Butajiru 豚汁

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

250g pork belly - thinly sliced
1 tbsp sesame oil
1 carrot - cut into small cubes
1 onion - cut into small cubes
1 sweet potato - cut into small cubes
8 shiitake or brown mushrooms - sliced
1 Jerusalem artichoke or 1/2 gobo - thinly sliced (optional)
800ml water
1 tbsp hondashi powder
60g white miso paste

Instructions

1. In a frying pan, heat over medium high and cook the pork until nicely browned and crispy. Set it aside.
2. In a big cooking pot, heat 1 tbsp sesame oil and cook vegetable (cut) for a few minutes. Then add the cooked pork from #1 and shiitake (or mushrooms) and cook for another few minutes.
3. Add water and cook over medium high heat. Add dashi powder and miso. Bring it to a boil. Serve hot!

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.

March 22, 2020

Homemade Egg Ramen w Philips Pasta Maker

Serving Size

3 to 6 people

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Homemade Egg Ramen w Philips Pasta Maker

Ingredients

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

300g bread flour (T65)
250g all-purpose flour (T55)
40g katakuriko/potato starch
10g gluten flour
216ml = 1 egg + water
4g fine salt
4g baking soda for cooking

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

250g bread flour (T65)
210g all-purpose flour (T55)
32g katakuriko/potato starch https://amzn.to/2MWnY1a
8g gluten flour
180ml = 1 egg + water
3.5g fine salt
3.5g baking soda for cooking

Ingredients for 400g (for 3 to 4 people)

200g bread flour (T65)
165g all-purpose flour (T55)
28g katakuriko/potato starch https://amzn.to/2MWnY1a
7g gluten flour
144ml = 1 egg + water
2.5g fine salt
2.5g baking soda for cooking

Instructions

1. Mix the dry ingredients (bread flour, all purpose flour, katakuriko/potato starch, 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 baking soda and fine salt, then add the 216ml water mix (1 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. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen 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 ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

March 22, 2020

Homemade Ramen w Philips Pasta Maker

Serving Size

3 to 6 persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

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

560g all purpose flour (T55)
30g katakuriko/potato starch
10g gluten flour
4g baking soda for cooking
4g fine salt
216ml water

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

470g all purpose flour (T55)
22g katakuriko/potato starch https://amzn.to/3aF1pGO
8g gluten flour https://amzn.to/3jg3cG7
3.5g baking soda for cooking
3.5g fine salt
180ml water

Ingredients for 400g (for 3 to 4 people)

370g all purpose flour (T55)
23g katakuriko/potato starch https://amzn.to/3aF1pGO
7g gluten flour https://amzn.to/3jg3cG7
2.5g baking soda for cooking
2.5g fine salt
144ml water

Instructions

1. Mix the dry ingredients (all purpose flour, katakuriko/potato starch, 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 baking soda and fine salt, then add the 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. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen 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 ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

March 22, 2020

Japanese Teriyaki Chicken

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

5 skinless boneless chicken thighs - cut the excess fatty skin
70ml soy sauce
70ml mirin
70ml white cook wine or cooking sake
3 1/2 tbsp white sugar
1/4 tsp hondashi powder

Instructions

1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
3. Flip the chicken and cook for 3~4 min or until nicely brown.
4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
5. Slice the chicken into bite-size pieces.
6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!