1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
1. Add flour, salt, butter, sugar in the pan of your bread machine. In a heat-safe bowl add the milk and microwave for 15 to 20 sec at 600w to reach about 40℃, then add the melon liqueur (or melon syrup), mix. Pour in the pan. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2.Meanwhile make the cookie dough In a bowl, add unsalted butter and mix with a silicone spatula until it becomes smooth (if the butter is hard or just out from the fridge, then microwave it for 10~15 sec at 600w).
3. Add sugar and mix well until they blend well together.
4. Add Melon liqueur or syrup and mix well.
5. Add almond flour and mix. Finally sift the flour (45g) into the mixture, using a cooking sieve. Mix well until all the flour is thoroughly mixed. Be careful not to overmix the dough. Divide into 6 pieces. Cover with saran wrap and let sit in the fridge.
6. When the dough cycle is complete, remove from the machine and place on a floured surface. At the same time, take the cookie dough out of the fridge and to room temperature.
7. Punch the dough down and divide it in equal 6 pieces. Shape each piece into a round ball and cover it with a cloth. Let it rest for 15min.
8. Let's put it together... Re-shape each bread dough piece into a round ball. Place one piece of cookie dough on a saran wrap and cover with another wrap to press it with your hand. The cookie dough should end up a bit bigger than the bread balls.
9. Place the bread ball on the cookie dough and gently cover the bread ball with the cookie dough, using your hand.
10. Coat the cookie dough with sugar and place onto the baking sheet, seam side down. Repeat for the other 5 balls.
11. Gently draw crossed lines pattern on the cookie dough (3x3 or 4x4) using a dough scraper or a knife.
12. Cover and let the bread rise in a warm place until the dough has gone x1.5 in volume, about 50 to 60 minutes.
13. Pre-heat the oven to 190℃ and reduce the heat to 170℃ to bake for 13 to 15 minutes. Transfer to a wire rack.
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 :)
In a bowl add flour, salt and mix well. Add the water then knead with your hand gently. Once the dough starts to be like crumbles, add vegetable oil. Knead until the dough comes together in a ball.
2. Transfer to a working surface, and knead by hand for 3 minutes. Then cover with saran wrap and let sit for 1 hour.
3. _Making the aspic (in advance, maybe a day before?)
In a small heat-safe cup, add gelatin and water. Mix. Set it aside.
4. In a cooking pot add water, green parts of a leek, ginger and bring it to a boil. Once it boils, add chinese chicken bouillon powder, oyster sauce and mix. Remove from the heat. Strain the soup into a heat-safe plate and let it cool a little to 55~60℃.
5. Add the soaked gelatin and dissolve it completely. Let it to cool to room temperature, and then chill in the fridge until firm.
6.Making the filling
In your food processor, add pork belly and process until minced. Add the ground pork and process until combined well.
7. Add cooking sake, water, sesame oil, fresh ginger, green long onion, lard, a dash of salt and sugar. Pulse until the pork turns into a paste. Transfer the meat mixture into a bowl. Cover it and keep it in the fridge if your aspic is not ready.
8. Take out the aspic from the fridge and transfer it to the food processor. Pulse for a few seconds. Add the diced aspic to the pork mixture. Mix well. Cover and chill for now.
9.Making the wrap
Take some of the dough and feed 1 to 2 times in position 1 of the Kitchenaid Pasta Roller. Change to position 2 or 3 and feed 1 to 2 times. Change to position 5 or 6 and feed 1 or 2 times. Finally change to position 8 (thinnest) and feed 1 or 2 times.
10. Cut the dough with a ring (I used a 9cm diameter one). Transfer to a lightly floured plate (Keep the excess dough to make more wrappers at the end). 1 wrapper is about 8 to 9g, so if you don't use the pasta roller, take about 9g of dough & roll it directly into a disc shape with a rolling pin.
11. Place some filling in the middle of a wrapper. Pleats the wrapper's edge with as many folds as you can :) (Pulling the edges make them thinner).
12. Prepare the steamer: place a cloth or a parchment paper with holes. Place the dumplings. Steam for about 8 minutes.
13. Meanwhile make the dipping sauce. In a small cup, add 2 tsp soy sauce and 3 tsp rice or apple cider vinegar. Mix. Place some fresh ginger, it's nice.