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Dans la lune

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

Print this recipe
Serving Size
about 12 to 15 gyoza wrappers
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Gyoza Wrappers w KitchenAid Stand mixer

Ingredients

  • 100g cake flour/plain flour (T45)
  • 1/3 tsp fine salt
  • 1/2 tbsp rice flour (optional)
  • 50ml boiled water

Instructions

  • 1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
  • 2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
  • 3. Remove the bowl of your stand mixer and attach the pasta roller to it.
  • 4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
  • 5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
  • 6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
  • Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.


© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Chicken amakara - sweet and sour with egg sauce

Ingredients

  • 700g boneless, skinless chicken breasts - cut into bite sizes
  • 60g katakuriko/potato starch

Ingredient A

  • 2 tbsp cooking sake or cooking white wine
  • 1 tsp white sugar
  • 1/3 tsp fine salt

For the seasoning sauce

  • 2 1/2 tbsp soy sauce
  • 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
  • 2 to 3 tsp white sugar
  • 2 tsp vinegar (apple cider vinegar)

For the egg sauce

  • 2 egg - hard boiled and chopped
  • 1/4 onion - finely chopped, soaked in water, then drained well
  • 60g mayonnaise
  • 1 garlic - grated
  • 1 tsp white sugar
  • 1/4 tsp fine salt

Instructions

  • 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
  • 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
  • 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
  • 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
  • 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
  • 6. Uncover and cook them until both sides are nicely brown.
  • 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
  • 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
© 2022 Copyright Dans la lune

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

January 23, 2020

Soft White Bread Buns with tofu – bread maker

Soft white bread buns with tofu - bread maker

Print this recipe
Serving Size
6 soft white pan
Prep Time
1 hour
Cook Time
12 minutes
Total Time
1 hour, 12 minutes
Soft white bread buns with tofu - bread maker

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g salt
  • 16g sugar
  • 130g milk
  • 15g margarine
  • 50g tofu firm
  • * You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).
  • 3.5g dry yeast

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a damp cloth. Let it rest for about 15min.
  • 4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
  • 5. Preheat the oven to 180℃ degree. Reduce the heat to 150℃ degree and bake for about 15 min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Print this recipe
Serving Size
5 to 6 people
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour, 40 minutes
Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

  • 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
  • 4 or 5 rice cooker cups water
  • 900g boneless pork loin - cut into about 1 to 1.5cm slices
  • salt and pepper (for seasoning)
  • some flour (for dusting)
  • 2 eggs - mix with 30ml milk
  • some panko / breadcrumbs (as much as needed)
  • 1/2 cabbage - cut into julienne - wash and drain well
  • tonkatsu sauce
  • mayonnaise (optional)

Instructions

  • 1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
  • 2. Season the pork with salt and pepper and dust with flour lightly.
  • 3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
  • 4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
  • 5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
  • 6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
  • Serve hot!
© 2022 Copyright Dans la lune

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

January 12, 2020

Kakiage tempura udon

Kakiage tempura udon

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Kakiage tempura udon

Ingredients

For the kakiage tempura

  • 1 leek (about 240g) - into a julienne
  • 100g small shrimps
  • 1 tbsp katakuriko/potato starch
  • 4 tbsp plain flour/cake flour (T45)

Tempura mix

  • 2 tbsp water
  • 1 tsp apple cider vinegar
  • 1 egg

For the easy udon soup

  • 2L water
  • 3 tbsp soy sauce
  • 4 tbsp mirin
  • 1 1/2 to 2 tbsp sugar
  • 2 tsp salt
  • 2 tbsp dashi powder
  • Udon noodles for 5 people

Instructions

  • 1. Making the kakiage In a large bowl, add leeks and shrimps. Mix. Then add katakuriko/potato starch and flour. Coat vegetables well with flour.
  • 2. For tempura batter, add beaten egg in a medium bowl, then add ice water (2 tbsp) and vinegar (1tsp). Mix them. Pour the batter on the vegetables from #1 and mix lightly.
  • 3. Prepare a large plate lined with paper towels (it will help absorb excess oil).
  • 4. Add oil to a large saucepan to reach a depth of 5 cm. Heat up to 165~170°C at medium-high heat. Gently place a few battered vegetables in. While the batter fries, use your chopsticks to maintain the veggies shape until it has hardenned (other wise they might spread away from each other). Fry kakiage until they are golden brown. Drain excess oil on the paper towel plate. Set aside.
  • 5. Prepare the udon soup In a big cooking pot add 2L water, add soy sauce, mirin, sugar, salt and dashi powder. Bring it to a boil. That's your soup.
  • 6. Bring another large pot of water to boil for udon cooking. Once the soup and the kakiage are ready, cook udon noodles in the water. For the time to boil udon, follow the package instructions. Heat up the noodle soup at the same time.
  • 7. Serve udon and soup in bowls and top with kakiage!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Vegetables

March 25, 2019

Chicken Balls for snacks

Chicken Balls for snacks

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Chicken Balls for snacks

Ingredients

  • 500g chicken breast - boneless
  • 500g chicken thigh (or stick to chicken breast, marginally healthier) - boneless

For the seasoning

  • 4 to 5 garlic cloves - finely chopped
  • 1 carrot - finely chopped
  • 1 to 2 onion - finely chopped
  • 2 tbsp chicken bouillon powder
  • 2 tsp paprika powder (no chili)
  • 80g mayonnaise
  • 10g mustard
  • 1 tsp soy sauce
  • 2 tsp garlic powder
  • 55g potato starch / katakuriko

Instructions

  • 1. Fill a cooking pot with water. Place the chicken in it. Once it has boiled, simmer for about 15 to 20min or until chicken is cooked.
  • 2. Remove the chicken from the hot water and drain. Cut into bite size bits. Put the chicken into your food processor and process until it becomes crumbs.
  • 3. Transfer chicken into a big bowl. Add all seasoning ingredients and mix to combine evenly.
  • 4. Shape the chicken mixture into small balls and place in hot oil. Cook all sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
  • 5. Serve with a mix of mayonnaise and soy sauce. Or any other sauce you like!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking

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