Dans la lune

Homemade soy sauce (shoyu) ramen

Homemade soy sauce (shoyu) ramen

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Soup

Servings: 5 persons

Homemade soy sauce (shoyu) ramen

Ingredients

  • 4 boneless chicken thighs - discard excess fat
  • 1L + 1L water
  • green parts of a leek
  • fresh ginger (optional)

    For the topping :
  • 1/2 leek - cut into julienne

Instructions

  • 1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
  • 2. Remove from the heat. Take chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
  • 3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Season with salt and pepper. Cut into slices and set aside.
  • 4. making the soy sauce soup base In a small heat-resistant bowl, add the chopped leek (about 10cm) and garlic (grated). Set aside.
  • 5. In a small cooking pot, add soy sauce, cooking sake, oil, sesame oil, balsamic vinegar, hondashi powder and sugar. Heat over medium heat until almost boiled. Remove from the heat and pour the soy sauce mixture over the leek in a bowl.
  • 6. Add torigara powder and oyster sauce, mix well and set aside.
  • 7. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping with chicken and leek (julienne) over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how you like it.

https://www.atelierlalune.com/2020/03/homemade-soy-sauce-shoyu-ramen/

Katsudon Rice Bowl (Japanese pork cutlet)

Katsudon Rice Bowl (Japanese pork cutlet)

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Cooking, Cooking Recipe, Egg, Everyday cooking, Pork, Rice

Servings: 4 persons

Katsudon Rice Bowl (Japanese pork cutlet)

Ingredients

Instructions

  • 1. Stab the pork with a fork, season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 2. In a frying pan, heat up the cooking oil over medium-high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
  • 3. Slice the cooked tonkatsu into strips. Set aside.
  • 4. Making the dashi soup In a medium sized cooking pot, add water, soy sauce, cooking sake, brown sugar, dashi powder and mirin. Then add onion.
  • 5. Heat it over medium-high heat and bring it to a boil, cook until the onion slices are translucent. Set aside.
  • 6. In a small fry pan, pour a portion of the dashi soup from #5. Place one fried tonkatsu (sliced) in it and heat over medium-high. Pour beaten egg evenly, gently shake the fry pan to cook the egg mixture until desired consistency. Do not over cook. Cook only halfway!
  • 7. Place the tonkatsu and the egg over the steamed rice gently.
  • Serve hot immediately.
https://www.atelierlalune.com/2020/03/katsudon-and-egg-rice-bowl-japanese-pork-cutlet/

Strawberry mille crepe cake

Strawberry mille crepe cake

Cake, Cooking, Cooking Recipe, Cuisine, Fruits, Sweet cooking

Servings: 18cm round cake

Strawberry mille crepe cake

Ingredients

  • 100g plain flour/cake flour ( T45) - sifted
  • 20g wheat starch - (If you don't have any, then increase plain flour to 120g)
  • 2 eggs
  • 10g sugar
  • dash of salt
  • 420ml whole milk
  • 30g unsalted butter
  • dash of food coloring (red) - optional

    For the strawberry puree
  • 80g strawberries - cut into chunks
  • 20g white sugar

    For the filling
  • 80g strawberry - thinly sliced

  • 400ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 70g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. making strawberry puree In a small sauce pan, combine strawberries (80g) and sugar (20g). Bring to a low boil and cook until syrupy. Remove from the heat and let it cool down to room temperature.
  • 2. Once it has cooled, pour the strawberry mixture into a blender and puree until smooth. Set aside.
  • 3. making crepe dough In a bowl whisk together eggs, sugar and salt, using an egg whisk. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 4. Add the sifted flour and wheat starch and mix well until the batter is integrated.
  • 5. Strain the crepe mixture through a fine sieve. Add the strawberry puree and mix. Add also food coloring if you want the dough to have a more red color (optional). Then add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min~1h or even overnight.

  • Cooking the crepes :
  • 6. Set a non-stick frying pan (about 20cm) on medium high heat. Once the pan is hot, brush with oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
  • 7. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. Repeat until you finish all the batter.
  • 8. Once cooled completely, use an about 18cm round plate or a cake bottom as a guide and cut off the crepe in excess.

  • Putting it all together :
  • 9. Whip chilled Whipping Cream (400ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 10. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Place "thinly sliced strawberries" within a few layers, not all the layers.
  • 11. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
  • _NOTE : _ I recommend non-melting powdered sugar if you can get it!
https://www.atelierlalune.com/2020/03/strawberry-mille-crepe-cake/

Hayashi rice with pressure cooker – Hashed beef with rice

Hayashi rice with pressure cooker - Hashed beef with rice

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Hayashi rice with pressure cooker - Hashed beef with rice

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 2 onions - sliced
  • 550g beef (sliced, strips)

  • 4 tbsp plain flour (T45)
  • 15g (1 tbsp) unsalted butter
  • 50ml cooking sake or cook white wine
  • 500ml water

  • 3 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 2 tbsp ketchup
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp kosher salt

Instructions

  • 1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the onion and cook until lightly browned. Add the beef and cook for a few minutes.
  • 2. Add the flour, stirring to combine with the onions. Then add the butter and melt it.
  • 3. Pour the cooking sake and then water. Bring it to a boil.
  • 4. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
  • 5. Remove the lid, add the seasoning (tomato paste, worcestershire sauce, ketchup, soy sauce, sugar and kosher salt ). Using a wooden spoon, mix gently.
  • 6. Serve the steamed rice on the plate and pour the "hayashi sauce" over the rice.
  • 7. Pour some heavy cream and sprinkle some green flakes to decorate if you like.
  • Serve hot!
https://www.atelierlalune.com/2020/02/hayashi-rice-with-pressure-cooker-hashed-beef-with-rice/

Greek yogurt cream gelato with compressor machine

Greek yogurt cream gelato with compressor machine

Chilled Desserts, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Greek yogurt cream gelato with compressor machine

Ingredients

Instructions

  • 1. Microwave milk for 1 min at 600W. Add the sugar, inverted sugar and glucose. Mix well. Let it cool in a water bath. Set aside.
  • 2. In a bowl, add the yogurt and the milk mixture from #1. Mix. Add the heavy cream. Mix well.
  • 3. Set the gelato mixing blade. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 4. Transfer the ice cream to a storage container, and let it freeze until you eat!
https://www.atelierlalune.com/2020/02/greek-yogurt-cream-gelato-with-compressor-machine/

Macaroni Gratin

Macaroni Gratin

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta

Servings: 5 persons

Macaroni Gratin

Ingredients

  • 1 onion - sliced
  • 170g - ham
  • 100g shrimps
  • 200g macaroni or other short pasta

  • 55g unsalted butter
  • 35g plain flour (T45)
  • 1L milk

  • 2 tsp kosher salt
  • 1 1/2 tsp sugar
  • 2 tbsp heavy cream
  • 1 tbsp parmesan cheese

  • Some shredded cheese for the topping

Instructions

  • 1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
  • 2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
  • 3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
  • 4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
  • 5. Finally, add the cooked pasta. Mix well.
  • 6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
  • 7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
  • Serve hot!
https://www.atelierlalune.com/2020/02/macaroni-gratin-2/