• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

February 6, 2021

Salmon Donburi Rice Bowl

Salmon Donburi Rice Bowl

Print this recipe
Persons
2
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Salmon Donburi Rice Bowl

Ingredients

  • 200g salmon tartare
  • 1/2 onion - thinly sliced
  • 2 tbsp mayonnaise
  • a dash of salt and sugar
  • 2 eggs
  • some chopped scallion

For the sauce (but you can also use off-the-shelf tsuyu)

  • 2 tbsp soy sauce
  • 1 to 2 tsp sugar
  • some sesame oil

Instructions

  • 1. In a cooking pot, bring the water to a boil and cook eggs for 6 minutes. Soak in cold water for 5 to 10 minutes and remove the shell. (Set it aside)
  • 2. In a small cooking bowl, add sliced onion and soak in water for a few minutes. Drain well and add mayonnasie, salt and sugar, mix well. Set aside.
  • 3. In a small cup, add all the sauce ingredients and mix. Microwave 20 sec, set aside.
  • 4. Serve the steamed rice in the first serving bowl, place the onion and salmon tartare (100g). Roast with a cooking torch if you like. Top with egg and pour the sauce! Sprinkle chopped scallion.

Notes

If you have TSUYU, then you can use as the sauce without making your own sauce. I usually use Triple-concentrated one.

© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Salad, Seafood

February 6, 2021

Genmai Baguette with Roasted Rice

Genmai Baguette with Roasted Rice

Print this recipe
Serving Size
2 medium size baguettes
Prep Time
1 hour
Cook Time
15 minutes
Wait Time
1 hour, 30 minutes
Total Time
1 hour, 15 minutes
Genmai Baguette with Roasted Rice

Ingredients

For the 'genmai' :

  • 50g white or brown short grain rice
  • 2 tbsp water

For the baguette :

  • 200ml water
  • 250g bread flour (T65)
  • 5g fine salt
  • 2g malt powder (optional)
  • 2g dry yeast (i use saf)

Instructions

  • 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
  • 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
  • 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
  • 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
  • 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
  • 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 8. Pre-heat the oven to 240℃ degree.
  • 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
  • 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
  • 11. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

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

January 22, 2021

Blue Butterfly Flower Pea Tea Latte

Blue Butterfly Flower Pea Tea Latte

Print this recipe
Persons
1
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Blue Butterfly Flower Pea Tea Latte

Ingredients

  • 250ml milk
  • 2 to 3g butterfly pea tea
  • 35ml boiling water
  • 1/2 tbsp sugar or more
  • steamed milk or whipped cream as topping

Instructions

  • 1. In a heat-safe cup, add 2 to 3g butterfly pea flower tea, pour the boiled water and let it rest.
  • 2. In a cooking pot, add milk and sugar, mix gently. Cook until almost boiling.
  • 3. Transfer into your serving cup (heat-safe) and pour the tea extract into the milk using a sieve.
  • 4. Add some steamed milk or whipped cream to serve.
  • Enjoy tea time at home!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Candies, Chilled Desserts, Cooking, Cooking Recipe, Fast & Yummy, Health, Soup, Sweet cooking

December 12, 2020

Chocolate Mochi

Chocolate Mochi

Print this recipe
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Chocolate Mochi

Ingredients

  • 100g glutinous rice flour
  • 70g white sugar
  • 120ml water
  • 100ml milk
  • 60g chocolate (i use milk chocolate) - cut into small pieces
  • cocoa powder (unsweetened)

Instructions

  • 1. Spread some cocoa powder onto a plate and set it aside.
  • 2. In a bowl, add glutinous rice flour, sugar and mix well.
  • 3. Add milk and water, then mix well. Transfer to a cooking pot.
  • 4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
  • 5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
  • 6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
  • 7. Cover with saran wrap and chill in the fridge before eating.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Fast & Yummy, Mochi, Sweet cooking

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Shio Ramen V2 - Salt Flavored

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 :)
© 2021 Copyright Dans la lune

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

December 12, 2020

Homemade Olive Oil Sardines オイルサーディン

Homemade olive oil sardines

Print this recipe
Persons
2
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Homemade olive oil sardines

Ingredients

  • 10 sardines in filets - cleaned, scaled
  • 500ml water
  • 5g fine salt
  • olive oil - enough to cover the sardines

Ingredient A

  • 1 dried red chili or more
  • 1 to 2 bay leaves
  • 1 to 3 garlic cloves (or more!) - thinly sliced
  • 1 tsp soy sauce
  • some oregano flakes

Instructions

  • 1. Prepare the sardines, Remove if any bones left and cut in half. Remove skin if you prefer.
  • 2. Add 500ml water and add 5g fine salt (1%). Mix. Add the sardines in the salted water and soak for 1 hour.
  • 3. Wipe the sardines with a kitchen towel and place in the frying-pan. Pour some olive oil to cover the sardines. Then add all the ingredient A.
  • 4. Cook over medium-high heat and bring it to a boil. Once it is boiling, reduce the heat to low and simmer for about 40 minutes.
  • 5. Sprinkle salt to your taste. Remove from the heat.
  • 6. Serve hot or cold :)

Notes

You may keep it a few days in the fridge.

© 2021 Copyright Dans la lune

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

  • 1
  • 2
  • 3
  • …
  • 18
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chinese knot Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Salmon Roll – Maki Sushi February 23, 2021
  • Strawberry Butter February 23, 2021
  • Salmon Donburi Rice Bowl February 6, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Langues de Chat Biscuits February 19, 2019
  • Japanese fluffy white bread loaf – Shokupan February 15, 2020
  • Karen Thank you for your reply. I tried the recipe but k
  • Karen Thank you for your reply. I tried the recipe but k
  • Dans la lune How much flour do they let you put as maximum? if
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2021 DANS LA LUNE - Template by Bloom