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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

January 1, 2021

Brioche with a bread machine

Brioche with a bread machine

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Serving Size
8 to 10 brioches
Prep Time
1 hour, 15 minutes
Cook Time
30 minutes
Total Time
1 hour, 45 minutes
Brioche with a bread machine

Ingredients

  • 200g bread flour (or 195g T65 + 5g gluten flour)
  • 25g white sugar
  • 4g salt
  • 45 to 50g unsalted butter
  • 4g dry yeast
  • 1 egg + enough whole milk to make a total of 150g
  • 3g whole milk powder
  • 50 to 60g pearl sugar

Instructions

  • 1. Add milk, egg, bread flour, (gluten flour), sugar, salt, and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
  • 2. After 5 min, add butter and add yeast in the yeast compartment.
  • 3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
  • 4. Punch the dough down while sprinkling pearl sugar and knead together gently. Then divide it in 8 to 10 pieces and lightly shape the dough into balls. Cover them with a dry cloth. Let rest for about 15min bench time.
  • 5. Re-shape each piece into a round ball. Arrange them on a lined baking tray or in a cupcake or muffin mold (as you prefer). Cover with a damp cloth and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 6. Bake in a preheated 180℃ oven for 10 to 12 min. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Sweet cooking

December 12, 2020

Chocolate Mochi

Chocolate Mochi

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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

Homemade Olive Oil Sardines オイルサーディン

Homemade olive oil sardines

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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

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

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Serving Size
1 jar
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Salmon Flakes

Ingredients

  • 500g salmon fillets - rinse with cold water and cut into about 2cm slices
  • a dash of salt
  • 50ml cooking sake or white wine
  • 50ml water

For the seasoning :

  • 3 tbsp mirin
  • 1/2 tsp or more kosher salt
  • 1/4 tsp sugar
  • 1/2 tsp soy sauce

Instructions

  • 1. Sprinkle salt over the salmon fillets (on both sides) and let rest for 10 minutes.
  • 2. Place salmon on a non-stick frying-pan (with no heat), add cooking sake (or white wine) and water. Turn on the heat to medium now. Cover with a lid and steam for 5 minutes.
  • 3. Transfer the salmon to a plate. Take the skin off. Crush it to small pieces using chopsticks, a laddle or a fork.
  • 4. Heat up a non-stick frying pan and add the salmon flakes, mirin, salt, sugar, soy sauce and cook for 2 to 3 minutes.
  • 5. Transfer the salmon flakes into a cup. It needs to have been first sterilised with boiling water.
  • 6. Serve with rice, spaghetti, sushi etc... And store in the fridge.
© 2021 Copyright Dans la lune

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

October 10, 2020

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Print this recipe
Serving Size
about 50 pieces
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Ingredients

  • Ingredients for 600g flour (for 5 to 6 people)
  • 500g cake/plain flour (T45)
  • 70g potato starch
  • 15g gluten
  • 15g rice flour
  • 230ml water
  • 5g fine salt
  • Ingredients for 500g flour (for 4 to 5 people)
  • 416g cake/plain flour (T45)
  • 60g potato starch
  • 12g gluten
  • 12g rice flour
  • 192ml water
  • 4g fine salt
  • Ingredients for 400g (for 3 to 4 people)
  • 330g cake/plain flour (T45)
  • 50g potato starch
  • 10g gluten
  • 10g rice flour
  • 153ml water
  • 2.5g fine salt
  • potato starch/katakuriko to dust the noodles

Instructions

  • 1. In a small cup add water and salt. Mix well and set aside.
  • 2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
  • 3. Turn the machine on and choose the setting. Press Start.
  • 4. Slowly pour water mix through the opening in the lid.
  • 5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
  • 6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
  • 7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
  • 8. Enjoy with your favorite filling!
  • 9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)
© 2021 Copyright Dans la lune

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

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  • 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
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