Name: Kakiage tempura udon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 persons
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

January 12, 2020

Kakiage tempura udon

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

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!

January 4, 2020

Coleslaw salad

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Ingredients

500g cabbage - finely chopped
1 onion - finely chopped
1 carrot - finely chopped
2 tsp salt

For the dressing

2 tbsp heavy cream
60g mayonnaise or more
1 tbsp apple cider vinegar
30g sweetened condensed milk
1/2 tsp honey mustard (or just mustard)
a dash of pepper
a dash of salt to taste (if necessary)

Instructions

1. In a bowl add cabbage, onion, carrot and salt (2 tsp). Toss to combine. Let it sit for about 30min to draw out excess water. Drain well.
2. In a big bowl, combine all the dressing ingredients and mix. Add the vegetables from #1 and stir until combined well.
3. Cover and refrigerate before serving.

October 24, 2019

Japchae

Serving Size

5 to 6 people

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

400g beef - cut into strips
1/2 tbsp garlic powder

For the seasoning

4 garlic cloves - finely chopped
5 tbsp sempio soy sauces or Japan soy sauce
1 or 2 tbsp dashida
4 tbsp cooking sake or cooking white wine
4 tbsp sesame oil
2 tbsp white sugar
2 tbsp brown sugar
150g spinach (1/4 tsp fine salt and dash of pepper)
1 carrot - julienned
1 onion - thinly sliced
100g - shiitake mushroom or brown mushroom - thinly sliced
1 red bell pepper - julienned
350g korean vermicellie noodles

For the topping

2 tbsp white sesame
2 eggs

Instructions

1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
Serve hot or at room temperature!

March 28, 2019

Pumpkin Soup

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 onion - finely chopped
30g butter
700g pumpkin - cut into small bite sizes cubes
200g bacon
300g water
3 small consomme cube maggie or 1 chicken stock cube
330g milk
1 tsp sugar
dash of salt to taste

Instructions

1. In a frying-pan, heat 1 tbsp butter and cook the onion until wilted. Add bacon and pumpkin and cook for a few more minutes.
2. Pour the water and consomme cubes, bring it to a boil. Once boiled, uncover, and reduce the heat. Let simmer for about 15 to 20min or until pumpkin is tender.
3. Add the milk and stir through. Note : Do not boil after you've added the milk. Otherwise you might separate the milk.
4. Add sugar. Mix. Pepper and salt to taste.
Serve hot!

April 22, 2018

Easy vegetable pork stir-fry

Persons

Ingredients

650g pork tenderloin - 3 to 5 cm strips or thin 'usugiri' slices
2 garlic cloves - finely chopped
1 onion - sliced
1 carrot - large green pepper - cut into strips
1/2 green bell pepper - cut into strips

- Ingredient A -

1 tsp dashida
90g white miso
2 tbsp cooking sake or white wine
2 tbsp mirin
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp ginger powder
50ml water
100g grated cheese

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add pork, onion and carrot and stir fry until wilted and meat is no longer pink, stir-frying continuously.
2. Add green bell pepper and stir-fry for 2 more minutes.
3. Add ingredient A to season. Add the grated cheese and cook for a few more minutes or until cheese has melted.
4. Serve with hot steamed rice!

April 14, 2018

Homemade stock powder – v 2.0

Homemade stock powder – V2

Persons

500

Ingredients

- Ingredient A -

400g pork belly - cut into small pieces
400g chicken thighs with skin - cut into small pieces
6 garlic cloves - cut into half
30g fresh ginger - cut into small pieces
700g vegetable - your choice - cut into small pieces

For example

120g brown mushrooms
1 leek
1 carrot
1 onion
1 green bell pepper
30g soup pearls / perles de potage (Backerbsen) (optional)

- Ingredient B -

2 tbsp kosher salt
1 tbsp sugar
2 tbsp sesame
1 tbsp ginger powder

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry all the ingredient A until wilted.
2. Add the ingredient B to season. Let it cool to room temperature.
3. Transfer the mixture and sesame oil to a food processor and process until smooth. Spread the mixture on a baking tray lined with parchment paper. Bake at 105 to 110 C degrees until it's dry and crispy (about 3 hours). Stir from time to time.
4. Let it cool to room temperature, transfer into a food processor and pulse until it becomes fine crumbs.
Store the stock powder in an airtight glass jar in the fridge.