Name: Chicken Isobeyaki
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 850g chicken breast; 1 tsp sugar; 1/4 tsp fine salt; 1 tbsp soy sauce; 1/2 tsp hondashi powder; 1/2 tbsp mirin; 11 tbsp potato starch; 2 to 3 tbsp aonori

December 21, 2021

Chicken Isobeyaki

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

850g chicken breast
1 tsp sugar
1/4 tsp fine salt
1 tbsp soy sauce
1/2 tsp hondashi powder
1/2 tbsp mirin
11 tbsp potato starch
2 to 3 tbsp aonori

Instructions

1. In a bowl, add chicken, sugar, salt, soy sauce, hondashi powder and mirin and mix well. Set aside.
2. In an another bowl, add potato starch and aonori. Mix and transfer to a tray.
3. Coat the chicken with the flour mix.
4. In a frying-pan, a thin layer of oil on medium-high heat. Place chicken. You may add some more oil over the chicken. Reduce the heat to medium and cook for a few minutes.
5. Flip the chicken. Turn occasionally to cook both sies until cooked through and nicely brown.
6. Enjoy with your favorite sauce.

June 4, 2021

Homemade Udon with Philips Pasta Maker V2

Serving Size

3 to 6 people

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Udon with Philips Pasta Maker V2

Ingredients

Ingredients for 600g flour (for 5 to 6 people)
400g cake flour/plain flour (T45)
100g katakuriko/potato starch
100g tapioca starch
216ml water
Ingredients for 500g flour (for 4 to 5 people)
330g cake flour/plain flour (T45)
85g katakuriko/potato starch
85g tapioca starch
180ml water
Ingredients for 400g flour (for 3 to 4 people)
270g cake flour/plain flour (T45)
65g katakuriko/potato starch
65g tapioca starch
144ml water
Ingredients for 300g flour (for 2 to 3 people)
200g cake flour/plain flour (T45)
50g katakuriko/potato starch
50g tapioca starch
108ml water

Instructions

1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you are going to be making. Press Start.
3. Slowly pour water through the opening in the lid.
4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first udon is not smooth enough.
5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished.
Serve with hot soup or cold or prepare for stir-fry!

June 3, 2021

Praliné Mochi プラリネ餅

Serving Size

15 mochi (2cm diameter silicone mold)

Prep Time

30 minutes

Cook Time

40 minutes

Wait Time

2 hours

Total Time

1 hour, 10 minutes

Ingredients

50g hazelnuts
25g white chocolate
a bit of coconut oil
40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
120ml water
25g sugar
a dash of salt

Instructions

1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6. When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)

May 23, 2021

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Ingredients

For the sauce :

2 garlic cloves
2.5 tbsp soy sauce
5 tsp oyster sauce
2.5 tbsp sesame oil
2.5 tsp balsamic vinegar
2.5 tsp sugar (or more)
1 tsp chili oil or rayu (optional)
1 tsp sichuan peppercorn oil
5 eggs
udon for 5 people

Instructions

1. making the sauce In a heat safe bowl, add all the sauce ingredeints and mix. Microwave for 1 min at 600w. Then mix, set aside.
2. Bring water to a boil in a cooking pot. Once it boils, add the eggs and cook them for 6 min. When done, soak them in cold water until it cooled. Then peel and set aside.
3. Cook udon according to package instructions. Wash with cold water and drain.
4. Divide the udon into serving bowls. Pour the sauce and sprinkle sliced scallion. Place an egg in each bowl. Sprinkle roasted white sesame.
Enjoy!

May 1, 2021

Ice Cream Waffle Cone

Serving Size

5 to 8 cones

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

1 egg white
15g white sugar
15g brown sugar
10g glucose
12g hazelnut oil
1tsp milk
0.3g salt
0.1~0.2g baking soda
35g plain flour or cake flour (T45) - sifted

Instructions

1. In a bowl, add egg white and mix lightly with a egg whisk. Add white sugar, brown sugar and mix.
2. Add hazelnut oil, mix. Add milk and then mix.
3. Add glucose syrup and mix. Then add salt and baking soda. Mix. Add sifted flour in a few times and mix. Let it sit for about 10 min.
4. Heat your pan and brush with oil on both sides. Once the pan is hot, decrease the heat to low. Pour 1 to 2 tbsp batter on the pan, cook the cone until nicely browned on both sides, flipping occasionaly.
5. Immediately move to your countertop to shape the cone. Form into a cone while it's hot, squeezing the end to seal. Repeat for the next.
6. Enjoy with ice cream!

May 1, 2021

Anko Red Beans Paste Tsubuan

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

200g azuki beans - washed and drained
150 to 200g sugar (use more or less depending on your taste)
a dash of salt
water, as much as necessary

Instructions

1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.