Dans la lune

Japanese Teriyaki Chicken

Japanese Teriyaki Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Uncategorized

Servings: 5 persons

Japanese Teriyaki Chicken

Ingredients

Instructions

  • 1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
  • 2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
  • 3. Flip the chicken and cook for 3~4 min or until nicely brown.
  • 4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
  • 5. Slice the chicken into bite-size pieces.
  • 6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!
https://www.atelierlalune.com/2020/03/japanese-teriyaki-chicken/

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Pork, Rice

Servings: 5 to 6 people

Katsudon bento - fried pork cutlet lunch box

Ingredients

    For the steamed rice :
  • 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
  • 4 or 5 rice cooker cups water

  • 900g boneless pork loin - cut into about 1 to 1.5cm slices
  • salt and pepper (for seasoning)
  • some flour (for dusting)
  • 2 eggs - mix with 30ml milk
  • some panko / breadcrumbs (as much as needed)

  • 1/2 cabbage - cut into julienne - wash and drain well

  • tonkatsu sauce
  • mayonnaise (optional)

Instructions

  • 1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
  • 2. Season the pork with salt and pepper and dust with flour lightly.
  • 3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
  • 4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
  • 5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
  • 6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
  • Serve hot!
https://www.atelierlalune.com/2020/01/katsudon-bento-fried-pork-cutlet-lunch-box/

Topinambour Sandwich with pork

Topinambour sandwich with pork

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Cooking, Cooking Recipe, Everyday cooking, Pork, Vegetables

Servings: 5 to 6 people

Topinambour sandwich with pork

Ingredients

  • 5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
  • 3 to 4 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 520g graged pork
  • 1 leek - roughly chopped

Instructions

  • 1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
  • 2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
  • 3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
  • 4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
  • 5. Serve hot!
https://www.atelierlalune.com/2019/04/topinambour-sandwich-with-pork/

Shallow-fry – Chicken breast strips

Shallow-fry – Chicken breast strips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

Servings: 5 people

Shallow-fry – Chicken breast strips

Ingredients

  • 600g chicken breast strips

    For the sauce
  • 3 tbsp soy sauce
  • 2 tbsp vinegar
  • 3 tbsp sugar
  • 5 tbsp water
  • 1 tsp sesame oil

Instructions

  • 1. In a bowl, add the ingredient A and mix, then add the chicken to marinate. In a another bowl, add the ingredient B and mix.
  • 2. Dip the chicken in the Panko mix (ingredient B).
  • 3. Shallow-fry the chicken on both sides until golden brown, then cover and simmer for about 1min. In the meantime, prepare the sauce. In a small cooking pot, add alll the sauce ingredients and bring to a boil.
  • Serve the chicken with the sauce!
https://www.atelierlalune.com/2019/03/shallow-fry-chicken-breast-strips/

Pilaf Rice

Pilaf Rice

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Seafood

Servings: 4 people

Pilaf Rice

Ingredients

  • 1/2 carrot - finely chopped
  • 1/2 onion - finely chopped
  • 3 rice cooker cups - uncooked Japanese rice (1 rice cooker cup = 150 g, so about 450g)
  • 100 to 150g raw shrimp - peeled and deveined
  • 1 mushroom can - sliced or brown mushrooms (about 150g)
  • 20g unsalted butter
  • 10g mayonnasie

Instructions

  • 1. In a non stick frying pan, melt the butter and mayonnaise. Cook onion and carrot lightly. Add the uncooked rice and sear until the rice turns clear (takes a few minutes).
  • 2. Add the ingredient A, shrimps and mushrooms. Bring it to a boil.
  • 3. Once boiled, cover and simmer for 15min. Remove from the heat and leave 10min more to steam (with the lid). Meanwhile immerse the green bell pepper in boiling water and set aside.
  • 4. When the rice is done, remove the lid and put the green bell pepper, then mix. Salt to taste if you like.
  • Serve hot!
https://www.atelierlalune.com/2019/03/pilaf-rice/

White Fish Filet in Chili Sauce

White Fish Filet in chili sauce

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Cooking, Cooking Recipe, Everyday cooking, Fish

Servings: 4 to 5 people

White Fish Filet in chili sauce

Ingredients

  • 700g white fish filet - cut into bite sizes
  • pepper and salt
  • 5 tbsp katakuriko/potato starch

  • 3 garlic cloves - finely chopped
  • 2 carrot - cut into bite sizes
  • 1 green bell pepper - cut into bite sizes

    For the sauce
  • 2 tbsp white (cooking) wine
  • 80g ketchup
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 to 2 tsp chicken powder
  • 1 garlic clove - grated
  • 1/2 tsp soy sauce
  • 100ml water
  • 1 to 2 tsp katakuriko/potato starch - dissolve with 1 tbsp water (optional)

Instructions

  • 1. In a small bowl, add all the sauce ingredients and mix to combine.
  • 2. Season the fish filet with salt and pepper. Place on the paper towel to drain for about 10min.
  • 3. Then dust with katakuriko/potato starch.
  • 4. Shallow-fry the fish. Lay it on the paper towel to drain excess oil. Set aside.
  • 5. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add onion and carrot in this order and fry until lightly soft.
  • 6. Add the mixed sauce at a time and bring it to a boil. Once boiled, add the fish and green bell pepper. Cook for a few more minutes. Serve hot!
  • 7. If you want to make the sauce thicker, add the dissolved katakuriko/potato starch and cook for a few more seconds. Remove from the heat and serve!
https://www.atelierlalune.com/2019/03/white-fish-filet-with-chili-sauce/