Name: Shio Ramen V2 - Salt Flavored
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5 people
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

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

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 :)

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

Serving Size

1 jar

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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.

October 17, 2020

Canned Sardines Spaghetti – Recipe for 1

Canned Sardines Spaghetti - Recipe for 1

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Canned Sardines Spaghetti - Recipe for 1

Ingredients

canned sardines in olive oil (half can or 60~70g)
1 garlic clove - grated
1 tbsp olive oil
1 dried chili
50 to 60g mozzarella cheese - cut into small pieces
100g spaghetti
For the garnish :
Leek (cut into julienne) or basil leaf

Instructions

1. Transfer sardines into a bowl (also add the oil from the can) and mash them with a fork. Add grated garlic and mix. Set aside.
2. Cook your spaghetti, according to the package instructions, adding 1 tsp salt. Keep about 1 cup of the boiled water for later.
3. In a frying-pan, heat 1 tbsp olive oil, then place dried chili and sardines mixture. Cook lightly then remove once from the heat.
4. Add the cooked spaghetti and turn the heat back on. Sprinkle a dash of salt, the cup of hot water from the boiling pot in #2 and mozzarella cheese. Mix while you heat it all up again lightly.
5. Serve with a basil leaf or julienned leek on top!

May 6, 2020

Japanese dry curry

Persons

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

April 10, 2020

Soft Dinner Buns with your Home Bakery

Serving Size

8 buns (breads)

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

For 8 buns :

260g bread flour (or 255g/T65 and 5g/gluten flour)
20g white sugar
4g kosher salt
23g unsalted butter
65ml whole milk
130ml water
1/2 tsp mayonnaise
4g dry yeast

For 6 buns :

200g bread flour (or 196g/T65 and 4g/gluten flour)
15g white sugar
3g kosher salt
18g unsalted butter
50ml whole milk
100ml water
1/2 tsp mayonnaise
3g dry yeast

Instructions

1. Add bread flour, (or T65 + gluten flour), sugar, salt, butter, milk, water and mayonnaise in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove it from the machine and place on a floured surface.
3. Punch the dough down and divide it in 8 (or 6 pieces) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
4. Shape each piece into a round ball. Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
5. Bake in a preheated 180℃ oven for about 15min. Remove from the oven and let it cool down on a wire rack.

April 10, 2020

Beef Udon – Japanese Niku Udon

Beef "Japanese Niku" Udon

Persons

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

For the udon soup

2L water
1 katsuo dashi pack - optional
3 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
2 tsp fine salt
2 tbsp hondashi powder

For the beef topping

500g beef - shaved or sliced as thinly as possible, and cut into bite sizes
Seasoning for the beef
20g fresh ginger - cut into thin match sticks
4 tbsp soy sauce
4 tbsp cooking sake or white cooking wine
2 tbsp mirin
5 tbsp water
2 tbsp white sugar
1/2 tsp hondashi powder
Some scallion - finely chopped or sliced
Udon noodles for 5 people
NOTE : When I don't have mirin in stock at home, I use "apple syrup". Dilute it five times with water.

Instructions

1. Making the beef topping
In a cooking pot, add all the seasoning ingredients for the beef, and start to cook over medium-high heat. Just before it boils, add the beef. Cook the beef, stirring occasionally. Once it has boiled, turn the heat to low and simmer for 5 min. Set aside.
2. Making the udon soup
In a big cooking pot, add 2L water and katsuo dashi pack (optional, if manage to get some). Turn the heat to high. Just before it boils, add all the soup ingredients (soy sauce, mirin, sugar, salt and dashi powder) and bring it to a boil. Remove the dashi pack powder from the soup. Set aside.
3. In another large pot, bring water to a boil over high heat. Add the udon and cook until just softish (or the hardness you like of course). Drain and split the udon noodles in each large serving bowl. Pour the hot udon soup form #2 over the noodles.
4. Top with the cooked beef and sprinkle some of sliced scallions over the beef. Serve immediately!
If you like it spicy, I suggest you use "Ichimi Togarashi" or "Yuzu Kosho"

Notes

In Europe it is a bit difficult to find thinly sliced beef. So I usually purchase a whole cut of beef, then I freeze it and slice it myself. These days I love to use "Basse Cote à Braiser" for this dish.