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Dans la lune

December 21, 2021

Chicken Isobeyaki

Chicken Isobeyaki

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Chicken Isobeyaki

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.
© 2022 Copyright Dans la lune

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

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

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Persons
2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Salmon Donburi Rice Bowl - Quick Lunch

Ingredients

  • 200g salmon tartare - cut into small cubes
  • 1/2 onion - thinly sliced
  • 2 tbsp mayonnaise
  • a dash of salt and sugar
  • 2 eggs

For the sauce (but you can also use off-the-shelf tsuyu)

  • 2 tbsp soy sauce
  • 1 tsp sugar
  • some sesame oil

Instructions

  • 1. In a small cup, add all the sauce ingredient and mix. Microwave 20 to 30 sec at 600w. Set aside.
  • 2. Soak the onion in water for about 10 min and then drain well. Transfer into a small bowl and add mayonnaise, salt and sugar. Mix and set aside.
  • 3. In a cooking pot, boil water and cook eggs for 6 mins (or more if you like harder eggs). After they are done, soak them in cold water until use.
  • 4. Serve the hot steamed rice in your serving bowl. Add onion slices on top, then salmon. Roast with a cooking torch if you like (optional). Pour the sauce and sprinkle chopped scallion.
  • 5. Place the boiled egg (cut in half), enjoy!

Notes

You can also use off-the-shelf tsuyu / 3x concentrated (つゆ), in this case silute 1 part tsuyu with 3 parts water. Adjust adding water to your taste.

© 2022 Copyright Dans la lune

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

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

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Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Shio Ramen V2 - Salt Flavored

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 :)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Chicken amakara - sweet and sour with egg sauce

Ingredients

  • 700g boneless, skinless chicken breasts - cut into bite sizes
  • 60g katakuriko/potato starch

Ingredient A

  • 2 tbsp cooking sake or cooking white wine
  • 1 tsp white sugar
  • 1/3 tsp fine salt

For the seasoning sauce

  • 2 1/2 tbsp soy sauce
  • 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
  • 2 to 3 tsp white sugar
  • 2 tsp vinegar (apple cider vinegar)

For the egg sauce

  • 2 egg - hard boiled and chopped
  • 1/4 onion - finely chopped, soaked in water, then drained well
  • 60g mayonnaise
  • 1 garlic - grated
  • 1 tsp white sugar
  • 1/4 tsp fine salt

Instructions

  • 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
  • 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
  • 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
  • 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
  • 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
  • 6. Uncover and cook them until both sides are nicely brown.
  • 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
  • 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
© 2022 Copyright Dans la lune

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

March 27, 2020

Homemade Shio Ramen

Homemade Shio Ramen

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Persons
5
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour, 15 minutes
Homemade Shio Ramen

Ingredients

  • 2 or 3 boneless chicken thighs - discard excess fat
  • 1L + 1L water
  • some green parts of a leek (optional)

For the chicken sauce

  • 2 tbsp mirin
  • 2 tbsp cooking sake or cooking white wine
  • 2 tbsp soy sauce
  • 1 1/2 tbsp sugar

For the shio soup base :

  • 1 leek - sliced (about 5mm) or roughly chopped
  • 3 garlic cloves - grated
  • 2 tbsp kosher salt
  • 1 tbsp weipa, shantung or chicken stock powder
  • 1 tbsp katsuo flake
  • 30ml vegetable oil
  • 2 tbsp sesame oil
  • 3 tbsp cooking white wine or cooking sake
  • 1 tsp soy sauce
  • 1 tsp hondashi powder

Instructions

  • 1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
  • 2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
  • 3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
  • 4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
  • 5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
  • 6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
  • 7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

March 22, 2020

Japanese Teriyaki Chicken

Japanese Teriyaki Chicken

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Japanese Teriyaki Chicken

Ingredients

  • 5 skinless boneless chicken thighs - cut the excess fatty skin
  • 70ml soy sauce
  • 70ml mirin
  • 70ml white cook wine or cooking sake
  • 3 1/2 tbsp white sugar
  • 1/4 tsp hondashi powder

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!
© 2022 Copyright Dans la lune

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

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