Name: Chocolate Mochi
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 100g glutinous rice flour; 70g white sugar; 120ml water; 100ml milk; 60g chocolate (i use milk chocolate) - cut into small pieces; cocoa powder (unsweetened)

December 12, 2020

Chocolate Mochi

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

100g glutinous rice flour
70g white sugar
120ml water
100ml milk
60g chocolate (i use milk chocolate) - cut into small pieces
cocoa powder (unsweetened)

Instructions

1. Spread some cocoa powder onto a plate and set it aside.
2. In a bowl, add glutinous rice flour, sugar and mix well.
3. Add milk and water, then mix well. Transfer to a cooking pot.
4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
7. Cover with saran wrap and chill in the fridge before eating.

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 22, 2020

Tai-Meishi | Tai Gohan | Sea Bream Rice (Japanese Mixed Rice)

Tai-Meshi | Tai Gohan | Sea Bream Rice (Japanese Mixed Rice)

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Tai-Meshi | Tai Gohan | Sea Bream Rice (Japanese Mixed Rice)

Ingredients

3 rice cooker cups of japanese rice (about 450g)
3 rice cooker cups of water (about 520ml)
2 sea bream fillets - rinse with cold water and wipe with a kitchen towel
1/2 tsp kosher salt

For the seasoning :

2 tbsp cooking sake or white wine
1 tbsp soy sauce
1 thumb of fresh ginger - sliced
1.5 tsp hondashi powder
1/3 tsp kosher salt

For the garnish :

some long grenn onion - thinly sliced

Instructions

1. Wash the rice (wash and rinse, 5 times) and then submerge with water to soak the rice. Let it soak for 15 to 20 minutes.
2. Meanwhile prepare the fish. Sprinkle the salt on both sides of the fillet. Lightly rub in the salt. Let it sit for 10 minutes.
3. Remove the excess water from the fish using a paper towel. Place on a non-stick frying-pan (skin side down) and cook until lightly brown. Flip it over and immediately remove from the heat. Note: You can roast the fish skin with a cooking torch, it's nice. Transfer the fish to a plate and set aside.
4. Take the rice out of the water and drain it well. Transfer to a cooking pot. Add water, soy sauce, cooking sake, hondashi powder, kosher salt and ginger. Mix well.
5. Place the sea bream on the rice!
6. Cover, cook over medium-high heat and bring to a boil. Once boiling, cover & simmer for 10 min.
7. Turn off the heat (do not open the lid yet) and let it steam for another 10 minutes.
8. Lightly toss with a rice paddle to mix. Place the tai-rice into a bowl. Sprinkle on the long green onion. Serve hot!

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!

September 4, 2020

Japanese Sesame Dressing

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

2 tbsp white sesame
1 tbsp sesame oil
1/2 tsp honey
50g mayonnaise
1/4 tsp sugar
1/3 tsp soy sauce
2 tsp water

Instructions

1. In a small frying-pan, cook the white sesame until lightly brown (about 2 to 3 minutes).
2. Transfer into a cup (or a bowl) for your hand blender. Add sesame oil and honey. Blend them, using a hand blender, until they turn into a paste. It is better if it's not completely smooth actually.
3. Transfer the sesame paste to a bowl, add mayonnaise, sugar, soy sauce and water. Mix well. Chill in the fridge until you serve. Better if served cold.
4. Serve with salad!