Name: Tonjiru/Butajiru 豚汁
Yield: 5 persons
Ingredients: 250g pork belly - thinly sliced; ; 1 tbsp sesame oil; 1 carrot - cut into small cubes; 1 onion - cut into small cubes; 1 sweet potato - cut into small cubes; 8 shiitake or brown mushrooms - sliced; 1 Jerusalem artichoke or 1/2 gobo - thinly sliced (optional); ; 800ml water; 1 tbsp hondashi powder; 60g white miso paste

June 10, 2020

Tonjiru/Butajiru 豚汁

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Soup, Vegetables

Servings: 5 persons

Tonjiru/Butajiru 豚汁

Ingredients

250g pork belly - thinly sliced
1 tbsp sesame oil
1 carrot - cut into small cubes
1 onion - cut into small cubes
1 sweet potato - cut into small cubes
8 shiitake or brown mushrooms - sliced
1 Jerusalem artichoke or 1/2 gobo - thinly sliced (optional)
800ml water
1 tbsp hondashi powder
60g white miso paste

Instructions

1. In a frying pan, heat over medium high and cook the pork until nicely browned and crispy. Set it aside.
2. In a big cooking pot, heat 1 tbsp sesame oil and cook vegetable (cut) for a few minutes. Then add the cooked pork from #1 and shiitake (or mushrooms) and cook for another few minutes.
3. Add water and cook over medium high heat. Add dashi powder and miso. Bring it to a boil. Serve hot!

https://www.atelierlalune.com/2020/06/tonjiru-butajiru-%e8%b1%9a%e6%b1%81/

June 5, 2020

Japanese Soufflé Pancakes

Japanese souffle pancake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Asian & Wafu, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking

Japanese souffle pancake

Ingredients

1 egg yolk
2 tsp white sugar
1/3 tsp mayonnaise
1 tsp milk
23g plain flour/cake flour (T45)
1/4 tsp baking powder
1 egg white
2 tsp white sugar
1/2 tsp lemon juice

Instructions

1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!

Notes

How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)

https://www.atelierlalune.com/2020/06/japanese-souffle-pancakes/

May 23, 2020

Strawberry Tiramisu

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Cake, Chilled Desserts, Cooking, Cooking Recipe, Fruits, Sweet cooking

Strawberry Tiramisu

Ingredients

For the strawberry puree

200g Strawberry - cut into small pieces
30g white sugar
1 tsp lemon juice

For the base cake

2 eggs
40g white sugar
40g plain flour/cake flour (T45)
10g unsalted butter
10ml milk

For the strawberry cream

250ml heavy creem
40g white sugar
250g mascarpone cheese
50g white sugar
350g strawberry - cut into small cubes

For the topping

30g white chocolate - shaved

Instructions

Making the base cake
1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3 min) with an electric hand mixer.
4. Add the sifted flour and mix gently using spatula or a egg wisk until moistened.
5. In a small cup, add butter and milk and microwave for about 15 sec at 600W, take a small amount of the mixture from #4 and add it into the butter mixture.
6. Pour the batter into the prepared sheet pan, Flatten the surface with the spatula. Tap gently the bottom of the pan to punch out the air. Bake for about 10-12 minutes or until a cake tester inserted in the middle comes out clean.
7. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (I actually use printing paper sheets). Cover and let the cake cool completely.
Making strawberry syrup
In a small cooking pan, add strawberry, sugar and lemon juice. Heat over medium heat and cook until strawberries are softened. Set aside.
Making the cream layer
8. Combine sugar (40g) and heavy cream in a bowl and whip until soft-peak with a electric hand mixer. Set aside. In an another bowl, add mascarpone and sugar (50g). Whip until soft and smooth. Add gradually whipped cream into a mascarpone and mix well.
9. Add the strawberry (450g) and mix together.
Finalize the Tiramisu
10. Place the sponge cake at the bottom of the serving plate you are going to use. Then spread the strawberry syrup onto the cake evenly. Pour the cream mixture from #8 over the sponge cake. Sprinkle shaved white chocolate over the cream.
11. Refrigerate for a few hours or overnight before serving.

https://www.atelierlalune.com/2020/05/strawberry-tiramisu/

May 12, 2020

Japanese Miso Soup – Miso Shiru with Tofu

Japanese Miso Soup - Miso Shiru with Tofu

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu

Servings: 5 persons

Japanese Miso Soup - Miso Shiru with Tofu

Ingredients

800ml water
1/2 onion - finely sliced
55g white miso paste
1/2 tbsp hondashi powder
240g tofu (soft or firm) - (cut into bite size pieces.)
*I like soft tofu for miso soup.

Instructions

1. In a cooking pot, add water and onion. Bring it to a boil, then add miso paste.
2. Once miso paste is melted completely, add tofu and hondashi powder. Bring it to a boil.
3. Serve hot!

https://www.atelierlalune.com/2020/05/japanese-miso-soup-miso-shiru-with-tofu/

May 6, 2020

Japanese dry curry

Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Vegetables

Servings: 5 persons

Japanese dry curry

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.

https://www.atelierlalune.com/2020/05/japanese-dry-curry/

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy

Servings: 5 persons

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 :-)

https://www.atelierlalune.com/2020/04/chicken-amakara-sweet-and-sour-with-egg-sauce/