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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

August 29, 2021

Katsuo Furikake – Japanese Rice Seasoning

Katsuo Furikake - Japanese Rice Seasoning

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Serving Size
1 jar
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Katsuo Furikake - Japanese Rice Seasoning

Ingredients

  • 1 tsp vegetable oil
  • 40g shokupan (white bread)
  • 10g katsuo dried bonito flakes
  • 1/2 tsp kobucha (Japanese kelp powder)
  • 1 tbsp roasted white sesame
  • 3 to 4 tsp sugar
  • 1.5 tbsp soy sauce
  • 1/2 nori sheet - cut into small pieces

Instructions

  • 1. Make the shokupan into crumbs with your food processor.
  • 2. Heat 1 tsp vegetable oil over medium heat, fry the bread crumbs (panko) until crispy or brown lightly. Transfer onto a plate and set aside.
  • 3. In the same frying-pan, (without heat yet) add the katsuo flakes, soy sauce, sugar and kobucha (kelp powder). Now turn the heat on, cook over medium heat. Then soon add the bread crumbs, stirring continuously so that there is no lump.
  • 4. Add roasted sesame and cook over medium-low heat for a few minutes. Transfer to a plate and let it cool down. Once cooled, it will be crispy.
  • 5. Transfer to a bowl and add nori. Enjoy over steamed white rice or blend it in when you make Onigiri :)

Notes

Store in a jar at the room temperature.

© 2022 Copyright Dans la lune

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

August 29, 2021

Spinach Ramen Noodles with Philips Pasta Maker

Spinach Ramen Noodles w Philips Pasta Maker

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Serving Size
3 to 4 people
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Spinach Ramen Noodles w Philips Pasta Maker

Ingredients

for 400g flour mix :

  • - 100g spinach - washed and drained
  • - 7g gluten
  • - 350g bread flour
  • - 43g potato starch (katakuriko)
  • - 3g fine salt
  • - 3g baking soda
  • - some water (to bring the spinach puree up to 148g)

Instructions

  • 1. Add spinach in a bowl and blend with a hand blender or a food processor until a paste.
  • 2. Strain with a cooking sieve and transfer into another bowl (I got 80g of it). Now add enough water to reach 148g. Add baking soda and fine salt, mix well. Set aside.
  • 3. In a bowl, add bread flour, gluten flour and potato starch (katakuriko). Mix well.
  • 4. Set the angel hair disc (1.3mm) to the pasta maker and add the flour mix into the machine.
  • 5. Start the program and then pour the spinach water. Stir a little while you pour and use a rubber spatula if needed to help it out and in the tank.
  • 6. Prepare the tray to receive noodles and sprinkle potato starch lightly on it.
  • 7. Pause once and cut the first 10cm of noodles. Put them back in the machine's tank. Then resume to continue.
  • 8. Dust the noodles with potato starch and cut when it reaches your target length. Repeat until the machine stops or the dough is finished.
© 2022 Copyright Dans la lune

4 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Vegetables

June 4, 2021

Homemade Udon with Philips Pasta Maker V2

Homemade Udon with Philips Pasta Maker V2

Print this recipe
Serving Size
3 to 6 people
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Homemade Udon with Philips Pasta Maker V2

Ingredients

  • Ingredients for 600g flour (for 5 to 6 people)
  • 400g cake flour/plain flour (T45)
  • 100g katakuriko/potato starch
  • 100g tapioca starch
  • 216ml water
  • Ingredients for 500g flour (for 4 to 5 people)
  • 330g cake flour/plain flour (T45)
  • 85g katakuriko/potato starch
  • 85g tapioca starch
  • 180ml water
  • Ingredients for 400g flour (for 3 to 4 people)
  • 270g cake flour/plain flour (T45)
  • 65g katakuriko/potato starch
  • 65g tapioca starch
  • 144ml water
  • Ingredients for 300g flour (for 2 to 3 people)
  • 200g cake flour/plain flour (T45)
  • 50g katakuriko/potato starch
  • 50g tapioca starch
  • 108ml water

Instructions

  • 1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
  • 2. Turn the machine on and set it for the quantity you are going to be making. Press Start.
  • 3. Slowly pour water through the opening in the lid.
  • 4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first udon is not smooth enough.
  • 5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
  • 6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
  • 7. Repeat until the machine stops or the dough is finished.
  • Serve with hot soup or cold or prepare for stir-fry!
© 2022 Copyright Dans la lune

3 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

May 1, 2021

Ice Cream Waffle Cone

Ice Cream Waffle Cone

Print this recipe
Serving Size
5 to 8 cones
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ice Cream Waffle Cone

Ingredients

  • 1 egg white
  • 15g white sugar
  • 15g brown sugar
  • 10g glucose
  • 12g hazelnut oil
  • 1tsp milk
  • 0.3g salt
  • 0.1~0.2g baking soda
  • 35g plain flour or cake flour (T45) - sifted

Instructions

  • 1. In a bowl, add egg white and mix lightly with a egg whisk. Add white sugar, brown sugar and mix.
  • 2. Add hazelnut oil, mix. Add milk and then mix.
  • 3. Add glucose syrup and mix. Then add salt and baking soda. Mix. Add sifted flour in a few times and mix. Let it sit for about 10 min.
  • 4. Heat your pan and brush with oil on both sides. Once the pan is hot, decrease the heat to low. Pour 1 to 2 tbsp batter on the pan, cook the cone until nicely browned on both sides, flipping occasionaly.
  • 5. Immediately move to your countertop to shape the cone. Form into a cone while it's hot, squeezing the end to seal. Repeat for the next.
  • 6. Enjoy with ice cream!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet cooking

May 1, 2021

Anko Red Beans Paste Tsubuan

Anko Red Beans Paste Tsubuan

Print this recipe
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Anko Red Beans Paste Tsubuan

Ingredients

  • 200g azuki beans - washed and drained
  • 150 to 200g sugar (use more or less depending on your taste)
  • a dash of salt
  • water, as much as necessary

Instructions

  • 1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
  • 2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
  • 3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
  • 4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
  • 5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
  • 6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
  • 7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cake, Chilled Desserts, Cooking, Cooking Recipe, Danish Pastry, Fast & Yummy, Food Yummy, Japanese, Sweet cooking

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