Name: Chicken Isobeyaki
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
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

December 21, 2021

Chicken Isobeyaki

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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.

August 29, 2021

Katsuo Furikake – Japanese Rice Seasoning

Katsuo Furikake - Japanese Rice Seasoning

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.

August 29, 2021

Spinach Ramen Noodles with Philips Pasta Maker

Spinach Ramen Noodles w Philips Pasta Maker

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.

June 4, 2021

Homemade Udon with Philips Pasta Maker V2

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!

June 3, 2021

Praliné Mochi プラリネ餅

Serving Size

15 mochi (2cm diameter silicone mold)

Prep Time

30 minutes

Cook Time

40 minutes

Wait Time

2 hours

Total Time

1 hour, 10 minutes

Ingredients

50g hazelnuts
25g white chocolate
a bit of coconut oil
40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
120ml water
25g sugar
a dash of salt

Instructions

1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6. When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)

May 23, 2021

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Ingredients

For the sauce :

2 garlic cloves
2.5 tbsp soy sauce
5 tsp oyster sauce
2.5 tbsp sesame oil
2.5 tsp balsamic vinegar
2.5 tsp sugar (or more)
1 tsp chili oil or rayu (optional)
1 tsp sichuan peppercorn oil
5 eggs
udon for 5 people

Instructions

1. making the sauce In a heat safe bowl, add all the sauce ingredeints and mix. Microwave for 1 min at 600w. Then mix, set aside.
2. Bring water to a boil in a cooking pot. Once it boils, add the eggs and cook them for 6 min. When done, soak them in cold water until it cooled. Then peel and set aside.
3. Cook udon according to package instructions. Wash with cold water and drain.
4. Divide the udon into serving bowls. Pour the sauce and sprinkle sliced scallion. Place an egg in each bowl. Sprinkle roasted white sesame.
Enjoy!