Name: Saba Shioyaki - Recipe for 1 - Japanese Salt Grilled Mackerel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 person
Ingredients: a half fillet of mackerel; 1/2 tsp kosher salt

September 23, 2020

Saba Shioyaki – Recipe for 1 – Japanese Salt Grilled Mackerel

Saba Shioyaki - Recipe for 1 - Japanese Salt Grilled Mackerel

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Seafood

Servings: 1 person

Saba Shioyaki - Recipe for 1 - Japanese Salt Grilled Mackerel

Ingredients

a half fillet of mackerel
1/2 tsp kosher salt

Instructions

1. Remove fish bones, if you see any. Wash under cold water.
2. Spread the salt well on both sides. Leave for about 10 minutes.
3. Dry it up with a kitchen towel.
4. Heat 1 tsp vegetable oil and wipe any excess oil.
5. Cook for about 5 minutes over medium-low heat, then flip and cook for another 4 to 5 minutes.
6. Enjoy with hot steamed rice :)

https://www.atelierlalune.com/2020/09/saba-shioyaki-recipe-for-1-japanese-salt-grilled-mackerel/

September 19, 2020

Japanese Chashu/Char Siu

Japanese Chashu Braised Pork Belly

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Japanese, Pork

Servings: 5 persons

Japanese Chashu Braised Pork Belly

Ingredients

650g pork belly in a single chunk - (or up to 1kg) - rindless and boneless
20g fresh ginger - cut in half
2 garlic cloves - cut in half
1 green parts of leek

For the marinade :

2 tbsp mirin
50ml soy sauce
50ml cooking wine or cooking sake
2 tbsp white sugar
1 garlic - grated
water (I used 3L for this recipe)

Instructions

1. Roll up the pork belly and tie up with a cooking string.
2. Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).
3. Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).
4. Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.
5. After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.
6. Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.
7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
8. Next Day Transfer onto a cutting board, remove the thread and slice :)
Use it for ramen topping, char siu don or fried-rice!

Notes

Note : Keep the broth in which you boiled the pork if you are making ramen.

https://www.atelierlalune.com/2020/09/japanese-chashu-char-siu/

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

Servings: about 12 to 15 gyoza wrappers

Gyoza Wrappers w KitchenAid Stand mixer

Ingredients

100g cake flour/plain flour (T45)
1/3 tsp fine salt
1/2 tbsp rice flour (optional)
50ml boiled water

Instructions

1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.

https://www.atelierlalune.com/2020/09/homemade-gyoza-wrappers-with-kitchenaid/

September 4, 2020

Japanese Sesame Dressing

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Salad, Sauce, Vegetables

Servings: 5 persons

Japanese Sesame Dressing

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!

https://www.atelierlalune.com/2020/09/japanese-sesame-dressing/

September 4, 2020

Japanese Castella Cake

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Food Yummy, Sweet, Sweet cooking

Japanese Castella Cake

Ingredients

4 eggs
120g white sugar
20g brown sugar
50g honey
20g glucose syrup liquid
1 tbsp boiled water
110g bread flour (T65) -sifted

Instructions

1. Cut parchment paper to fit the baking pan (18cm x 18cm x H6cm here). Scatter the sugar crystals over the base of the mold. Set aside.
2. In a small cup, combine honey, glucose syrup and boiling water until smooth. Set aside.
3. Lightly beat the eggs and sugar (white and brown) in a heat-safe bowl, then set over a water bath, beat with an electric hand mixer (at medium speed, not high) until the egg mixture reaches 30°C on a thermometer.
4. Remove from the hot water bath, and continue beating for about 2 minutes at lowest speed.
5. Pour honey mixture from #2 and continue mixing until well combined at lowest speed.
6. Pre-heat the oven to 170℃.
7. Add sifted flour in 3 times. Beat well (at lowest speed) at each addition. Pour the cake batter over the crystal sugar in the prepared mold. Run a spatula through the mixture to remove any air bubbles, and smoothen the surface of the batter with a pastry scraper.
8. Bake the castella for 2 minutes at 170℃, remove from the heat and run a spatula through the mixture to remove any air bubbles. Put it back to the oven and repeat this process 2 more time.
9. Now bake the castella for 10 minutes at 170℃. Then reduce the heat to 150℃, and bake for about 30 to 40 minutes (in doubt insert a thin skewer in the cake, it should come out clean).
10. Remove from the oven and drop down the castella cake (with the mold) over your worktop from about 15cm high. Remove from the cake mold.
11. Place saran wrap over the top of castella tightly and flip the castella cake. Cover the cake with saran wrap completely (all sides) and let it sit wrapped overnight, keeping the top side facing down. This is at room temperature.
12. Unwrap the castella, gently peel off parchment paper. Slice off the sides of the castella with a sharp bread knife and cut castella into 2 halves. Then cut in (approx) 3cm thick slices.

Notes

About the edges of the castella, leftover from the slicing at the end : don't throw them away, you can make delicious rusks with :)

1. Place the edge of castella onto a baking sheet, and bake them for 10 minutes at 160℃ (pre-heated).

2. Turn off the oven (but do not open the door yet), leave for 8 to 10 minutes. Finally remove from the oven and spread on a rack until they cool down. It will be so crispy!

https://www.atelierlalune.com/2020/09/japanese-castella-cake/

August 28, 2020

Cold dan dan noodles

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork, Soup

Servings: 5 persons

Cold dan dan noodles

Ingredients

Ingredient A

30g toasted white sesame
3 to 4 garlic cloves
2 tbsp vegetable oil
1 tbsp sesame oil

Ingredient B

30ml soy sauce
1 tbsp gold plum chinkiang vinegar or black vinegar
1 tbsp toban djan / chili bean sauce
1 tbsp + 1 tsp chicken bouillon powder or weipa
1 1/2 tsp kosher salt
1/4 tsp sugar
1/2 to 1 tsp sichuan peppercorn oil
800ml soy milk
1L water
ramen noodles for 5 people

For the topping :

Amakara beef
1 leek - cut into julienne

Instructions

1. In a bowl, add ingredient A and blend with your hand blender or food processor until a smooth paste.
2. In a cooking pot, cook the sesame paste from #1 and cook for a few minutes over medium heat.
3. Add all ingredient B and cook for about 1 minute. Pour soy milk and water, add kosher salt, sugar and sichuan peppercorn oil (optional) and cook until almost boiling (not boiling!).
4. Transfer into a heat-safe bowl and let it cool to room temperature. Then chill in the fridge until cold.
5. Cook your ramen noodles according to the package directions. Drain and rince under cold water. Set aside.
6. Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Serve!

Notes

You can also enjoy with hot soup!

https://www.atelierlalune.com/2020/08/cold-dan-dan-noodles/