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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

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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 23, 2021

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Print this recipe
Persons
5
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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Cuisine, Egg, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pasta

May 23, 2021

Grilled Mochi Yakimochi

Grilled Mochi Yakimochi

Print this recipe
Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Grilled Mochi Yakimochi

Ingredients

  • 100g glutinous rice flour
  • 200ml water
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • Dipping sauce :
  • Nutella
  • Soy sauce+sugar
  • Olive oil+balsamico
  • Salted butter, etc as you like!

Instructions

  • 1. In a heat-safe cooking bowl, add glutinous rice flour, sugar and salt. Mix.
  • 2. Add water and mix well.
  • 3. Cover lightly with saran warp and microwave 2 minutes at 600w. Mix with a rubber spatula gently. Cover again and microwave for another 2 min or more at 600w. Mix well.
  • 4. Dust a work surface with potato starch (katakuriko). Transfer the dough onto it. Dust potato starch over the mochi.
  • 5. Roll out the mochi to about 1.5cm thickness. Cut into bite pieces (here about 3x3 cm). Bake immediately - or when you are ready - both way are ok.
  • 6. Transfer to your baking tray and bake 10 to 12 min at 230℃.
  • 7. Prepare the topping of your choice and enjoy Yakimochi :) My personal favorite is a mix of soy sauce and sugar!

Notes

You can also bake with a mini oven (toaster oven), if you like.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cookies, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Mochi, Rice, Snack, Sweet cooking

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