Name: Katsuo Furikake - Japanese Rice Seasoning
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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!

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!

May 23, 2021

Grilled Mochi Yakimochi

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

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.

May 1, 2021

Ice Cream Waffle Cone

Serving Size

5 to 8 cones

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

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!