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Katsudon bento – fried pork cutlet lunch box

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Katsudon bento - fried pork cutlet lunch box

Servings: 5 to 6 people

Katsudon bento - fried pork cutlet lunch box

Ingredients

    For the steamed rice :
  • 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
  • 4 or 5 rice cooker cups water

  • 900g boneless pork loin - cut into about 1 to 1.5cm slices
  • salt and pepper (for seasoning)
  • some flour (for dusting)
  • 2 eggs - mix with 30ml milk
  • some panko / breadcrumbs (as much as needed)

  • 1/2 cabbage - cut into julienne - wash and drain well

  • tonkatsu sauce
  • mayonnaise (optional)

Instructions

  • 1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
  • 2. Season the pork with salt and pepper and dust with flour lightly.
  • 3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
  • 4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
  • 5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
  • 6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
  • Serve hot!
https://atelierlalune.com/2020/01/katsudon-bento-fried-pork-cutlet-lunch-box/

Kakiage tempura udon

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Kakiage tempura udon

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 5 persons

Kakiage tempura udon

Ingredients

    For the kakiage tempura
  • 1 leek (about 240g) - into a julienne
  • 100g small shrimps
  • 1 tbsp katakuriko/potato starch
  • 4 tbsp plain flour/cake flour (T45)

    Tempura mix
  • 2 tbsp water
  • 1 tsp apple cider vinegar
  • 1 egg

    For the easy udon soup
  • 2L water
  • 3 tbsp soy sauce
  • 4 tbsp mirin
  • 1 1/2 to 2 tbsp sugar
  • 2 tsp salt
  • 2 tbsp dashi powder

  • Udon noodles for 5 people

Instructions

  • 1. Making the kakiage In a large bowl, add leeks and shrimps. Mix. Then add katakuriko/potato starch and flour. Coat vegetables well with flour.
  • 2. For tempura batter, add beaten egg in a medium bowl, then add ice water (2 tbsp) and vinegar (1tsp). Mix them. Pour the batter on the vegetables from #1 and mix lightly.
  • 3. Prepare a large plate lined with paper towels (it will help absorb excess oil).
  • 4. Add oil to a large saucepan to reach a depth of 5 cm. Heat up to 165~170°C at medium-high heat. Gently place a few battered vegetables in. While the batter fries, use your chopsticks to maintain the veggies shape until it has hardenned (other wise they might spread away from each other). Fry kakiage until they are golden brown. Drain excess oil on the paper towel plate. Set aside.
  • 5. Prepare the udon soup In a big cooking pot add 2L water, add soy sauce, mirin, sugar, salt and dashi powder. Bring it to a boil. That's your soup.
  • 6. Bring another large pot of water to boil for udon cooking. Once the soup and the kakiage are ready, cook udon noodles in the water. For the time to boil udon, follow the package instructions. Heat up the noodle soup at the same time.
  • 7. Serve udon and soup in bowls and top with kakiage!
https://atelierlalune.com/2020/01/kakiage-tempura-udon/

Soft buns

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Soft buns

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Soft buns

Ingredients

  • 235g bread flour (T65)
  • 5g gluten flour
  • 38g unsalted butter
  • 120g milk
  • 25g sugar
  • 1/2 tsp salt
  • 1 egg

  • 5g dry yeast

Instructions

  • 1. In a heat-safe bowl, add milk and butter. Microwave for 20~30 sec, or until the butter is completely melted. Add bread flour, gluten flour, sugar, salt, egg and milk mixture in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 8 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Shape each piece into a round ball then flatten them. Arrange on lined baking trays. Cover and let rise for 40~60min or until the dough has doubled in volume.
  • 5. Bake in a preheated 180℃ oven for about 10min. Remove from the oven and let it cool down on a wire rack.
  • 6. Brush some butter lightly over the freshly baked buns if you like.
https://atelierlalune.com/2020/01/soft-buns/

Bacon Epi Bread with home bakery

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Bacon Epi Bread with home bakery

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Bacon Epi Bread with home bakery

Ingredients

  • 250g bread flour (T65)
  • 5g salt
  • 3g sugar
  • 170g water
  • 2g dry yeast

  • 4 tsp mayonnaise
  • 200g bacon

Instructions

  • 1. Measure carefully, placing all ingredients (flour, salt, sugar and water) in your home bakery machine. The dry yeast probably needs to be placed in a dedicated compartement. Select Dough/Manual cycle and press start.
  • 2. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and divide it into 4 equal pieces. Cover it with a dry cloth. Take bench time for 15 to 20min.
  • 3. On the floured surface, roll out a piece to a 18~20cm long oval shape with a rolling pin. Then spread the bacon (25g each) on the dough.
  • 4. Fold the dough onto itself length-wise : the right-most side onto itself and the left-most side onto itself. Both meeting along the centerline. Roll over the dough to flatten it lightly.
  • 5. Fold the dough length-wise once more closing it onto itself form both sides again. Only this time, we are shaping it into a log (instead of aiming for flat). Pinch it with your fingers a little along the centerline to 'stitch' it together. Make all 4 logs in this way.
  • 6. Place the dough logs side by side but not too close on a lightly floured cloth, seam side down to rest. Lift up the cloth between baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 7. Pre-heat the oven to 230℃.
  • 8. Once the logs have risen, gently transfer them onto a parchment-lined baking sheet (seam side down).
  • 9. Flour the dough logs lightly and start cutting them : Using a pair of clean kitchen scissors, make deep cuts in the dough at a 45 degree angle. At each cut, slide-push the dough alternatively to the left and then to the right.
  • 10 Bake for 15~20min until the crust is browned.
https://atelierlalune.com/2020/01/bacon-epi-bread-with-home-bakery/

Roast Beef in the oven

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Oven Roast Beef

Servings: 5 persons

Oven Roast Beef

Ingredients

  • 1kg top round roast beef
  • 3 garlic cloves - grated
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • dash of pepper

    For the sauce
  • 1 tbsp olive oil
  • 2 to 3 garlic cloves - grated
  • 1 shallot - finely chopped
  • 20g unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • 2 tbsp mirin

Instructions

  • 1. Coat the block beef with olive oil, salt, pepper and garlic and let sit for about 30 min.
  • 2. On a frypan, grill the beef (only its surface) on all sides until well browned.
  • 3. Preheat your oven to 110℃ degrees.
  • 4. Place the roast beef onto a baking dish. I usually put aluminium foil on the baking dish. Bake for 50min.
  • 5. Wrap the roast up tightly in the foil and let it rest outside the oven at room temperature. While it is resting, it will continue to cook.
  • 6. In the meantime, making the sauce In the same frying-pan (just remove any burnt garlic bits) fry the garlic until fragrant. Add shallot and cook until browned. Then add butter. Once the butter is melted, add all the other sauce ingredients (soy sauce, worcestershire sauce, sugar and mirin). Bring it to a boil and add olive oil (1 tbsp). Then transfer to your serving plate. Almost ready!
  • 6. Using a sharp knife, slice the roast beef into thin slices (as per your taste) and serve with the sauce!
https://atelierlalune.com/2020/01/roast-beef-in-the-oven/

Homemade “teuchi” Egg Noodles

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Homemade "teuchi" Egg Noodles

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Servings: 3 people

Homemade "teuchi" Egg Noodles

Ingredients

  • 250g bread flour (T65)
  • 50g plain flour/cake flour (T45)
  • 129g water
  • 1 egg yolk
  • 7g salt
  • 5g baking soda

Instructions

  • 1. Hand whisk together bread flour and plain flour in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add salt and baking soda. Mix well until dissolved, then add egg yolk. Mix well.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again at the thickest setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next setting 2 and run dough through once or twice. Repeat (once or twice) at each following position until you reach setting 5 or 6.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. Well, you can skip this step if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

    TIP: You can also freeze the noodle bundles to use them later.
https://atelierlalune.com/2020/01/homemade-teuchi-egg-noodles/