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Dans la lune

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

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Serving Size
5 to 6 people
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour, 40 minutes
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!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Pork, Rice

March 24, 2019

Pork katsu donburi (rice bowl)

Pork katsu donburi (rice bowl)

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Pork katsu donburi (rice bowl)

Ingredients

  • 500g pork filet - sliced
  • pepper and salt

Ingredient A

  • 1 egg
  • 2 tbsp milk
  • 1 tbsp plain flour
  • about 1 cup of panko (bread crumbs)

Ingredient B

  • 35g unsalted butter
  • 2 tbsp worcestershire sauce
  • 3 tbsp ketchup
  • 150g cola or pepsi
  • 3 tbsp tonkatsu sauce or chuno sauce

Instructions

  • 1. In a small bowl, add all the ingredient A and mix. Set aside.
  • 2. Dust salt and pepper on pork slices and dredge them in the mix from #1. Coat with panko.
  • 3. Heat the oil to 170C and deep-fry until golden brown on both sides. Drain extra oil on paper towel. Set aside.
  • 4. In a sauce pan, add all ingredients B and bring to a boil. Put the tonkatsu in it. Simmer for about 2min, turning once at least.
  • 5. Serve rice in a Donburi bowl and place the tonkatsu on top. Serve with cabbage, eggs, salad and/or broccoli (as you prefer really) as side.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice

March 24, 2019

Eggplant and minced beef sauce spaghetti

Eggplant and minced beef sauce spaghetti

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Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Eggplant and minced beef sauce spaghetti

Ingredients

  • 1 eggplant (about 300g) - cut into 1cm cubes
  • 2 garlic cloves - finely chopped
  • 2 onion - roughly chopped
  • 350g ground beef
  • 100ml white wine

Ingredient A

  • 2 tbsp tomato paste
  • 1/2 tsp soy sauce
  • 1 beef stock cube (10g)
  • 2 diced tomato can (400g x 2)
  • 2 tsp white sugar
  • 2 tbsp ketchup
  • a dash of salt
  • 1/2 tbsp maple syrup
  • 250g mozzarella cheese (as much as you want) - cut into small chunks
  • 1 pack of spaghetti or your preferred pasta (500g)
  • Olive oil to cook

Instructions

  • 1. In a skillet (or cooking pan) add 2 tbsp olive oil and stir-fry eggplants until wilted. Transfer into a plate and set aside.
  • 2. In the same skillet (or cooking pan), heat another 1 tbsp olive oil and fry the garlic until fregrant. Add onion and cook until the onion is wilted.
  • 3. Add ground beef and white wine, cook until the meat is no longer pink.
  • 4. Add the ingredients A and bring it to boil. Cover and simmer for about 30 min.
  • 5. Uncover and and maple syrup, simmer another 10 minutes.
  • 6. About 10 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, check for doneness a few minutes before the suggested cooking time.
  • 7. Take the sauce off from the heat and toss in the cooked pasta. Add mozzarella cheese and lighlty mix together.
  • 8. Sprinkle parmesan cheese over the spagettie and serve straight away.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

March 22, 2018

Gastrique sauce

Gastrique sauce

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Persons
half cup of sauce
Gastrique sauce

Ingredients

  • 1/2 tbsp balsamic vinegar
  • 100g sugar
  • 25g red wine vinegar
  • 50g water

Instructions

  • 1. In a small cooking pot, add balsamic vinegar, sugar and wine vinegar. Bring it to boil. When the sauce is nicely caramelized and has thickened, then add water gradually and mix gently.
  • 2. Simmer for another 2 to 3 mins. Remove from the heat. Let it cool to room temperature.
  • Serve with any foods, meat, fish salad, cheese even for sweets!
  • The gastrique sauce can be stored for about two weeks in the refrigerator.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Sauce

March 4, 2018

Mushroom sauce with soy milk

Mushroom sauce with soy milk

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Persons
5
Mushroom sauce with soy milk

Ingredients

  • 400g brown mushroom - finely chopped
  • 3 garlic cloves - finely chopped
  • 1 onion - finely chopped
  • 90g eggplant - finely chopped
  • 1 tsp kosher salt
  • 25g butter
  • 130g yogurt
  • 170g soy milk
  • 1/2 tbsp soy sauce
  • 1/2 tbsp worcestershire sauce
  • 120g sour cream
  • 1 tsp garlic powder
  • 1 or 2 tbsp parmesan cheese
  • dash of pepper to taste
  • 1 tbsp lime juice (optional)

Instructions

  • 1. In a frying pan, heat 1 tbsp oil and fry the garlic until fragrant. Add mushroom, onion and eggplant. Stir and continue cooking until wilted.
  • 2. Add all the ingredient "A" to season. Simmer for about 5 mins. Finally add Parmesan cheese and dash of pepper to taste.
  • Serve with the pasta!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pasta, Sauce

March 3, 2018

Dressing – Chinese taste

Dressing – Chinese taste

Print this recipe
Dressing – Chinese taste

Ingredients

  • 50g soy sauce
  • 60g rice vinegar or apple vinegar
  • 70g water
  • 25g to 30g sugar
  • 1 tsp sesame oil
  • dash of salt to taste

Instructions

  • 1. In a small bowl, add all the ingredient and mix. It's done!
  • Serve with salad, noodle or rice.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Salad, Sauce

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