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Dans la lune

November 13, 2019

‘iri dofu’ Scrambled Tofu (easy)

'iri dofu' Scrambled Tofu (easy)

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Persons
3
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
'iri dofu' Scrambled Tofu (easy)

Ingredients

  • 1/2 carrot - julienne
  • 3 brown mushrooms (80g)- sliced
  • 1/2 leek - julienne
  • 1 tofu (about 250g) - boil in hot water for 3min
  • 170g chicken thighs - cut into small pieces
  • 1 tbsp sesame oil

Ingredient A

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 4 tbsp water
  • 1/2 tsp dashi powder
  • 1 eggs
  • dash of salt (optional)

Instructions

  • 1. In a frying-pan, heat sesame oil and cook chicken and carrot until meat is no longer pink. Add mushrooms and leek. Cook.
  • 2. Break tofu into several bite pieces and add them in. Tofu will naturally break more while stirring.
  • 3. Add ingredient A (mix them ahead of adding). Bring it to a boil, stirring constantly, then pour the beaten egg onto it. Scramble it all together gently. Add a dash of salt if necessary.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Tofu

May 27, 2019

Chicken Soboro / Ground Chicken / Bento

Ground Chicken (Chicken Soboro)

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Persons
5
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ground Chicken (Chicken Soboro)

Ingredients

  • 600 to 700g ground chicken
  • 70g sugar
  • 3 tbsp cooking sake or white cooking wine
  • 120g soy sauce
  • 1 tbsp fresh ginger - grated or 1 tsp ginger powder

Instructions

  • 1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
  • 2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.
  • Serve with hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

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Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Tofu

April 22, 2018

Easy breaded white fish

Easy breaded white fish

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Persons
4

Ingredients

  • 700g (approx) white fish fillets - I used haddock
  • Pepper and salt to taste

- Ingredient A -

  • 50g panko/bread crumbs
  • 1/2 tbsp garlic powder
  • 1 tbsp aonori / seaweed
  • 25g mayonnaise
  • 2 tbsp tsuyu
  • 20g butter - cut into thin slices

Instructions

  • 1. Sprinkle both sides of the fish pieces with salt and pepper. Set aside.
  • 2. In a small bowl, add "A" and mix well. Pre-heat the oven to 180℃ degree.
  • 3. Arrange the fish fillets on the prepared baking sheet or in a lightly buttered baking dish.
  • 4. Spread the panko/bread crumbs mixture over the fillets. Sprinkle the butter over it.
  • 5. Place in preheated oven and bake for about 30 to 35 minutes.
  • Serve hot!
© 2022 Copyright Dans la lune

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

April 22, 2018

Hijiki and tofu meatballs

Hijiki and tofu meatballs

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Persons
4
Hijiki and tofu meatballs

Ingredients

  • 3 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 350g firm tofu
  • 80g zha cai - finely chopped
  • 350g ground beef

- Ingredient A -

  • 1 tbsp sugar
  • 1/2 tsp fine salt
  • 1 tbsp soy sauce

- Ingredient B -

  • 1/3 cup panko/bread crumbs
  • 1 tbsp mayonnaise
  • 1/2 tbsp ginger powder
  • 1 tbsp mirin
  • 10g hijiki - soak about 5 mins in water and drain
  • 1 egg

For the sauce

  • 2 tbsp bulgogi sauce / korean BBQ sauce
  • 1 tbsp ketchup
  • 1 tbsp tonkatsu or chuno sauce
  • 1 tbsp mayonnaise

Instructions

  • 1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
  • 3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
  • 4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
  • Serve hot with the sauce!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Tofu

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