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Dans la lune

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Shio Ramen V2 - Salt Flavored

Ingredients

For the soup stock :

  • 700g (approx) Chicken breast or Thighs - boneless
  • 1/2 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp cooking sake or cooking white wine
  • 2L water (approx)

For the soup base :

  • 50 to 80g green parts of a leek - chopped
  • 1 tbsp sesame oil
  • 60ml vegetable oil
  • 5g katsuo/dried bonito flakes
  • 5g garlic cloves - grated
  • 3 tbsp kosher salt
  • 1 tsp kobucha/kelp powder
  • 2 tsp chinese chicken bouillon powder
  • 150ml boiled water
  • Ramen noodles for 5 people
  • 1 tbsp sesame oil

Instructions

  • 1. Make the soup stock In a big cooking pot, add about 2L water and bring it to a boil. Once it boils add the chicken.
  • 2. Bring it to a boil again, then remove from the heat. Cover and leave it for 1 to 2 hours.
  • 3. Meanwhile make the soup base
  • In a heat-safe bowl, add katsuo flake, garlic and kosher salt and set it aside. In a small cooking pot, add leek, sesame oil and vegetable oil. Bring it to a boil and once it is boiling, simmer for 3 minutes.
  • 4. Then immediately pour this oil mixture into a bowl. Mix well.
  • 5. Add kobucha, chicken powder and boiled water. Mix well : the salt should melt completely. Set aside. You can leave it until the chicken is ready.
  • 6. Using a cooking sieve, strain the soup base into another bowl. Press or squeeze well against the sieve.
  • 7. Transfer the sieve residual into another bowl and blend it with your hand blender until it is smooth like a paste.
  • 8. Remove the chicken from the water and cut it in slices. Set it aside. With the soup stock, strain once and add more water to reach a total of about 2.5L (it's about 500ml per person) then bring it to a boil.
  • 9. Prepare the noodles Cook your ramen according to the package instructions. Place 2 to 3 tbsp (or more) soup base into your serving ramen bowl, add the boiled soup stock, then place the cooked ramen into the soup.
  • 10. Top your ramen with chicken, leek, egg etc.....Sprinkle sesame, and enjoy :)
© 2021 Copyright Dans la lune

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

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Chicken amakara - sweet and sour with egg sauce

Ingredients

  • 700g boneless, skinless chicken breasts - cut into bite sizes
  • 60g katakuriko/potato starch

Ingredient A

  • 2 tbsp cooking sake or cooking white wine
  • 1 tsp white sugar
  • 1/3 tsp fine salt

For the seasoning sauce

  • 2 1/2 tbsp soy sauce
  • 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
  • 2 to 3 tsp white sugar
  • 2 tsp vinegar (apple cider vinegar)

For the egg sauce

  • 2 egg - hard boiled and chopped
  • 1/4 onion - finely chopped, soaked in water, then drained well
  • 60g mayonnaise
  • 1 garlic - grated
  • 1 tsp white sugar
  • 1/4 tsp fine salt

Instructions

  • 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
  • 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
  • 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
  • 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
  • 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
  • 6. Uncover and cook them until both sides are nicely brown.
  • 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
  • 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
© 2021 Copyright Dans la lune

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

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Tatsuta-age deep fried marinated chicken

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

  • 3 tbsp soy sauce
  • 2 garlic cloves - grated
  • 1 thumb of ginger (15g) - grated
  • 2 tbsp cooking sake or cooking white wine
  • 1 tbsp ketchup
  • 1 tbsp sesame oil
  • 1/2 tbsp garlic powder
  • 1 tsp white sugar
  • 1 tsp kosher salt
  • a dash of pepper
  • 1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

  • 1 red onion - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • dash of salt
  • 160g katakuriko/potato starch
  • 40g plain flour/cake flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
  • 2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
  • 3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Serve hot!
© 2021 Copyright Dans la lune

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

March 27, 2020

Homemade Shio Ramen

Homemade Shio Ramen

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour, 15 minutes
Homemade Shio Ramen

Ingredients

  • 2 or 3 boneless chicken thighs - discard excess fat
  • 1L + 1L water
  • some green parts of a leek (optional)

For the chicken sauce

  • 2 tbsp mirin
  • 2 tbsp cooking sake or cooking white wine
  • 2 tbsp soy sauce
  • 1 1/2 tbsp sugar

For the shio soup base :

  • 1 leek - sliced (about 5mm) or roughly chopped
  • 3 garlic cloves - grated
  • 2 tbsp kosher salt
  • 1 tbsp weipa, shantung or chicken stock powder
  • 1 tbsp katsuo flake
  • 30ml vegetable oil
  • 2 tbsp sesame oil
  • 3 tbsp cooking white wine or cooking sake
  • 1 tsp soy sauce
  • 1 tsp hondashi powder

Instructions

  • 1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
  • 2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
  • 3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
  • 4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
  • 5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
  • 6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
  • 7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

© 2021 Copyright Dans la lune

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

February 13, 2020

Chicken wrap

Chicken wraps

Print this recipe
Persons
4
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Chicken wraps

Ingredients

  • 4 boneless, skinless chicken thighs

For the seasoning sauce

  • 80ml soy sauce
  • 4 tbsp sugar
  • 2 tbsp cooking sake or cook white wine
  • 1 tsp fresh ginger - grated
  • 2 1/2 tbsp vegetable oil
  • 2 tbsp mirin
  • Some wraps (homemade)
  • 1 leek - finely julienne

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
  • 3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
  • 4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
  • 5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!
© 2021 Copyright Dans la lune

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

December 21, 2019

Crispy Chicken Burger

Crispy Chicken Burger

Print this recipe
Persons
5
Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 hour, 30 minutes
Crispy Chicken Burger

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

  • 2 garlic cloves - grated
  • 15g fresh ginger - grated
  • 3 tbsp soy sauce
  • 2 tbsp cooking sake or white cooking wine
  • 1 tbsp sesame oil
  • 1 tbsp ketchup
  • 1/2 tbsp hazelnuts oil (optional)
  • 1/2 tbsp garlic powder
  • 1 tsp sugar
  • 1 tsp kosher salt
  • dash of pepper

For the sauce

  • 1 red onion or shallot - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • salt and pepper to taste
  • 80g katakuriko/potato starch
  • 80g cake flour/plain flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
  • 2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
  • 3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread & Pizza, Chicken, Cooking, Cooking Recipe, Everyday cooking

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