Dans la lune

Zaru Soba – Cold Soba Noodles – buckwheat noodles

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Zaru Soba - Cold Soba Noodles - buckwheat noodles

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

Servings: 5 persons

Zaru Soba - Cold Soba Noodles - buckwheat noodles

Ingredients

    For the soba tsuyu (dipping sauce)
  • 250 ml water
  • 1 tbsp dashi powder
  • 50ml mirin
  • 30ml soy sauce
  • 1/2 tbsp sugar

  • 1 or 2 nori seaweed sheets
  • 1 leek - thinly sliced

  • Soba noodles for 5 people
  • wasabi (optional)

Instructions

  • 1. In a small cooking pot, add all the soba tsuyu ingredients and bring it to a boil. Reduce the heat to low and simmer for about 1 min. Remove from the heat and set aside until it cools down. Then keep the sauce in an airtight container and store in the refrigerator until soba is ready.
  • 2. In a large cooking pot, boil a potfull of water. Cook the soba noodles according to the package instructions (they depend on which kind of soba or brand you use). Or until your favorite tenderness.
  • 3. Rinse the soba noodles in the cold water to get rid of starch before you serve.
  • 4. Drain completely and divide soba among the serving plates. Garnish with shredded nori sheet on top.
  • 5. Pour enough "soba tsuyu" from the fridge into a small bowl for dipping the soba and serve with a side of sliced leek and wasabi.
https://atelierlalune.com/2020/02/zaru-soba-cold-soba-noodles-buckwheat-noodles/

Soba in hot soup

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Soba in hot soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

Servings: 5 persons

Soba in hot soup

Ingredients

    For the tenkasu
  • 60g cake flour (T45)
  • 100ml water
  • 1/4 tsp salt

    For the topping
  • 2 leek - finely sliced

  • Soba for 5 people

Instructions

  • 1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
  • 2. Add all the soup ingredients and bring it to a boil. Set aside.
  • 3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
  • 4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
  • 5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
  • 6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
  • 7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
  • 8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
  • Serve hot!
https://atelierlalune.com/2020/02/soba-in-hot-soup/

Katsudon bento – fried pork cutlet lunch box

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Katsudon bento - fried pork cutlet lunch box

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Pork, Rice

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/

Soft buns

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Soft buns

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

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 in a warm place 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/

Yakisoba

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Yakisoba

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

Servings: 2 persons

Yakisoba

Ingredients

  • 180g pork belly - thinly sliced - soak with 1 tbsp cooking sake or cooking white wine
  • 160g cabbage - cut into bite sizes
  • 1/2 onion (about 60g) - sliced
  • 1/2 carrot (about 120g) - roughly julienne
  • 1/4 red bell pepper (about 60g)
  • 1/4 green bell pepper (about 60g)

Instructions

  • 1. In a bowl, add all the seasoning ingredients and mix well until smooth.
  • 2. In a wok or a large frying pan, add oil and heat at medium high heat. Cook pork first until browned. Add onion, carrot and cook for about 1~2min. Then add cabbage, stir-fry until almost tender.
  • 3. Wash yakisoba noodles with hot water, using a sieve. Gently loosen the noodles with hands.
  • 4. Add the noodles in the wok and cook on medium heat. Keep an eye on the noodles as they may stick to the wok.
  • 5. Last, add the seasoning sauce. Mix all together using tongs.
  • Sprinkel some of aonori (if you like) and serve hot!

    If you use rehydratable noodle :
  • Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your hands to agitate the noodles. Drain well. Toss the noodles with 1~2 tsp of vegetable oil (or sesame oil) to keep the noodles from sticking together.

    Note :
  • Here I used "homemade fresh noodle": so first I steam the noodles for 5 to 6 mins, then I boil them for a few minutes. Then I wash the noodles with cold water to remove slime from the noodles.
https://atelierlalune.com/2019/11/yakisoba/

Homemade soba noodles with Philips pasta maker

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Homemade Soba Noodles with Philip pasta maker

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

Servings: 2 persons

Homemade Soba Noodles with Philip pasta maker

Ingredients

  • 125g [buckwheat flour|https://amzn.to/2RZlRKg
  • 105g bread flour or strong flour (T65)
  • 20g gluten flour
  • 87.5g water (35%)]

Instructions

  • 1. Mix dry ingredients (buckwheat flour, bread flour, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
  • 2. Turn the machine on and choose the 300g setting. Press Start.
  • 3. Slowly pour water through the opening in the lid.
  • 4. Soba dough will begin to form and soba noodle will come out within a few minutes. Cut the first soba noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first soba is not smooth enough ;-)
  • 5. The noodles will be extruded. Now do not cut the soba until the machine stops (Only if your are making soba with 500 or 600g flour (twice this recipe's amount), then you should cut once at halfway point).
  • 6. Toss the soba noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.

  • Note : Soba is sort of fragile and easy to cut naturally. That is why I don't cut them while it is extruding. I tried several ways and found that this way works the best :-)
https://atelierlalune.com/2019/11/homemade-soba-noodles-with-philip-noodle-maker/