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Dans la lune

May 23, 2021

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Ingredients

For the sauce :

  • 2 garlic cloves
  • 2.5 tbsp soy sauce
  • 5 tsp oyster sauce
  • 2.5 tbsp sesame oil
  • 2.5 tsp balsamic vinegar
  • 2.5 tsp sugar (or more)
  • 1 tsp chili oil or rayu (optional)
  • 1 tsp sichuan peppercorn oil
  • 5 eggs
  • udon for 5 people

Instructions

  • 1. making the sauce In a heat safe bowl, add all the sauce ingredeints and mix. Microwave for 1 min at 600w. Then mix, set aside.
  • 2. Bring water to a boil in a cooking pot. Once it boils, add the eggs and cook them for 6 min. When done, soak them in cold water until it cooled. Then peel and set aside.
  • 3. Cook udon according to package instructions. Wash with cold water and drain.
  • 4. Divide the udon into serving bowls. Pour the sauce and sprinkle sliced scallion. Place an egg in each bowl. Sprinkle roasted white sesame.
  • Enjoy!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Cuisine, Egg, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pasta

May 1, 2021

Anko Red Beans Paste Tsubuan

Anko Red Beans Paste Tsubuan

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Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Anko Red Beans Paste Tsubuan

Ingredients

  • 200g azuki beans - washed and drained
  • 150 to 200g sugar (use more or less depending on your taste)
  • a dash of salt
  • water, as much as necessary

Instructions

  • 1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
  • 2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
  • 3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
  • 4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
  • 5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
  • 6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
  • 7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cake, Chilled Desserts, Cooking, Cooking Recipe, Danish Pastry, Fast & Yummy, Food Yummy, Japanese, Sweet cooking

May 1, 2021

Mackerel Saba Roll – Maki Sushi Recipe

Mackerel Saba Roll - Maki Sushi Recipe

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Serving Size
4 saba rolls
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Mackerel Saba Roll - Maki Sushi Recipe

Ingredients

For the sushi rice :

  • 375g japanese rice - washed and drained
  • 400ml water

For the sushi seasoning :

  • 65ml rice vinegar or apple cider vinegar
  • 25g white sugar
  • 8g fine salt

For the fish :

  • 2 mackerels (4 filets) - boneless
  • 1 tsp kosher salt
  • 1 tsp vegetable oil

The sauce for the fish :

  • 2 tbsp soy sauce
  • 1.5 tbsp sugar
  • 1 tsp balsamic vinegar
  • some scallion
  • 4 nori sheets

Instructions

  • 1. In a cooking pot, add the uncooked Japanese rice and soak it in water for about 20 min.
  • 2. meanwhile make the sushi vinegar
  • Add all the sushi seasoning ingredients (Vinegar, sugar and salt). Cook over medium-high heat and melt the sugar and salt. Remove from the heat when it is almost boiling. Set aside.
  • 3. After soaking the rice, drain well and transfer to a cooking pot. Add 400ml water. Cover and cook over high heat, then bring it to a boil.
  • 4. Once boiling, reduce the heat to low. Mix once then cover again and simmer for 10 minutes.
  • 5. meanwhile prepare the fish
  • Wash the fish and drain with a kitchen towel. Place on a tray or plate. Sprinkle kosher salt (1 tsp) and coat well on both sides (make sure no bones are left in the middle). Leave 10 to 15 minutes.
  • 6. After 10 min simmering, remove the rice from the heat. Leave another 10 minutes but do not lift the cover yet. Then transfer into a moistened heat-safe bowl (or sushi "oke"). Pour the sushi vinegar on it in one go. Slice the rice and let it cool down. Cover and set aside.
  • 7. Now wipe the fish's excess salt with a kitchen towel. Add oil (1 tsp) on a frying-pan and heat over medium heat. Wipe any excess oil. Place the filets skin side down. Cook for about 4 minutes. Then flip them gently and cook another 3 to 4 minutes. Set aside.
  • 8. _ Prepare the sauce for the fish_
  • Add all the sauce for fish ingredients into a cooking pot. Cook over medium heat and bring it to a boil, then reduce the heat to low and simmer for about 1 min. Set aside.
  • 9. _ Putting the sushi together_
  • Place a nori (shiny side down) on your sushi rolling mat. Spread 1/4 sushi rice evenly, leaving a space of about 2cm uncovered along the edge. Cover the rice with saran wrap and flip. Roll up tightly, while removing the saran wrap at the same time.
  • 10. Once rolled up, sprinkle some scallion and place the fish. Brush with the sauce. Wrap with saran wrap tightly. Set aside and repeat for the 3 other rolls.
  • 11. Cut the sushi roll and clean your knife each time you finish a slice. Note : Keep the saran wrap when you cut the sushi. Remove it when the slicing is done.
  • 12. Place the sliced sushi and add more sauce if you like.
  • Enjoy!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Sauce, Seafood, Sushi roll

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Thai Yellow Curry with Homemade Thai Curry Paste

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Persons
5
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

  • 250g homemade thai yellow curry paste
  • 300g pork belly
  • 1 small size potato - cut into small pieces (thin)
  • 1/2 carrot - cut into small pieces (thin)
  • 1/2 onion - sliced
  • 1/2 red or green bell pepper - cut into julienne
  • 1 tbsp vegetable oil
  • 300ml coconuts milk
  • 300ml water
  • 1 tsp thai fish sauce
  • 1 tsp coconuts sugar or brown sugar
  • a dash of salt to your taste (optional)
  • Steamed rice

Instructions

  • 1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
  • 2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
  • 3. Add coconuts milk and mix well, then add water.
  • 4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
  • 5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
  • 6. Serve hot with steamed rice!
© 2022 Copyright Dans la lune

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

March 28, 2021

Homemade Easy Ramen

Homemade Easy Ramen

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Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Homemade Easy Ramen

Ingredients

For the soup base

  • 25g weipa or chinese chicken stock powder
  • 2 1/2 tsp hondashi powder
  • 5 tsp kosher salt
  • 3 garlic cloves - grated
  • 2 1/2 tbsp vegetable oil
  • 1 1/4 tsp [kobucha japanese kelp tea|https://amzn.to/314Gtoh (optional)|]
  • ---------------------------------------
  • Ingredients (for 1 person) :
  • 5g weipa or chinese chicken stock powder
  • 1/2 tsp hondashi powder
  • 1 tsp kosher salt
  • 1/2 garlic cloves - grated
  • 1/2 tbsp vegetable oil
  • 1/4 tsp kobucha japanese kelp tea (optional)
  • Ramen noodles for 1 person

Instructions

  • 1. In a cooking bowl, add all the soup base ingredients and mix well.
  • 2. Add some soup base in a serving bowl. Set aside.
  • 3. Cook your ramen according to the package instructions.
  • 4. Pour soup stock or boiled water into a serving bowl and mix to dissolve the soup base.
  • 5. Add ramen and your favorite topping. Today I top with char siu, scallion and sesame.
  • Enjoy :)
© 2022 Copyright Dans la lune

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

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

Print this recipe
Persons
2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Salmon Donburi Rice Bowl - Quick Lunch

Ingredients

  • 200g salmon tartare - cut into small cubes
  • 1/2 onion - thinly sliced
  • 2 tbsp mayonnaise
  • a dash of salt and sugar
  • 2 eggs

For the sauce (but you can also use off-the-shelf tsuyu)

  • 2 tbsp soy sauce
  • 1 tsp sugar
  • some sesame oil

Instructions

  • 1. In a small cup, add all the sauce ingredient and mix. Microwave 20 to 30 sec at 600w. Set aside.
  • 2. Soak the onion in water for about 10 min and then drain well. Transfer into a small bowl and add mayonnaise, salt and sugar. Mix and set aside.
  • 3. In a cooking pot, boil water and cook eggs for 6 mins (or more if you like harder eggs). After they are done, soak them in cold water until use.
  • 4. Serve the hot steamed rice in your serving bowl. Add onion slices on top, then salmon. Roast with a cooking torch if you like (optional). Pour the sauce and sprinkle chopped scallion.
  • 5. Place the boiled egg (cut in half), enjoy!

Notes

You can also use off-the-shelf tsuyu / 3x concentrated (つゆ), in this case silute 1 part tsuyu with 3 parts water. Adjust adding water to your taste.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Salad, Seafood

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