Name: Japanese Chashu Braised Pork Belly
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 5 persons
Ingredients: 650g pork belly in a single chunk - (or up to 1kg) - rindless and boneless; 20g fresh ginger - cut in half; 2 garlic cloves - cut in half; 1 green parts of leek; ; For the marinade :; 2 tbsp mirin; 50ml soy sauce; 50ml cooking wine or cooking sake; 2 tbsp white sugar; ; 1 garlic - grated; ; water (I used 3L for this recipe)

September 19, 2020

Japanese Chashu/Char Siu

Japanese Chashu Braised Pork Belly

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Japanese, Pork

Servings: 5 persons

Japanese Chashu Braised Pork Belly

Ingredients

650g pork belly in a single chunk - (or up to 1kg) - rindless and boneless
20g fresh ginger - cut in half
2 garlic cloves - cut in half
1 green parts of leek

For the marinade :

2 tbsp mirin
50ml soy sauce
50ml cooking wine or cooking sake
2 tbsp white sugar
1 garlic - grated
water (I used 3L for this recipe)

Instructions

1. Roll up the pork belly and tie up with a cooking string.
2. Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).
3. Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).
4. Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.
5. After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.
6. Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.
7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
8. Next Day Transfer onto a cutting board, remove the thread and slice :)
Use it for ramen topping, char siu don or fried-rice!

Notes

Note : Keep the broth in which you boiled the pork if you are making ramen.

https://atelierlalune.com/2020/09/japanese-chashu-char-siu/

August 16, 2020

Char siu donburi Rice bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pork, Rice

Servings: 5 persons

Char siu donburi Rice bowl

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

https://atelierlalune.com/2020/08/char-siu-donburi-rice-bowl/

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

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

Servings: 5 persons

Milky Tonkosu Udon with Soy Milk

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

https://atelierlalune.com/2020/08/milky-tonkotsu-udon-with-soy-milk/

June 14, 2020

Black garlic oil – Ma-yu (Mayu)

Black garlic oil - Ma-yu oil (Mayu oil)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

Black garlic oil - Ma-yu oil (Mayu oil)

Ingredients

50g garlic - thinly sliced
50ml vegetable oil
20g lard
1 tbsp sesame oil

Instructions

1. Toast garlic slices with your toaster or oven about 10 to 15 min at 170℃ until lightly browned and crispy.
2. In a wok (or frying-pan), add vegetable oil, lard, sesame oil and toasted garlic.
3. Remove 1/4 of garlic when it is lightly browned. Then another 1/4 of the garlic when a bit more browned. Then the third 1/4 of garlic is removed and once more when the garlic turns completely black. So you get garlic in 4 different colors in the end, see the picture.
4. Keep the oil you used to cook the garlic. Transfer the fried garlic to a blender and blend it until it becomes fine powder, then add 2 tbsp of the oil you kept aside. Continue to blend until you have a paste.
5. Add all the remaining oil and blend until well blended.
6. Transfer into a jar of jam or a plate.
7. Pour the "Mayu" over the ramen! Or, as it works nicely too, on fried rice, miso soup etc.....

https://atelierlalune.com/2020/06/black-garlic-oil-ma-yu-mayu/

March 28, 2020

Homemade curry ramen with a pressure cooker

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Asian Noodles, Beef, Cooking, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Homemade curry ramen with a pressure cooker

Ingredients

1 tbsp vegetagle oil
350g beef - sliced
2 garlic cloves - finely chopped
a thumb of ginger - finely chopped
1 onion - sliced
1 carrot - cut into small pieces
1 beef bouillon cube
1L water + 800ml water

For the seasoning :

2 tbsp hondashi powder
2 tbsp soy sauce
2 tbsp curry powder
2 tbsp mirin
1 1/2 tsp sugar
6 cubes curry roux (Japanese curry sauce) - about 150g
* you can add more or less, depend on how tick you want your soup.
1/2 tsp salt (if necessary)

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic, ginger and fry until just fragrant. Add the beef and cook for a few min. Then add onion, carrot and stir-fry for about 5 min or until slightly wilted.
2. Add water (1L) and beef bouillon cube. Put the lid on and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
3. Remove the lid, add another 800ml water. Add the seasoning (hondashi powder, soy sauce, mirin, curry powder, sugar and - optionnaly - salt.
4. Add the curry roux and bring the pot to a boil. Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Your curry soup is ready.
5. Cook noodles according to the package instructions. Meanwhile, serve curry soup in a serving bowl. Immediately place the cooked noodles in the curry soup. Top up with chopped scallion and cheese if you want. Serve hot!

https://atelierlalune.com/2020/03/homemade-curry-ramen-with-a-pressure-cooker/

March 27, 2020

Homemade Shio Ramen

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

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

Servings: 5 persons

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!