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Dans la lune

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

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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

September 19, 2020

Japanese Chashu/Char Siu

Japanese Chashu Braised Pork Belly

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Persons
5
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours, 30 minutes
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.

© 2021 Copyright Dans la lune

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

August 16, 2020

Char siu donburi Rice bowl

Char siu donburi Rice bowl

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
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).
© 2021 Copyright Dans la lune

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

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

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Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
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!
© 2021 Copyright Dans la lune

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

June 14, 2020

Black garlic oil – Ma-yu (Mayu)

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

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Serving Size
Half of jam bar
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
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.....
© 2021 Copyright Dans la lune

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

March 28, 2020

Homemade curry ramen with a pressure cooker

Homemade curry ramen with a pressure cooker

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
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!
© 2021 Copyright Dans la lune

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

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