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Dans la lune

February 6, 2021

Salmon Donburi Rice Bowl

Salmon Donburi Rice Bowl

Print this recipe
Persons
2
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Salmon Donburi Rice Bowl

Ingredients

  • 200g salmon tartare
  • 1/2 onion - thinly sliced
  • 2 tbsp mayonnaise
  • a dash of salt and sugar
  • 2 eggs
  • some chopped scallion

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

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

Instructions

  • 1. In a cooking pot, bring the water to a boil and cook eggs for 6 minutes. Soak in cold water for 5 to 10 minutes and remove the shell. (Set it aside)
  • 2. In a small cooking bowl, add sliced onion and soak in water for a few minutes. Drain well and add mayonnasie, salt and sugar, mix well. Set aside.
  • 3. In a small cup, add all the sauce ingredients and mix. Microwave 20 sec, set aside.
  • 4. Serve the steamed rice in the first serving bowl, place the onion and salmon tartare (100g). Roast with a cooking torch if you like. Top with egg and pour the sauce! Sprinkle chopped scallion.

Notes

If you have TSUYU, then you can use as the sauce without making your own sauce. I usually use Triple-concentrated one.

© 2021 Copyright Dans la lune

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

December 11, 2019

Curry rice without curry roux

Curry rice without curry roux

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Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Curry rice without curry roux

Ingredients

  • 2 tbsp vegetable oil
  • 4 garlic cloves - finely chopped
  • 15g fresh ginger - finely chopped
  • 500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
  • 1 carrot - small cubes
  • 1 onion - roughly chopped
  • 50g butter
  • 80g cake flour/plain flour (T45)
  • 5 tbsp curry powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika powder (not spicy)
  • 2 tbsp brown sugar

Ingredient A

  • 1 tsp instant coffee powder
  • 1/2 tsp kosher salt
  • 1/2 tsp soy sauce
  • 1 1/2 apricot jam
  • 2 beef stock cubes (20g)
  • 2 tbsp ketchup
  • 900g water or more water if necessary
  • dash of salt

Instructions

  • 1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
  • 3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
  • 4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
  • 5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
  • 6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
  • 7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
  • 8. Serve hot with hot steamed rice!
  • (Sorry there was no picture with the rice as it was too dark to take a decent shot...)
© 2021 Copyright Dans la lune

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

November 13, 2019

Bibimbap

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Bibimbap

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Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Bibimbap

Ingredients

  • 4 rice cooker cups of rice - (uncooked Japanese rice, short grain)
  • 4 rice cooker cups of water - Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.

For the bean sprouts

  • 250g bean sprouts - boiled and drain
  • 1/2 garlic clove - grated
  • 1 tsp sesame oil
  • 1/2 tsp dashida
  • 1 tsp white sesame
  • 1/2 tsp sugar
  • dash of salt

For the carrot

  • 1 carrot - julienne
  • 1/2 tsp sugar
  • 1/2 garlic clove - grated
  • 1/2 tsp sesame oil
  • dash of salt to taste
  • dash of dashida (optional)

For the spinach

  • 130g baby spinach or spinach - boil and drain (cut into bite sizes)
  • 1/2 tsp soy sauce
  • 1/2 garlic clove - grated
  • 1/2 tsp sesame oil
  • 1/2 tsp white sesame
  • dash of sugar

For the daikon radish

  • 100g daikon radish - julienne (soak in the salted water for 20 mins.) - drain well
  • 1/4 tsp korean red pepper powder or chili pepper
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp white sesame
  • 1/2 garlic clove - grated
  • 1/4 tsp apple vinegar

For the beef

  • 500g boneless beef, sirloin or any tender loin area - cut into thin strips
  • 2 tbsp cooking sake or white cooking wine
  • 1 1/2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 garlic clove - grated
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tsp dashida

For the bibimbap sauce

  • 2 garlic cloves - grated
  • 50g soy sauce
  • 3 tbsp sugar
  • 1 tbsp cooking sake or white wine
  • 1/2 tbsp sesame oil
  • 2 tsp white sesame
  • 1/4 tsp dashida
  • 2 tbsp gochujang - less or more as your taste
  • 2 or 4 egg yolk

Instructions

  • 1. For the bean sprouts, add all the ingredients in a bowl and mix. Set aside.
  • 2. For the carrot, add all the ingredient in another bowl and mix. Set aside.
  • 3. For the spinach, add all the ingredients in another bowl and mix. Set aside.
  • 4. For the daikon radish, add all the ingredients in another bowl and mix. Set aside.
  • 5. For the beef, in a bowl, add all the ingredient ( except the beef ) and mix well. Add the beef to marinate for about 15min. Heat 1 tbsp oil and stir-fry the beef until no longer pink. Set aside.
  • 6. For the bibimbap sauce, in a small pan, heat 1 tsp oil and fry the garlic until fragrant. Add all the rest of sauce ingredients (except gochujang at the moment). Bring it to a boil and simmer for about 15~20min. Add gochujang as per your taste.
  • 7. Assemble bibimbap, place the rice into an iron casserole dish or a bowl you prepared (I used a Staub here). On top, add the meat and the vegetables you made onto the rice and place 2 or 3 egg yolks onto the vegetables. Pour the bibimbap sauce, as much as you like, and mix well before you eat.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Rice

May 27, 2019

Chicken Soboro / Ground Chicken

Ground Chicken (Chicken Soboro)

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Persons
5
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ground Chicken (Chicken Soboro)

Ingredients

  • 600g ground chicken
  • 70g sugar
  • 3 tbsp cooking sake or white cooking wine
  • 120g soy sauce
  • 1 tbsp fresh ginger - grated or 1 tsp ginger powder

Instructions

  • 1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
  • 2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.
  • Serve with hot steamed rice!
© 2021 Copyright Dans la lune

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

March 26, 2019

Pork Belly Rice Bowl (butabara donburi)

Pork Belly Rice Bowl (butabara donburi)

Print this recipe
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Pork Belly Rice Bowl (butabara donburi)

Ingredients

  • 500g pork belly/loin - finely slices
  • 2 garlic cloves - finely chopped

Ingredient A

  • 55g soy sauce
  • 2 1/2 tbsp mirin
  • 1 1/2 tbsp sugar
  • 1 tsp ginger powder
  • 65ml water
  • 1 1/2 tbsp cook white wine or cooking sake
  • 5g honey
  • 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

  • 1. In a skillet, heat 1 or 2 tbsp oil and fry the garlic until fragrant. Add the pork and cook until the meat is no longer pink. Transfer to the plate and set aside.
  • 2. Using the same killet from #1, add all ingredients A and bring to a boil. Once boiled, add the pork. Simmer for 4 to 5min.
  • 3. Add the dissolved katakuriko/potato starch to thicken the sauce.
  • 4. Serve the pork on a bowl of rice!
© 2021 Copyright Dans la lune

 

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

March 24, 2019

Pork katsu donburi (rice bowl)

Pork katsu donburi (rice bowl)

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Pork katsu donburi (rice bowl)

Ingredients

  • 500g pork filet - sliced
  • pepper and salt

Ingredient A

  • 1 egg
  • 2 tbsp milk
  • 1 tbsp plain flour
  • about 1 cup of panko (bread crumbs)

Ingredient B

  • 35g unsalted butter
  • 2 tbsp worcestershire sauce
  • 3 tbsp ketchup
  • 150g cola or pepsi
  • 3 tbsp tonkatsu sauce or chuno sauce

Instructions

  • 1. In a small bowl, add all the ingredient A and mix. Set aside.
  • 2. Dust salt and pepper on pork slices and dredge them in the mix from #1. Coat with panko.
  • 3. Heat the oil to 170C and deep-fry until golden brown on both sides. Drain extra oil on paper towel. Set aside.
  • 4. In a sauce pan, add all ingredients B and bring to a boil. Put the tonkatsu in it. Simmer for about 2min, turning once at least.
  • 5. Serve rice in a Donburi bowl and place the tonkatsu on top. Serve with cabbage, eggs, salad and/or broccoli (as you prefer really) as side.
© 2021 Copyright Dans la lune

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

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