Dans la lune

Homemade Shio Ramen

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)

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!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)

https://atelierlalune.com/2020/03/homemade-shio-ramen/

Homemade soy sauce (shoyu) ramen

Homemade soy sauce (shoyu) ramen

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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

Servings: 5 persons

Homemade soy sauce (shoyu) ramen

Ingredients

  • 4 boneless chicken thighs - discard excess fat
  • 1L + 1L water
  • green parts of a leek
  • fresh ginger (optional)

    For the topping :
  • 1/2 leek - cut into julienne

Instructions

  • 1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger. 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 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. Season with salt and pepper. Cut into slices and set aside.
  • 4. making the soy sauce soup base In a small heat-resistant bowl, add the chopped leek (about 10cm) and garlic (grated). Set aside.
  • 5. In a small cooking pot, add soy sauce, cooking sake, oil, sesame oil, balsamic vinegar, hondashi powder and sugar. Heat over medium heat until almost boiled. Remove from the heat and pour the soy sauce mixture over the leek in a bowl.
  • 6. Add torigara powder and oyster sauce, mix well and set aside.
  • 7. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping with chicken and leek (julienne) over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how you like it.

https://atelierlalune.com/2020/03/homemade-soy-sauce-shoyu-ramen/

Green tea (Matcha) ice cream with compressor machine

Green tea (Matcha) ice cream with compressor machine

Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Green tea (Matcha) ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 350ml milk
  • 70g white sugar
  • 10g matcha (green tea powder) dissolve in 50ml boiling water
  • 20g inverted sugar syrup
  • 20g glucose powder
  • 10g sweetened condensed milk
  • 180g heavy cream/whipping cream

  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. In a bowl, add egg yolk.
  • 2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add the green tea mixture (matcha dissolved with boiling water), mix well. Then, add the inverted sugar syrup, the glucose powder and condensed milk. Mix well to melt. Let it cool down completely in the water bath.
  • 5. Once the milk mixture is cooled completely, add heavy cream and mix.
  • 6. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
  • 7. Transfer the ice cream to a storage container, and let it freeze until you eat!
https://atelierlalune.com/2020/01/green-tea-matcha-ice-cream-with-compressor-machine/

Japchae

Japchae

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Japanese, Vegetables

Servings: 6 persons

Japchae

Ingredients

  • 400g beef - cut into strips
  • 1/2 tbsp garlic powder

    For the topping
  • 2 tbsp white sesame
  • 2 eggs

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
  • 2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
  • 3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
  • 4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
  • 5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
  • 6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
  • 7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
  • 8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
  • 9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
  • Serve hot or at room temperature!
https://atelierlalune.com/2019/10/japchae/

Mung bean noodles with eggplants

Mung bean noodles with eggplants

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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

Servings: 5 people

Mung bean noodles with eggplants

Ingredients

  • 1 eggplant (big size) - cut into bite sizes
  • 30g fresh ginger - finely chopped
  • 2 garlic cloves - finely chopped
  • 350g ground beef

Instructions

  • 1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
  • 2. In a bowl, add ground beef, ingredient A and mix. Set aside.
  • 3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
  • 4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
  • Serve hot onto the hot steamed rice!
https://atelierlalune.com/2019/03/mung-bean-noodles-with-eggplants/

Sweet & sour Chicken wings (Amakara Tebasaki)

Sweet & sour Chicken wings (Amakara Tebasaki)

Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

Servings: 5 people

Sweet & sour Chicken wings (Amakara Tebasaki)

Ingredients

    - Ingredient A -
  • 1 garlic clove - grated
  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 3 1/2 tbsp sugar
  • 3 tbsp cooking sake or [https://amzn.to/3caetn8]

  • 1 to 2 tbsp white sesame

Instructions

  • 1. Coat both sides of chicken with katakuriko/potato starch and shake off any excess.
  • 2. Add enough oil to cover the base of your frying-pan and shallow-fry chicken wings until no pink remains.
  • 3. Add all the ingredient A and bring it to a boil. Once boiling, cover then turn the heat to low, and simmer for about 3 mins.
  • 4. Sprinkle white sesame and serve hot!
https://atelierlalune.com/2018/09/chicken-wings-salty-and-sweet-tebasaki-amakara/