Name: Tonjiru/Butajiru 豚汁
Yield: 5 persons
Ingredients: 250g pork belly - thinly sliced; ; 1 tbsp sesame oil; 1 carrot - cut into small cubes; 1 onion - cut into small cubes; 1 sweet potato - cut into small cubes; 8 shiitake or brown mushrooms - sliced; 1 Jerusalem artichoke or 1/2 gobo - thinly sliced (optional); ; 800ml water; 1 tbsp hondashi powder; 60g white miso paste

June 10, 2020

Tonjiru/Butajiru 豚汁

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Soup, Vegetables

Servings: 5 persons

Tonjiru/Butajiru 豚汁

Ingredients

250g pork belly - thinly sliced
1 tbsp sesame oil
1 carrot - cut into small cubes
1 onion - cut into small cubes
1 sweet potato - cut into small cubes
8 shiitake or brown mushrooms - sliced
1 Jerusalem artichoke or 1/2 gobo - thinly sliced (optional)
800ml water
1 tbsp hondashi powder
60g white miso paste

Instructions

1. In a frying pan, heat over medium high and cook the pork until nicely browned and crispy. Set it aside.
2. In a big cooking pot, heat 1 tbsp sesame oil and cook vegetable (cut) for a few minutes. Then add the cooked pork from #1 and shiitake (or mushrooms) and cook for another few minutes.
3. Add water and cook over medium high heat. Add dashi powder and miso. Bring it to a boil. Serve hot!

https://atelierlalune.com/2020/06/tonjiru-butajiru-%e8%b1%9a%e6%b1%81/

June 5, 2020

Japanese Soufflé Pancakes

Japanese souffle pancake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Asian & Wafu, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking

Japanese souffle pancake

Ingredients

1 egg yolk
2 tsp white sugar
1/3 tsp mayonnaise
1 tsp milk
23g plain flour/cake flour (T45)
1/4 tsp baking powder
1 egg white
2 tsp white sugar
1/2 tsp lemon juice

Instructions

1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!

Notes

How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)

https://atelierlalune.com/2020/06/japanese-souffle-pancakes/

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)
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!

Notes

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

You can also add just boiled water to the shio soup base!

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

March 22, 2020

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

650g pork belly
1.2L + 1L water
green parts of a leek
fresh ginger (optional)
50ml cooking sake or cooking white wine

For the soy sauce soup base :

(A)
50ml vegetable oil
1 tbsp sesame oil
10cm leek - cut into small pieces
1 tsp katsuo flakes
3 garlic cloves - grated
(B)
100ml soy sauce
3 tbsp cooking sake or cooking white wine
2 garlic cloves - grated
1/2 tsp balsamic vinegar
1 tsp hondashi powder
1/2 tsp sugar
2 tbsp weipa, shantung, chicken stock powder
1/2 tbsp oyster sauce
(C)
50ml soy sauce
50ml mirin
2 tbsp honey
1 tbsp sugar
1/4 tsp hondashi powder

For the topping : your choice,

leek - cut into julienne
egg - boiled
char siu - sliced
grated white sesame

Instructions

1. making the soup stock In a big cooking pot, add 1.2L water, pork belly, 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 30 min.
2. Remove from the heat. Take pork belly, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L (another) water more into the stock, then set aside.
3. In a frying-pan, add all the ingredient (C) and bring it to a boil. Place boiled pork skin side down. Cook for all sides until a nice golden brown. Cut into slices and set aside.
4. making the soy sauce soup base
In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
5. 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 as you like. Serve hot!

Notes

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

You can also add just boiled water to the soy sauce soup base, if you have already char siu or any topping on:)

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

January 23, 2020

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
400ml milk
70g white sugar
15g matcha (green tea powder) dissolve in 50ml boiling water
25g inverted sugar syrup
2 tbsp glucose powder
180ml 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. 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/

October 24, 2019

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 seasoning

4 garlic cloves - finely chopped
5 tbsp sempio soy sauces or Japan soy sauce
1 or 2 tbsp dashida
4 tbsp cooking sake or cooking white wine
4 tbsp sesame oil
2 tbsp white sugar
2 tbsp brown sugar
150g spinach (1/4 tsp fine salt and dash of pepper)
1 carrot - julienned
1 onion - thinly sliced
100g - shiitake mushroom or brown mushroom - thinly sliced
1 red bell pepper - julienned
350g korean vermicellie noodles

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/