Name: How to cook Japanese rice without a rice cooker
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 cups Japanese rice (about 450g); 600ml water; ; If you want to make less or more :; ; 1 cup Japanese rice (about 150g); 200ml water; ; 2 cup Japanese rice (about 300g); 400ml water; ; 4 cup Japanese rice (about 600g); 800ml water

July 14, 2020

How to cook Japanese rice without a rice cooker

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Rice

How to cook Japanese rice without a rice cooker

Ingredients

3 cups Japanese rice (about 450g)
600ml water
If you want to make less or more :
1 cup Japanese rice (about 150g)
200ml water
2 cup Japanese rice (about 300g)
400ml water
4 cup Japanese rice (about 600g)
800ml water

Instructions

1. Wash the rice and drain well. Transfer into a bowl and soak with 600ml water for about 30 to 60 minutes.
2. Transfer rice and water into a large cooking pot. Cover and cook over high heat, bring it to a boil. Once it boiled then, simmer (over the lowest heat) for 10 minutes.
3. Remove from the heat and let it steam for 10 to 12 minutes (do not open the lid yet.)
4. Fluff the steamed rice with a rice paddle gently.

Notes

You can also freeze the steamed rice in plastic containers for a later use, or if you have leftovers.

https://atelierlalune.com/2020/07/how-to-cook-japanese-rice-without-a-rice-cooker/

June 20, 2020

Hiyashi Chuka – Cold Ramen

Hiyashi Chuka - Cold Ramen

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

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

Servings: 5 persons

Hiyashi Chuka - Cold Ramen

Ingredients

For the dressing

80g white sesame
4 tbsp vegetable oil
3 tbsp sesame oil
1/2 tsp chicken bouillon powder
3 tbsp soy sauce
3 tbsp white sugar
2 tsp apple cider vinegar
6 tbsp water

For the garnish

5 eggs
1 tsp sugar
1/4 tsp fine salt
250g ham - cut into small pieces
some of green vegetable (green beans, cucumber) - cut into julienned
1 tomato - sliced
1 leek - thinly julienned
5 servings ramen noodles

Instructions

1. making the dressing
In a small cooking pot, add oil (vegetable and sesame) and heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
Repeat with the rest of egg mixture.
3. Cool the egg crepes and slice into very thin strips. Set aside.
Assembly
4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.

https://atelierlalune.com/2020/06/hiyashi-chuka-cold-ramen/

May 6, 2020

Japanese dry curry

Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Vegetables

Servings: 5 persons

Japanese dry curry

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

https://atelierlalune.com/2020/05/japanese-dry-curry/

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy

Servings: 5 persons

Chicken amakara - sweet and sour with egg sauce

Ingredients

700g boneless, skinless chicken breasts - cut into bite sizes
60g katakuriko/potato starch

Ingredient A

2 tbsp cooking sake or cooking white wine
1 tsp white sugar
1/3 tsp fine salt

For the seasoning sauce

2 1/2 tbsp soy sauce
150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
2 to 3 tsp white sugar
2 tsp vinegar (apple cider vinegar)

For the egg sauce

2 egg - hard boiled and chopped
1/4 onion - finely chopped, soaked in water, then drained well
60g mayonnaise
1 garlic - grated
1 tsp white sugar
1/4 tsp fine salt

Instructions

1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
6. Uncover and cook them until both sides are nicely brown.
7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)

https://atelierlalune.com/2020/04/chicken-amakara-sweet-and-sour-with-egg-sauce/

April 10, 2020

Soft Dinner Buns with your Home Bakery

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

Soft Dinner Buns with your Home Bakery

Ingredients

For 8 buns :

260g bread flour (or 255g/T65 and 5g/gluten flour)
20g white sugar
4g kosher salt
23g unsalted butter
65ml whole milk
130ml water
1/2 tsp mayonnaise
4g dry yeast

For 6 buns :

200g bread flour (or 196g/T65 and 4g/gluten flour)
15g white sugar
3g kosher salt
18g unsalted butter
50ml whole milk
100ml water
1/2 tsp mayonnaise
3g dry yeast

Instructions

1. Add bread flour, (or T65 + gluten flour), sugar, salt, butter, milk, water and mayonnaise in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove it from the machine and place on a floured surface.
3. Punch the dough down and divide it in 8 (or 6 pieces) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
4. Shape each piece into a round ball. Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
5. Bake in a preheated 180℃ oven for about 15min. Remove from the oven and let it cool down on a wire rack.

https://atelierlalune.com/2020/04/dinner-soft-buns-bread-with-your-bread-machine/

April 10, 2020

Beef Udon – Japanese Niku Udon

Beef "Japanese Niku" Udon

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

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

Servings: 5 persons

Beef "Japanese Niku" Udon

Ingredients

For the udon soup

2L water
1 katsuo dashi pack - optional
3 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
2 tsp fine salt
2 tbsp hondashi powder

For the beef topping

500g beef - shaved or sliced as thinly as possible, and cut into bite sizes
Seasoning for the beef
20g fresh ginger - cut into thin match sticks
4 tbsp soy sauce
4 tbsp cooking sake or white cooking wine
2 tbsp mirin
5 tbsp water
2 tbsp white sugar
1/2 tsp hondashi powder
Some scallion - finely chopped or sliced
Udon noodles for 5 people
NOTE : When I don't have mirin in stock at home, I use "apple syrup". Dilute it five times with water.

Instructions

1. Making the beef topping
In a cooking pot, add all the seasoning ingredients for the beef, and start to cook over medium-high heat. Just before it boils, add the beef. Cook the beef, stirring occasionally. Once it has boiled, turn the heat to low and simmer for 5 min. Set aside.
2. Making the udon soup
In a big cooking pot, add 2L water and katsuo dashi pack (optional, if manage to get some). Turn the heat to high. Just before it boils, add all the soup ingredients (soy sauce, mirin, sugar, salt and dashi powder) and bring it to a boil. Remove the dashi pack powder from the soup. Set aside.
3. In another large pot, bring water to a boil over high heat. Add the udon and cook until just softish (or the hardness you like of course). Drain and split the udon noodles in each large serving bowl. Pour the hot udon soup form #2 over the noodles.
4. Top with the cooked beef and sprinkle some of sliced scallions over the beef. Serve immediately!
If you like it spicy, I suggest you use "Ichimi Togarashi" or "Yuzu Kosho"

Notes

In Europe it is a bit difficult to find thinly sliced beef. So I usually purchase a whole cut of beef, then I freeze it and slice it myself. These days I love to use "Basse Cote à Braiser" for this dish.

https://atelierlalune.com/2020/04/beef-udon-japanese-niku-udon/