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.
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.
NOTE : When I don't have mirin in stock at home, I use "apple syrup". Dilute it five times with water.
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!
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.
150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame
1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
Cookies, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking
35g unsalted butter - soften
15g brown sugar
30g white sugar
a dash of salt
60g plain flour/cake flour (T45)
1/8 tsp baking soda
some of nutella
1. In a bowl, sift together flour and baking soda. Set aside. Pre-heat the oven 170℃.
2.Start with the Nutella filling Use a teaspoon and place 10 portions of Nutella on the prepared baking sheet. Place them gently in the freezer for 20 to 30 minutes or until firm. As they get harder they will be easy to use.
3.Meanwhile make the cookie dough In a bowl, add the butter (softened), sugar (both brown and white), salt and mix well with a spatula until smooth.
4. Incorporate the egg little by little (to prevent curdling) and make into a smooth mixture.
5. Mix in the dry ingredients from #1 until combined with a spatula. Wrap the dough with a plastic wrap and let it sit about 30min in the fridge.
6. Divide the cookie dough into 10 pieces (about 15g each). Roll each one into a ball, then flatten it. Place one frozen nutella portion (from the freezer) in the middle of the flattened cookie and pull the edges together to wrap the nutella ball.
7. Place them on a cooking sheet. Bake for 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven. At that point I like to immediately press lightly the cookies to create a sort of decoration. Let it cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.