Name: Milky Tonkosu Udon with Soy Milk
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 5 persons
Ingredients: 2 tbsp sesame oil; 2 garlic cloves - finely chopped; 20g fresh ginger - thinly julienne; 1L water; 1L soy milk; 500g Pork shoulder (or pork belly) - thinly sliced; 2 tbsp white sesame; For the seasoning :; 2 tbsp soy sauce; 2 tbsp mirin; 3 tbsp chicken bouillon powder or weipa; 1 tsp sugar; 1 tbsp oyster sauce; 1 tsp kosher salt; 1 tbsp sriracha; Udon noodles for 5 people

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

January 1, 2020

Milky tonkotsu ramen with soy milk

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

400g pork belly - thinly sliced
500g water
2 tbsp cooking sake or white cooking wine
25g lard (or 2 tbsp oil)
3 garlic cloves - finely chopped
1L soy milk
500g water
Ramen noodles for 5 people

For the seasoning

3 tbsp chicken bouillon powder
1 1/2 tbsp oyster sauce
1/2 tbsp sesame oil
1 1/2 tsp kosher salt
1/2 tsp sugar

Instructions

1. In a cooking pot, add 500g water and bring it to a boil.
2. Add sake/wine and pork, bring it to a boil again. Simmer for a few minutes until pork is no more pink.
3. Remove the pork on the plate and set aside. Keep the water in which you boiled the pork to make the soup. Strain the broth through a fine sieve into a bowl and set aside.
4. In a large cooking pot, heat lard and cook the garlic until fragrant. Add the boiled pork and cook lightly. Remove from the heat.
5. You can brown the pork with a kitchen torch if you have one (optional).
6. Now add the broth in the cooking pot with the cooked pork, add soy milk and another 500g water.
7. Add the seasoning ingredients and bring it to a boil. Skim off the top foamy layer.

Now we put it all together :

8. Boil the noodles according to the package directions, drain them very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with some vegetable and eggs of your choice. Sprinkle some ground toasted sesame seeds to taste.

March 4, 2018

Mushroom sauce with soy milk

Persons

Ingredients

400g brown mushroom - finely chopped
3 garlic cloves - finely chopped
1 onion - finely chopped
90g eggplant - finely chopped
1 tsp kosher salt
25g butter
130g yogurt
170g soy milk
1/2 tbsp soy sauce
1/2 tbsp worcestershire sauce
120g sour cream
1 tsp garlic powder
1 or 2 tbsp parmesan cheese
dash of pepper to taste
1 tbsp lime juice (optional)

Instructions

1. In a frying pan, heat 1 tbsp oil and fry the garlic until fragrant. Add mushroom, onion and eggplant. Stir and continue cooking until wilted.
2. Add all the ingredient "A" to season. Simmer for about 5 mins. Finally add Parmesan cheese and dash of pepper to taste.
Serve with the pasta!

December 22, 2017

Tonkotsu Ramen with soy milk

Tonkotsu ramen with soy milk

Persons

Ingredients

350g skinless chicken breasts or boneless pork loin
some green parts of leek (optional)
30g fresh ginger - finely chopped
3 garlic cloves - finely chopped
1 leek - cut into julienne
2 tsp white miso
25g sesame paste
800ml water (which you boiled the chicken)
600ml soy milk

- Ingredient A -

2 tbsp weipa or torigara soupa
1 tsp kosher salt
1 tsp sugar
1 tbsp mirin
1/2 tbsp soy sauce
1/2 tsp sesame oil
1/2 tbsp negiyu/leek oil (optional)
dried egg noodles for 5 people
NOTE
If it is difficult to get those noodles, then use "Barilla Capellini No. 1". While cooking them, just add 1 tbsp of baking soda in the boiling water (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)

Instructions

1. Prepare the meat : In a large stockpot, place the chicken (or the pork) and green parts of leek (optional). Fill with enough water (at least 900ml) to cover the meat, bring to a boil and then reduce the heat to low. Cover the pot and simmer for about 15 to 20 mins (depending on the thickness of the meat chunks), make sure the meat is well cooked. You can add water in the process if necessary.
2. Remove the meat from the water and drain, then slice it thinly. Keep the water in which you boiled the chicken (or pork) to make the soup - you'll need about 800ml or more. Set aside both.
NOTE : If you use pork, you should now fry it with 1 tbsp sesame oil until light brown. It will taste better.
3. In a cooking pot, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add leek and fry until wilted. Add sesame paste and white miso, continue cooking for about 2 minutes, stirring constantly. Add the water from step #2 and soy milk.
4. Once it boils, add the ingredient A to season the soup and simmer for about 5 to 10 minutes.

Now we fix it all together :

5. Boil the noodles according to the package directions, drain the noodles very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with the meat slices.

October 26, 2017

Homemade tofu

Homemade tofu from soy milk

Ingredients

1L soy milk (one with soy beans concentration more than 9.8%)
5 to 6g nigari / coagulant
20g water
tofu press mold

Instructions

1. Heat 1L of soy milk to 80 degrees in a large pot. Meanwhile put Nigari in a microwave-safe small bowl and add water. Microwave for about 10 seconds to dissolve nigari. Set aside. Once the temperature of the soymilk reaches 80 degrees, remove it from heat.
2. Add the nigari (coagulant) mixture to the soy milk. Stir gently 2 or 3 times (no more) and let it sit for about 20 mins.
3. Line a tofu press mold with a clean cotton napkin(cloth) and set it over a plate or in the kitchen sink. Transfer the tofu mixture into a mold lined with a cloth. Fold the fabric and put weight down on the top of tofu mixture to press out the liquid. Keep it there for about 20 to 30 mins.
4. Remove the tofu from the mold and soak in the clean water for about 1h to mask the bitter taste of nigari.
Serve as it is, or in a miso soup, or any other...!