Name: Japanese dry curry
Yield: 5 persons
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

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 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

Servings: 5 to 6 people

Tatsuta-age deep fried marinated chicken

Ingredients

5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

3 tbsp soy sauce
2 garlic cloves - grated
1 thumb of ginger (15g) - grated
2 tbsp cooking sake or cooking white wine
1 tbsp ketchup
1 tbsp sesame oil
1/2 tbsp garlic powder
1 tsp white sugar
1 tsp kosher salt
a dash of pepper
1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

1 red onion - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
dash of salt
160g katakuriko/potato starch
40g plain flour/cake flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Serve hot!

https://atelierlalune.com/2020/04/tatsuta-age-deep-fried-marinated-chicken/

March 22, 2020

Japanese Teriyaki Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Uncategorized

Servings: 5 persons

Japanese Teriyaki Chicken

Ingredients

5 skinless boneless chicken thighs - cut the excess fatty skin
70ml soy sauce
70ml mirin
70ml white cook wine or cooking sake
3 1/2 tbsp white sugar
1/4 tsp hondashi powder

Instructions

1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
3. Flip the chicken and cook for 3~4 min or until nicely brown.
4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
5. Slice the chicken into bite-size pieces.
6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!

https://atelierlalune.com/2020/03/japanese-teriyaki-chicken/

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Pork, Rice

Servings: 5 to 6 people

Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
4 or 5 rice cooker cups water
900g boneless pork loin - cut into about 1 to 1.5cm slices
salt and pepper (for seasoning)
some flour (for dusting)
2 eggs - mix with 30ml milk
some panko / breadcrumbs (as much as needed)
1/2 cabbage - cut into julienne - wash and drain well
tonkatsu sauce
mayonnaise (optional)

Instructions

1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
2. Season the pork with salt and pepper and dust with flour lightly.
3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
Serve hot!

https://atelierlalune.com/2020/01/katsudon-bento-fried-pork-cutlet-lunch-box/

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Cooking, Cooking Recipe, Everyday cooking, Pork, Vegetables

Servings: 5 to 6 people

Topinambour sandwich with pork

Ingredients

5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
3 to 4 garlic cloves - finely chopped
25g fresh ginger - finely chopped
520g graged pork
1 leek - roughly chopped

Ingredient A

1/2 tsp fine salt
1 tsp sugar
1 tbsp sesame oil
2 tsp soy sauce
2 tbsp katakuriko/potato starch
2 tsp chicken stock powder or torigara chicken stock powder
2 eggs - mix with 80ml milk
some cake or plain flour
some panko / bread crumbs

Instructions

1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
5. Serve hot!

https://atelierlalune.com/2019/04/topinambour-sandwich-with-pork/

March 28, 2019

Shallow-fry – Chicken breast strips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

Servings: 5 people

Shallow-fry – Chicken breast strips

Ingredients

600g chicken breast strips

Ingredient A

25g mayonnaise
2 garlic cloves - grated
1/2 tbsp apple cider vinegar
5g weipa, or chicken stock powder, or japanese komi paste

Ingredient B

70g panko/bread crumbs
1 1/2 tbsp katakuriko/pototo starch
dash of salt to taste

For the sauce

3 tbsp soy sauce
2 tbsp vinegar
3 tbsp sugar
5 tbsp water
1 tsp sesame oil

Instructions

1. In a bowl, add the ingredient A and mix, then add the chicken to marinate. In a another bowl, add the ingredient B and mix.
2. Dip the chicken in the Panko mix (ingredient B).
3. Shallow-fry the chicken on both sides until golden brown, then cover and simmer for about 1min. In the meantime, prepare the sauce. In a small cooking pot, add alll the sauce ingredients and bring to a boil.
Serve the chicken with the sauce!

https://atelierlalune.com/2019/03/shallow-fry-chicken-breast-strips/