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Dans la lune

May 23, 2021

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Soy Sauce Udon (Easy Japanese Recipe) Quick Lunch

Ingredients

For the sauce :

  • 2 garlic cloves
  • 2.5 tbsp soy sauce
  • 5 tsp oyster sauce
  • 2.5 tbsp sesame oil
  • 2.5 tsp balsamic vinegar
  • 2.5 tsp sugar (or more)
  • 1 tsp chili oil or rayu (optional)
  • 1 tsp sichuan peppercorn oil
  • 5 eggs
  • udon for 5 people

Instructions

  • 1. making the sauce In a heat safe bowl, add all the sauce ingredeints and mix. Microwave for 1 min at 600w. Then mix, set aside.
  • 2. Bring water to a boil in a cooking pot. Once it boils, add the eggs and cook them for 6 min. When done, soak them in cold water until it cooled. Then peel and set aside.
  • 3. Cook udon according to package instructions. Wash with cold water and drain.
  • 4. Divide the udon into serving bowls. Pour the sauce and sprinkle sliced scallion. Place an egg in each bowl. Sprinkle roasted white sesame.
  • Enjoy!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Cuisine, Egg, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pasta

May 1, 2021

Mackerel Saba Roll – Maki Sushi Recipe

Mackerel Saba Roll - Maki Sushi Recipe

Print this recipe
Serving Size
4 saba rolls
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Mackerel Saba Roll - Maki Sushi Recipe

Ingredients

For the sushi rice :

  • 375g japanese rice - washed and drained
  • 400ml water

For the sushi seasoning :

  • 65ml rice vinegar or apple cider vinegar
  • 25g white sugar
  • 8g fine salt

For the fish :

  • 2 mackerels (4 filets) - boneless
  • 1 tsp kosher salt
  • 1 tsp vegetable oil

The sauce for the fish :

  • 2 tbsp soy sauce
  • 1.5 tbsp sugar
  • 1 tsp balsamic vinegar
  • some scallion
  • 4 nori sheets

Instructions

  • 1. In a cooking pot, add the uncooked Japanese rice and soak it in water for about 20 min.
  • 2. meanwhile make the sushi vinegar
  • Add all the sushi seasoning ingredients (Vinegar, sugar and salt). Cook over medium-high heat and melt the sugar and salt. Remove from the heat when it is almost boiling. Set aside.
  • 3. After soaking the rice, drain well and transfer to a cooking pot. Add 400ml water. Cover and cook over high heat, then bring it to a boil.
  • 4. Once boiling, reduce the heat to low. Mix once then cover again and simmer for 10 minutes.
  • 5. meanwhile prepare the fish
  • Wash the fish and drain with a kitchen towel. Place on a tray or plate. Sprinkle kosher salt (1 tsp) and coat well on both sides (make sure no bones are left in the middle). Leave 10 to 15 minutes.
  • 6. After 10 min simmering, remove the rice from the heat. Leave another 10 minutes but do not lift the cover yet. Then transfer into a moistened heat-safe bowl (or sushi "oke"). Pour the sushi vinegar on it in one go. Slice the rice and let it cool down. Cover and set aside.
  • 7. Now wipe the fish's excess salt with a kitchen towel. Add oil (1 tsp) on a frying-pan and heat over medium heat. Wipe any excess oil. Place the filets skin side down. Cook for about 4 minutes. Then flip them gently and cook another 3 to 4 minutes. Set aside.
  • 8. _ Prepare the sauce for the fish_
  • Add all the sauce for fish ingredients into a cooking pot. Cook over medium heat and bring it to a boil, then reduce the heat to low and simmer for about 1 min. Set aside.
  • 9. _ Putting the sushi together_
  • Place a nori (shiny side down) on your sushi rolling mat. Spread 1/4 sushi rice evenly, leaving a space of about 2cm uncovered along the edge. Cover the rice with saran wrap and flip. Roll up tightly, while removing the saran wrap at the same time.
  • 10. Once rolled up, sprinkle some scallion and place the fish. Brush with the sauce. Wrap with saran wrap tightly. Set aside and repeat for the 3 other rolls.
  • 11. Cut the sushi roll and clean your knife each time you finish a slice. Note : Keep the saran wrap when you cut the sushi. Remove it when the slicing is done.
  • 12. Place the sliced sushi and add more sauce if you like.
  • Enjoy!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Sauce, Seafood, Sushi roll

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Thai Yellow Curry with Homemade Thai Curry Paste

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Persons
5
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

  • 250g homemade thai yellow curry paste
  • 300g pork belly
  • 1 small size potato - cut into small pieces (thin)
  • 1/2 carrot - cut into small pieces (thin)
  • 1/2 onion - sliced
  • 1/2 red or green bell pepper - cut into julienne
  • 1 tbsp vegetable oil
  • 300ml coconuts milk
  • 300ml water
  • 1 tsp thai fish sauce
  • 1 tsp coconuts sugar or brown sugar
  • a dash of salt to your taste (optional)
  • Steamed rice

Instructions

  • 1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
  • 2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
  • 3. Add coconuts milk and mix well, then add water.
  • 4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
  • 5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
  • 6. Serve hot with steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Rice

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

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Persons
2
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Salmon Donburi Rice Bowl - Quick Lunch

Ingredients

  • 200g salmon tartare - cut into small cubes
  • 1/2 onion - thinly sliced
  • 2 tbsp mayonnaise
  • a dash of salt and sugar
  • 2 eggs

For the sauce (but you can also use off-the-shelf tsuyu)

  • 2 tbsp soy sauce
  • 1 tsp sugar
  • some sesame oil

Instructions

  • 1. In a small cup, add all the sauce ingredient and mix. Microwave 20 to 30 sec at 600w. Set aside.
  • 2. Soak the onion in water for about 10 min and then drain well. Transfer into a small bowl and add mayonnaise, salt and sugar. Mix and set aside.
  • 3. In a cooking pot, boil water and cook eggs for 6 mins (or more if you like harder eggs). After they are done, soak them in cold water until use.
  • 4. Serve the hot steamed rice in your serving bowl. Add onion slices on top, then salmon. Roast with a cooking torch if you like (optional). Pour the sauce and sprinkle chopped scallion.
  • 5. Place the boiled egg (cut in half), enjoy!

Notes

You can also use off-the-shelf tsuyu / 3x concentrated (つゆ), in this case silute 1 part tsuyu with 3 parts water. Adjust adding water to your taste.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Salad, Seafood

February 23, 2021

Salmon Roll – Maki Sushi

Salmon Roll - Maki Sushi

Print this recipe
Serving Size
3 Sushi Rolls
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Salmon Roll - Maki Sushi

Ingredients

  • 300g of Japanese uncooked Rice

For the sushi vinegar

  • 50g rice vinegar or apple cider vinegar
  • 18g sugar
  • 7g fine salt
  • 3 sheets of nori

For the filling

  • 1/2 onion - thinly sliced - Soak in water for 10 minutes
  • 1/2 to 1 avocado - sliced
  • a dash of lemon juice
  • 180g to 200g salmon tartare
  • some mayonnaise

For the dipping sauce

  • Soy sauce
  • Wasabi

Instructions

  • 1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
  • 2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
  • 3. Place "Sushi bamboo rolling mat" on your worktop and then a nori sheet (shiny side down).
  • 4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
  • 5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
  • 6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
  • 7. Serve wity soy sauce and wasabi :)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Food Yummy, Rice, Seafood

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

Print this recipe
Serving Size
1 jar
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Salmon Flakes

Ingredients

  • 500g salmon fillets - rinse with cold water and cut into about 2cm slices
  • a dash of salt
  • 50ml cooking sake or white wine
  • 50ml water

For the seasoning :

  • 3 tbsp mirin
  • 1/2 tsp or more kosher salt
  • 1/4 tsp sugar
  • 1/2 tsp soy sauce

Instructions

  • 1. Sprinkle salt over the salmon fillets (on both sides) and let rest for 10 minutes.
  • 2. Place salmon on a non-stick frying-pan (with no heat), add cooking sake (or white wine) and water. Turn on the heat to medium now. Cover with a lid and steam for 5 minutes.
  • 3. Transfer the salmon to a plate. Take the skin off. Crush it to small pieces using chopsticks, a laddle or a fork.
  • 4. Heat up a non-stick frying pan and add the salmon flakes, mirin, salt, sugar, soy sauce and cook for 2 to 3 minutes.
  • 5. Transfer the salmon flakes into a cup. It needs to have been first sterilised with boiling water.
  • 6. Serve with rice, spaghetti, sushi etc... And store in the fridge.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Seafood

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