Name: Char siu donburi Rice bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 500g char siu pork - Cut into slices; 1 leek - finely julienned; 5 eggs; For the sauce :; 5 tbsp soy sauce; 4 tbsp mirin; 3 1/2 tbsp white sugar; 3 tbsp cooking sake or cooking white wine; Mayonnaise; White sesame

August 16, 2020

Char siu donburi Rice bowl

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

April 10, 2020

Soft Dinner Buns with your Home Bakery

Serving Size

8 buns (breads)

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

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.

March 22, 2020

Homemade Egg Ramen w Philips Pasta Maker

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Homemade Egg Ramen w Philips Pasta Maker

Ingredients

300g bread flour (T65)
250g all-purpose flour (T55)
40g katakuriko/potato starch
10g gluten flour
216ml = 1 egg + water
4g fine salt
4g baking soda for cooking

Instructions

1. Mix the dry ingredients (bread flour, all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. In a small cup, add baking soda and fine salt, then add the 216ml water mix (1 egg + water), mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
3. Slowly pour the water mix through the opening in the lid.
4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
5. The noodles will be extruded. Cut the ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

March 22, 2020

Homemade Ramen w Philips Pasta Maker

Persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

560g all purpose flour (T55)
30g katakuriko/potato starch
10g gluten flour
4g baking soda for cooking
4g fine salt
216ml water

Instructions

1. Mix the dry ingredients (all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. In a small cup, add baking soda and fine salt, then add the water, mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
3. Slowly pour the water mix through the opening in the lid.
4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
5. The noodles will be extruded. Cut the ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

March 22, 2020

Japanese Teriyaki Chicken

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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!

February 5, 2020

Chicken Yakitori

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

4 chicken thighs and skin - cut into bite sizes
1 chicken breast - cut into bite sizes
1 or 2 leeks - cut into about 3cm and cut in half

For the sauce

80ml soy sauce
80ml mirin
30ml cooking sake or white cooking wine
3 tbsp sugar
1/2 tbsp brown sugar

Instructions

1. In a small bowl, add all the sauce ingredients and set aside.
2. Thread chicken pieces and leek on skewers and grill or broil, turning occasionally until lightly browned from both sides.
3. Reduce the heat to low and cover. Simmer for about 5 min.
4. Pour the sauce over the skewers and cook until the sauce has thickened, turning them a few times.
Serve hot!