Dans la lune

Chicken Yakitori

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Chicken Yakitori

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Uncategorized

Servings: 5 persons

Chicken Yakitori

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!
https://atelierlalune.com/2020/02/chicken-yakitori/

Soba in hot soup

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Soba in hot soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

Servings: 5 persons

Soba in hot soup

Ingredients

    For the tenkasu
  • 60g cake flour (T45)
  • 100ml water
  • 1/4 tsp salt

    For the topping
  • 2 leek - finely sliced

  • Soba for 5 people

Instructions

  • 1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
  • 2. Add all the soup ingredients and bring it to a boil. Set aside.
  • 3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
  • 4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
  • 5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
  • 6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
  • 7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
  • 8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
  • Serve hot!
https://atelierlalune.com/2020/02/soba-in-hot-soup/

Soft White Bread Buns

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Soft white bread buns

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour, 12 minutes

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

Soft white bread buns

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g salt
  • 18g sugar
  • 130g milk
  • 15g margarine

  • 3.5g dry yeast

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
  • 5. Preheat the oven to 180℃ degree. Reduce the heat to 160℃ degree and bake for about 12 min. Remove from the oven and let it cool down on a wire rack.
https://atelierlalune.com/2020/01/soft-white-bread-buns/

Beni shoga (red pickled ginger)

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Beni shoga (red pickled ginger)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Vegetables

Beni shoga (red pickled ginger)

Ingredients

  • 80g fresh ginger - julienne
  • 1/2 tsp salt
  • 80g apple cider vinegar
  • 20g white sugar
  • a drop of natural red food color

Instructions

  • 1. In a small cooking pot, add the ginger, then add the boiling water. Bring it to a boil. Reduce the heat to low and simmer for about 1 min.
  • 2. Drain and let it cool to room temperature.
  • 3. Add vinegar, salt, sugar and red food coloring in a sterilized container/jar. Mix well.
  • 4. Transfer the ginger into the container. Cover and let it sit in the fridge overnight.
  • 5. The ginger will change color to a light pink.

  • Serve with Yakisoba, Okonomiyaki or anything else!
https://atelierlalune.com/2020/01/beni-shoga-red-pickled-ginger/

Katsudon bento – fried pork cutlet lunch box

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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/

Kakiage tempura udon

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Kakiage tempura udon

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Vegetables

Servings: 5 persons

Kakiage tempura udon

Ingredients

    For the kakiage tempura
  • 1 leek (about 240g) - into a julienne
  • 100g small shrimps
  • 1 tbsp katakuriko/potato starch
  • 4 tbsp plain flour/cake flour (T45)

    Tempura mix
  • 2 tbsp water
  • 1 tsp apple cider vinegar
  • 1 egg

Instructions

  • 1. Making the kakiage In a large bowl, add leeks and shrimps. Mix. Then add katakuriko/potato starch and flour. Coat vegetables well with flour.
  • 2. For tempura batter, add beaten egg in a medium bowl, then add ice water (2 tbsp) and vinegar (1tsp). Mix them. Pour the batter on the vegetables from #1 and mix lightly.
  • 3. Prepare a large plate lined with paper towels (it will help absorb excess oil).
  • 4. Add oil to a large saucepan to reach a depth of 5 cm. Heat up to 165~170°C at medium-high heat. Gently place a few battered vegetables in. While the batter fries, use your chopsticks to maintain the veggies shape until it has hardenned (other wise they might spread away from each other). Fry kakiage until they are golden brown. Drain excess oil on the paper towel plate. Set aside.
  • 5. Prepare the udon soup In a big cooking pot add 2L water, add soy sauce, mirin, sugar, salt and dashi powder. Bring it to a boil. That's your soup.
  • 6. Bring another large pot of water to boil for udon cooking. Once the soup and the kakiage are ready, cook udon noodles in the water. For the time to boil udon, follow the package instructions. Heat up the noodle soup at the same time.
  • 7. Serve udon and soup in bowls and top with kakiage!
https://atelierlalune.com/2020/01/kakiage-tempura-udon/