Name: Salmon Donburi Rice Bowl - Quick Lunch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
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

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

Persons

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

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.

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

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.

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

Serving Size

3 to 6 people

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Homemade Egg Ramen w Philips Pasta Maker

Ingredients

Ingredients for 600g flour (for 5 to 6 people)

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

Ingredients for 500g flour (for 4 to 5 people)

250g bread flour (T65)
210g all-purpose flour (T55)
32g katakuriko/potato starch https://amzn.to/2MWnY1a
8g gluten flour
180ml = 1 egg + water
3.5g fine salt
3.5g baking soda for cooking

Ingredients for 400g (for 3 to 4 people)

200g bread flour (T65)
165g all-purpose flour (T55)
28g katakuriko/potato starch https://amzn.to/2MWnY1a
7g gluten flour
144ml = 1 egg + water
2.5g fine salt
2.5g 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

Serving Size

3 to 6 persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

Ingredients for 600g flour (for 5 to 6 people)

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

Ingredients for 500g flour (for 4 to 5 people)

470g all purpose flour (T55)
22g katakuriko/potato starch https://amzn.to/3aF1pGO
8g gluten flour https://amzn.to/3jg3cG7
3.5g baking soda for cooking
3.5g fine salt
180ml water

Ingredients for 400g (for 3 to 4 people)

370g all purpose flour (T55)
23g katakuriko/potato starch https://amzn.to/3aF1pGO
7g gluten flour https://amzn.to/3jg3cG7
2.5g baking soda for cooking
2.5g fine salt
144ml 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!