Here is another face mask design. If you wear glasses, I think it will help to have less fog :) This mask is also the easiest and quickest design to make!
Download from the product page here – don’t worry it’s free!
Yakiniku Donburi – Grilled beef bowl
Yakiniku Donburi - Grilled beef bowl
Persons
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 600g thinly sliced beef (chuck or rib eye)
Ingredient A
- 4 garlic cloves - grated
- 1 thumb of fresh ginger - grated
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp cooking sake or cooking white wine
- 1 tbsp gochujang
- 2 tbsp mirin
- some white sesame - grated
Instructions
- 1. In a small bowl, add all the ingredient A and mix. Set it aside.
- 2. In a frying-pan, heat 1 tbsp vegetable oil and cook the beef until no longer pink. Pour the sauce from #1 over the beef and stir-fry to coat the beef evenly, continue cooking for a few minutes.
- 3. Place the beef on top of steamed rice and sprinkle green onion.
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Hiyashi Chuka – Cold Ramen
Hiyashi Chuka - Cold Ramen
Persons
5
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Ingredients
For the dressing
- 80g white sesame
- 4 tbsp vegetable oil
- 3 tbsp sesame oil
- 1/2 tsp chicken bouillon powder
- 3 tbsp soy sauce
- 3 tbsp white sugar
- 2 tsp apple cider vinegar
- 6 tbsp water
For the garnish
- 5 eggs
- 1 tsp sugar
- 1/4 tsp fine salt
- 250g ham - cut into small pieces
- some of green vegetable (green beans, cucumber) - cut into julienned
- 1 tomato - sliced
- 1 leek - thinly julienned
- 5 servings ramen noodles
Instructions
- 1. making the dressing
- In a small cooking pot, add oil (vegetable and sesame) and heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
- 2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
- Repeat with the rest of egg mixture.
- 3. Cool the egg crepes and slice into very thin strips. Set aside.
- Assembly
- 4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
- 5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.
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Mochi ice cream
Mochi ice cream
Serving Size
15 mochi ice cream
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 200g ice cream - your choice
For the mochi :
- 100g glutinous rice flour
- 35g white sugar
- 1/2 tbsp liquid glucose
- 180ml water
Instructions
- 1. Start with the filling
- Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
- 2. Mochi time
- Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
- 3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
- 4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
- 5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
- 6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
- 7. Put mochi ice cream back into the freezer for a few hours.
- 8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.
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Black bread loaf – Black shokupan with bread machine
Black bread loaf - Black shokupan
Serving Size
A loaf of bread (about 7 x 4.7 x 4.7 inch)
Prep Time
2 hours
Cook Time
45 minutes
Total Time
2 hours, 45 minutes
Ingredients
- 340g bread flour (or 335g/T65 and 5g/gluten flour)
- 10g black cocoa powder
- 230ml water
- 12g whole milk powder
- 30g sugar
- 6g salt
- 10g glucose syrup
- 32g unsalted butter
- 5g active dry yeast
Instructions
- 1. Add water, bread flour (and gluten, optionally), black cocoa powder, sugar, salt, glucose syrup and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
- 2. After 5 min add butter in the pan and add yeast in the yeast compartment.
- 3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
- 4. Punch the dough down and divide it in 3 pieces. Cover them with a dry cloth. Let rest for about 15min.
- 5. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise, bringing both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing another in the center, and the last one at the other end of the pan.
- Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
- 6. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
- 7. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.
© 2021 Copyright Dans la lune
Check out this video if you prefer to use your Stand Mixer rather than a Bread Making Machine :
Japanese dry curry
Japanese dry curry
Persons
5
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.
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