Name: Homemade Udon with Philips Pasta Maker V2
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Ingredients for 600g flour (for 5 to 6 people); 400g cake flour/plain flour (T45); 100g katakuriko/potato starch; 100g tapioca starch; 216ml water; Ingredients for 500g flour (for 4 to 5 people); 330g cake flour/plain flour (T45); 85g katakuriko/potato starch; 85g tapioca starch; 180ml water; Ingredients for 400g flour (for 3 to 4 people); 270g cake flour/plain flour (T45); 65g katakuriko/potato starch; 65g tapioca starch; 144ml water; Ingredients for 300g flour (for 2 to 3 people); 200g cake flour/plain flour (T45); 50g katakuriko/potato starch; 50g tapioca starch; 108ml water

June 4, 2021

Homemade Udon with Philips Pasta Maker V2

Serving Size

3 to 6 people

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Udon with Philips Pasta Maker V2

Ingredients

Ingredients for 600g flour (for 5 to 6 people)
400g cake flour/plain flour (T45)
100g katakuriko/potato starch
100g tapioca starch
216ml water
Ingredients for 500g flour (for 4 to 5 people)
330g cake flour/plain flour (T45)
85g katakuriko/potato starch
85g tapioca starch
180ml water
Ingredients for 400g flour (for 3 to 4 people)
270g cake flour/plain flour (T45)
65g katakuriko/potato starch
65g tapioca starch
144ml water
Ingredients for 300g flour (for 2 to 3 people)
200g cake flour/plain flour (T45)
50g katakuriko/potato starch
50g tapioca starch
108ml water

Instructions

1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you are going to be making. Press Start.
3. Slowly pour water through the opening in the lid.
4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first udon is not smooth enough.
5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished.
Serve with hot soup or cold or prepare for stir-fry!

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.

February 23, 2021

Salmon Roll – Maki Sushi

Salmon Roll - Maki Sushi

Serving Size

3 Sushi Rolls

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

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 :)

December 12, 2020

Face mask – less fog for glasses wearer! – Free Pattern

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!

July 19, 2020

Yakiniku Donburi – Grilled beef bowl

Yakiniku Donburi - Grilled beef bowl

Persons

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.

June 20, 2020

Hiyashi Chuka – Cold Ramen

Hiyashi Chuka - Cold Ramen

Persons

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
3~4 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.