Dans la lune

Japanese fluffy white bread loaf – Shokupan

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Japanese fluffy white bread - Shokupan

Prep Time: 2 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 45 minutes

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

Servings: A loaf of bread (about 7 x 4.7 x 4.7 inch)

Japanese fluffy white bread - Shokupan

Ingredients

Instructions

  • 1. Add water, bread flour, (gluten flour), sugar, salt, 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 and add yeast in the yeast compartment.
  • 3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
  • 4. Punch the dough down and divide it in 3 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. 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 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 them in the center, and near 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.
  • 5. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
  • 6. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.
https://atelierlalune.com/2020/02/japanese-fluffy-white-bread-loaf-shokupan/

Chicken wrap

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Chicken wraps

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Cuisine, Everyday cooking

Servings: 4 to 5 people

Chicken wraps

Ingredients

  • 4 boneless, skinless chicken thighs

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
  • 3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
  • 4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
  • 5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!
https://atelierlalune.com/2020/02/chicken-wrap/

Katsu curry with curry powder

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Katsu curry with curry powder

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Pork, Soup

Servings: 4 persons

Katsu curry with curry powder

Ingredients

  • 4 pork escalopes
  • 1 egg - mix with 20ml milk
  • some panko/bread crumbs

  • 1 to 2 tbsp vegetable oil
  • 2 onions - finely chopped
  • 3 to 4 garlic cloves - finely chopped

  • 900ml water
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 1 tbsp apricot jam

    For the curry sauce
  • 40g unsalted butter
  • 50g cake flour T45
  • 15g curry powder
  • 2 1/2 tsp kosher salt
  • 1 tbsp brown sugar

Instructions

  • 1. First make the curry paste In a frying-pan, add butter and flour. Stir to combine over low heat.
  • 2. When it starts to be liquid, then add curry powder. Cook and stir for a few minutes and remove from the heat. Transfer into a small bowl and set aside.
  • 3. In a big cooking pot, heat 1 to 2 tbsp vegetable oil, and fry the garlic until fragrant. Then add onions, and cook gently over low heat until browned (about 20~30min).
  • 4. Add water, soy sauce, mirin and apricot jam. Bring to a boil.
  • 5. Add a ladleful or two of the stock from step #4 into the curry paste bowl from #2. Mix well. Then gradually add it all into the curry paste bowl. Mix until smooth, using an egg whisk if necessary.
  • 6. Add kosher salt and brown sugar to adjust the taste. Mix well. The curry sauce is done!
  • 7. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, dust with flour. Then dip them in the beaten egg+water mixture. Finally coat the pork with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 8. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
  • 9. Slice the cooked tonkatsu into strips and place over the rice, then pour the curry sauce.

Notes

Garnish with beni shoga over the rice if you like!

https://atelierlalune.com/2020/02/katsu-curry-with-curry-powder/

Katsu curry

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Katsu curry

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork, Soup

Servings: 5 persons

Katsu curry

Ingredients

  • 600 to 800g boneless pork shoulder - cut into sliced about 2cm thickness each
  • 2 eggs - mix with 30 ml milk
  • some panko/bread crumbs

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 1 carrot - finely chopped
  • 2 onion - finely chopped
  • 1 thumb of ginger (8g) - finely chopped
  • 1/4 apple - grated

  • 1.2L water
  • 1 maggie cube
  • 1/2 tbsp soy sauce
  • 170 to 190g curry roux (depends on your taste)

Instructions

  • 1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
  • 2. Pour the water. Add maggie cube and soy sauce. Bring to a boil.
  • 3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like.
  • 4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
  • 6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.
https://atelierlalune.com/2020/02/katsu-curry/

Homemade spring rolls wrapper

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Homemade spring rolls wrapper

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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

Homemade spring rolls wrapper

Ingredients

  • 100g bread flour (T65)
  • 50g cake flour/plain flour (T45)
  • 2 1/2 tsp corn starch
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 300ml water
  • 2 1/2 tsp vegetable oil

Instructions

  • 1. With an egg whisk or a spoon mix the dry ingredients in a bowl.
  • 2. Add water and mix well, then the oil. Keep on stirring until well combined. Let it sit about 1h at room temperature.
  • 3. Heat a non-stick frying-pan at medium heat, once it is hot then reduce the heat to low. Then quickly brush the batter so as to cover the bottom of the pan. Flip and cook the other side. Repeat the process until all the batter is finished.

  • Idea for use :
  • Spring roll of course for deep-frying, or for kids to enjoy Nutella spreading and roll up. Or for the peking duck wrappers!
https://atelierlalune.com/2020/02/homemade-spring-rolls-wraper/

Zaru Soba – Cold Soba Noodles – buckwheat noodles

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Zaru Soba - Cold Soba Noodles - buckwheat noodles

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

Servings: 5 persons

Zaru Soba - Cold Soba Noodles - buckwheat noodles

Ingredients

    For the soba tsuyu (dipping sauce)
  • 250 ml water
  • 1 tbsp dashi powder
  • 50ml mirin
  • 30ml soy sauce
  • 1/2 tbsp sugar

  • 1 or 2 nori seaweed sheets
  • 1 leek - thinly sliced

  • Soba noodles for 5 people
  • wasabi (optional)

Instructions

  • 1. In a small cooking pot, add all the soba tsuyu ingredients and bring it to a boil. Reduce the heat to low and simmer for about 1 min. Remove from the heat and set aside until it cools down. Then keep the sauce in an airtight container and store in the refrigerator until soba is ready.
  • 2. In a large cooking pot, boil a potfull of water. Cook the soba noodles according to the package instructions (they depend on which kind of soba or brand you use). Or until your favorite tenderness.
  • 3. Rinse the soba noodles in the cold water to get rid of starch before you serve.
  • 4. Drain completely and divide soba among the serving plates. Garnish with shredded nori sheet on top.
  • 5. Pour enough "soba tsuyu" from the fridge into a small bowl for dipping the soba and serve with a side of sliced leek and wasabi.
https://atelierlalune.com/2020/02/zaru-soba-cold-soba-noodles-buckwheat-noodles/