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Dans la lune

January 1, 2020

Milky tonkotsu ramen with soy milk

Milky tonkotsu ramen with soy milk

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Milky tonkotsu ramen with soy milk

Ingredients

  • 400g pork belly - thinly sliced
  • 500g water
  • 2 tbsp cooking sake or white cooking wine
  • 25g lard (or 2 tbsp oil)
  • 3 garlic cloves - finely chopped
  • 1L soy milk
  • 500g water
  • Ramen noodles for 5 people

For the seasoning

  • 3 tbsp chicken bouillon powder
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp sugar

Instructions

  • 1. In a cooking pot, add 500g water and bring it to a boil.
  • 2. Add sake/wine and pork, bring it to a boil again. Simmer for a few minutes until pork is no more pink.
  • 3. Remove the pork on the plate and set aside. Keep the water in which you boiled the pork to make the soup. Strain the broth through a fine sieve into a bowl and set aside.
  • 4. In a large cooking pot, heat lard and cook the garlic until fragrant. Add the boiled pork and cook lightly. Remove from the heat.
  • 5. You can brown the pork with a kitchen torch if you have one (optional).
  • 6. Now add the broth in the cooking pot with the cooked pork, add soy milk and another 500g water.
  • 7. Add the seasoning ingredients and bring it to a boil. Skim off the top foamy layer.

Now we put it all together :

  • 8. Boil the noodles according to the package directions, drain them very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with some vegetable and eggs of your choice. Sprinkle some ground toasted sesame seeds to taste.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

October 26, 2017

Homemade tofu

Homemade tofu from soy milk

Print this recipe
Homemade tofu from soy milk

Ingredients

  • 1L soy milk (one with soy beans concentration more than 9.8%)
  • 5 to 6g nigari / coagulant
  • 20g water
  • tofu press mold

Instructions

  • 1. Heat 1L of soy milk to 80 degrees in a large pot. Meanwhile put Nigari in a microwave-safe small bowl and add water. Microwave for about 10 seconds to dissolve nigari. Set aside. Once the temperature of the soymilk reaches 80 degrees, remove it from heat.
  • 2. Add the nigari (coagulant) mixture to the soy milk. Stir gently 2 or 3 times (no more) and let it sit for about 20 mins.
  • 3. Line a tofu press mold with a clean cotton napkin(cloth) and set it over a plate or in the kitchen sink. Transfer the tofu mixture into a mold lined with a cloth. Fold the fabric and put weight down on the top of tofu mixture to press out the liquid. Keep it there for about 20 to 30 mins.
  • 4. Remove the tofu from the mold and soak in the clean water for about 1h to mask the bitter taste of nigari.
  • Serve as it is, or in a miso soup, or any other...!
© 2021 Copyright Dans la lune

 

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Tofu

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