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Dans la lune

September 27, 2020

Egg drop noodle soup – Tamago toji udon

Egg drop noodle soup - Tamago toji udon

Print this recipe
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Egg drop noodle soup - Tamago toji udon

Ingredients

  • 25g fresh ginger - cut in julienne
  • 1600ml water
  • 50ml soy sauce
  • 50ml cooking sake or cooking white wine
  • 40ml mirin
  • 1 1/2 tbsp hondashi powder
  • 3/4 tsp fine salt
  • 1 tsp sugar
  • 2 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
  • 4 eggs - beaten
  • udon noodles for 4 people. Buy them or make them yourself :-)
  • 1 leek for garnish - cut into thin slices

Instructions

  • 1. making the soup
  • In a big cooking pot, add water, fresh ginger, cooking sake (or cooking wine), soy sauce, mirin, hondashi powder, sugar and salt. Mix.
  • 2. Cook over high heat, bring it to a boil and set it aside for the moment.
  • 3. Cook udon noodles according to the package instructions.
  • 4. Dissolve katakuriko/potato starch with 2 tbsp water, mix. Reheat the udon soup and bring it to a boil. Add dissolved katakuriko/potato starch and mix.
  • 5. Pour beaten eggs over the soup. Don't mix yet, just wait until the eggs cook/harden up a bit and then lightly mix once.
  • 6. Transfer the cooked udon into a serving bowl and pour the egg soup on top of it.
  • 7. Add some leek for garnish, serve hot :)
© 2022 Copyright Dans la lune

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

March 28, 2020

Homemade curry ramen with a pressure cooker

Homemade curry ramen with a pressure cooker

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Homemade curry ramen with a pressure cooker

Ingredients

  • 1 tbsp vegetagle oil
  • 350g beef - sliced
  • 2 garlic cloves - finely chopped
  • a thumb of ginger - finely chopped
  • 1 onion - sliced
  • 1 carrot - cut into small pieces
  • 1 beef bouillon cube
  • 1L water + 800ml water

For the seasoning :

  • 2 tbsp hondashi powder
  • 2 tbsp soy sauce
  • 2 tbsp curry powder
  • 2 tbsp mirin
  • 1 1/2 tsp sugar
  • 6 cubes curry roux (Japanese curry sauce) - about 150g
  • * you can add more or less, depend on how tick you want your soup.
  • 1/2 tsp salt (if necessary)

Instructions

  • 1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic, ginger and fry until just fragrant. Add the beef and cook for a few min. Then add onion, carrot and stir-fry for about 5 min or until slightly wilted.
  • 2. Add water (1L) and beef bouillon cube. Put the lid on and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
  • 3. Remove the lid, add another 800ml water. Add the seasoning (hondashi powder, soy sauce, mirin, curry powder, sugar and - optionnaly - salt.
  • 4. Add the curry roux and bring the pot to a boil. Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Your curry soup is ready.
  • 5. Cook noodles according to the package instructions. Meanwhile, serve curry soup in a serving bowl. Immediately place the cooked noodles in the curry soup. Top up with chopped scallion and cheese if you want. Serve hot!
© 2022 Copyright Dans la lune

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

March 22, 2020

Homemade Egg Ramen w Philips Pasta Maker

Homemade Egg Ramen w Philips Pasta Maker

Print this recipe
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.
© 2022 Copyright Dans la lune

8 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pasta, Soup

March 22, 2020

Homemade Ramen w Philips Pasta Maker

Homemade Ramen w Philips Pasta Maker

Print this recipe
Serving Size
3 to 6 persons
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Homemade Ramen w Philips Pasta Maker

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.
© 2022 Copyright Dans la lune

2 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

February 2, 2020

Teuchi soba with kitchenaid

Teuchi soba with kitchenaid

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Teuchi soba with kitchenaid

Ingredients

  • 240g buckwheat flour
  • 320g bread flour (T65)
  • 40g gluten flour
  • 258ml water

Instructions

  • 1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
  • 2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
  • 3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 5. Fit the Pasta Roller on the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
  • 7. Repeat #5 and #6 with the rest of dough balls.
  • 8. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • How to boil
  • Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.
  • NOTE: Better boil the soba a small quantity at a time to avoid cutting them.
  • You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

November 14, 2019

Homemade soba noodles with Philips pasta maker

Homemade Soba Noodles with Philips pasta maker

Print this recipe
Serving Size
3 to 6 people
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Homemade Soba Noodles with Philips pasta maker

Ingredients

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

  • 300g buckwheat flour
  • 260g bread flour or strong flour (T65)
  • 40g gluten flour
  • 210ml water

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

  • 250g buckwheat flour
  • 217g bread flour or strong flour (T65)
  • 33g gluten flour
  • 175ml water

Ingredients for 400g (for 3 to 4 people)

  • 200g buckwheat flour
  • 173g bread flour or strong flour (T65)
  • 27g gluten flour
  • 140ml water

Instructions

  • 1. Mix dry ingredients (buckwheat flour, bread flour, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
  • 2. Turn the machine on and choose the setting. Press Start.
  • 3. Slowly pour water through the opening in the lid.
  • 4. Soba dough will begin to form and soba noodle will come out within a few minutes. Cut the first soba noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first soba is not smooth enough ;-)
  • 5. The noodles will be extruded. Now do not cut the soba until the machine stops (Only if your are making soba with 500 or 600g flour (twice this recipe's amount), then you should cut once at halfway point).
  • 6. Toss the soba noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
  • Note : Soba is sort of fragile and easy to cut naturally. That is why I don't cut them while it is extruding. I tried several ways and found that this way works the best :-)

Notes

To enjoy a Soba soup bowl (in this case better cut them in ~80cm long noodles as they come out of the Philips Pasta Maker) :

*1.* Pour enough water in a big cooking pot and bring it to a boil. Add soba noodles for 1 person and mix gently with chopticks for a few seconds. Do not overmix. When the soba starts rising to the surface (after 30~40s), take it out, using a cooking sieve.

*2.* Immediately rinse with cold water. Then put it back in the hot water to warm it up. Leave until the soba gets to the texture you like : I prefer hard soba, so I leave it in the water for another 30~40 seconds :)

*3.* Move the soba to a serving bowl, and pour the soup with any garnish you like. Enjoy!


© 2022 Copyright Dans la lune

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

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