• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

February 6, 2021

Hot and Sour Soup

Hot and Sour Soup

Print this recipe
Persons
3
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Hot and Sour Soup

Ingredients

  • 1 tsp vegetable oil
  • 100g pork belly - thinly sliced, pepper-and-salted
  • 1 tsp potato starch / katakuriko
  • about 250g soft tofu - cut into cubes
  • 1/2 carrot (~50g) - cut into julienne
  • 2 to 3 shiitake (~60g) - sliced
  • 60g leek - cut into julienne
  • 2 to 3 eggs

For the Soup :

  • 800ml water
  • 3 tsp Chinese chicken bouillon powder
  • 1 tbsp cooking sake or white wine
  • 1 to 2 tbsp apple cider vinegar or rice vinegar
  • 2 tbsp soy sauce
  • 1 to 1.5 tsp kosher salt (adjust to your taste)
  • 1 tbsp oyster sauce
  • 1 tbsp potato starch / katakuriko dissolved in 1.5 tbsp water

Instructions

  • 1. In a cooking pot, heat 1 tsp vegetable oil and cook the pork. When the pork is almost cooked, add carrot, leek and shiitake. Stir-fry for a few minutes.
  • 2. Pour the water (800ml) and bring it to a boil, adding chicken soup powder, cooking sake, soy sauce, kosher salt, oyster sauce.
  • 3. Once it has boiled then add tofu and bring it to a boil again. Add vinegar (1 or 2 tbsp, depending on your taste). Pour the dissolved potato starch to thicken the soup. Then add the beaten eggs but don't mix them in until the eggs are cooked.
  • 4. Serve hot! Add Ra-yu (chili oil) or homemade rayu if you like spicy!
© 2022 Copyright Dans la lune

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

September 19, 2020

Japanese Chashu/Char Siu

Japanese Chashu Braised Pork Belly

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours, 30 minutes
Japanese Chashu Braised Pork Belly

Ingredients

  • 650g pork belly in a single chunk - (or up to 1kg) - rindless and boneless
  • 20g fresh ginger - cut in half
  • 2 garlic cloves - cut in half
  • 1 green parts of leek

For the marinade :

  • 2 tbsp mirin
  • 50ml soy sauce
  • 50ml cooking wine or cooking sake
  • 2 tbsp white sugar
  • 1 garlic - grated
  • water (I used 3L for this recipe)

Instructions

  • 1. Roll up the pork belly and tie up with a cooking string.
  • 2. Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).
  • 3. Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).
  • 4. Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.
  • 5. After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.
  • 6. Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.
  • 7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
  • 8. Next Day Transfer onto a cutting board, remove the thread and slice :)
  • Use it for ramen topping, char siu don or fried-rice!

Notes

Note : Keep the broth in which you boiled the pork if you are making ramen.

© 2022 Copyright Dans la lune

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

August 16, 2020

Char siu donburi Rice bowl

Char siu donburi Rice bowl

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Char siu donburi Rice bowl

Ingredients

  • 500g char siu pork - Cut into slices
  • 1 leek - finely julienned
  • 5 eggs

For the sauce :

  • 5 tbsp soy sauce
  • 4 tbsp mirin
  • 3 1/2 tbsp white sugar
  • 3 tbsp cooking sake or cooking white wine
  • Mayonnaise
  • White sesame

Instructions

  • 1. making the sauce
  • In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
  • 2. making boiled egg
  • In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
  • 3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
  • 4. _ assemble rice bowl_
  • Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).
© 2022 Copyright Dans la lune

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

September 23, 2019

Easy and quick roasted pork belly

Easy and quick roasted pork belly

Print this recipe
Persons
5
Prep Time
30 hours
Cook Time
40 hours
Total Time
70 hours
Easy and quick roasted pork belly

Ingredients

  • 650g pork belly

Ingredient A

  • 50ml cooking sake or cooking white wine
  • 1 tbsp fresh ginger - grated

Ingredient B

  • 50ml soy sauce
  • 50ml mirin
  • 2 tbsp honey
  • 1 tbsp sugar
  • 1/4 tsp hondashi powder

Instructions

  • 1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
  • 2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.
  • 3. Slice the pork and serve!
© 2022 Copyright Dans la lune

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

June 19, 2019

Twice-cooked Szechuan pork Stir Fry

Twice-cooked Szechuan pork Stir Fry

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Twice-cooked Szechuan pork Stir Fry

Ingredients

  • 700 to 800g pork belly - thinly sliced - cut into bite sizes
  • 2 to 3 leeks - coarsely sliced
  • 5 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped

Seasoning

  • 1 tbsp doubanjiang
  • 1 1/2 tbsp fermented black beans sauce (Dou Chi)
  • 1 tbsp shaoxing wine or sake or cooking white wine
  • 1/2 tbsp tian mian jiang / sweet bean sauce
  • 2 tbsp white sugar
  • 1/2 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp sichuan peppercorn oil
  • 1 tsp dark soy sauce - optional

Instructions

  • 1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
  • 2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
  • 4. Add the leek and saute lightly. Serve hot!

Notes

If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.
Serve hot!

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Everyday cooking, Food Yummy, Pork

March 26, 2019

Pork Belly Rice Bowl (butabara donburi)

Pork Belly Rice Bowl (butabara donburi)

Print this recipe
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Pork Belly Rice Bowl (butabara donburi)

Ingredients

  • 500g pork belly/loin - finely slices
  • 2 garlic cloves - finely chopped

Ingredient A

  • 55g soy sauce
  • 2 1/2 tbsp mirin
  • 1 1/2 tbsp sugar
  • 1 tsp ginger powder
  • 65ml water
  • 1 1/2 tbsp cook white wine or cooking sake
  • 5g honey
  • 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

  • 1. In a skillet, heat 1 or 2 tbsp oil and fry the garlic until fragrant. Add the pork and cook until the meat is no longer pink. Transfer to the plate and set aside.
  • 2. Using the same killet from #1, add all ingredients A and bring to a boil. Once boiled, add the pork. Simmer for 4 to 5min.
  • 3. Add the dissolved katakuriko/potato starch to thicken the sauce.
  • 4. Serve the pork on a bowl of rice!
© 2022 Copyright Dans la lune

 

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

  • 1
  • 2
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • rui good point. my philip didn't come with a fett
  • Dans la lune Hello, my boys also love udon a lot :) I read abo
  • rui hi, thank you for sharing the recipe. my kiddos a
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom