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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

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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

September 23, 2019

Easy and quick roasted pork belly

Easy and quick roasted pork belly

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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 18, 2019

Pork noodles (udon)

Pork noodles (udon)

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Persons
5
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Pork noodles (udon)

Ingredients

  • 1 tbsp vegetable oil
  • 2 onion - thinly sliced
  • 2 carrots - thinly sliced
  • 400g - thinly sliced pork - cut into bite sizes
  • 1 tbsp katakuriko/potato starch
  • 1500ml water

Seasoning

  • 2 tbsp sake or cooking white wine
  • 60g soy sauce
  • 40g mirin
  • 1 tsp kosher salt
  • 3 tsp dashi powder

Instructions

  • 1. In a sauce pan, heat 1 tbsp oil and cook onion and carrot until wilted. Add the pork and cook for a few minutes. Add the katakuriko/potato starch and mix well.
  • 2. Add the water and all the seasoning ingredients. Bring it to a boil and simmer for about 10 minutes. That's your soup.
  • 3. Bring a big pot of water to a boil. Once boiling, cook the udon until cooked through.
  • 4. Using a fine sieve to drain water and transfer to serving bowls.
  • 5. Pour the hot soup from #2 over the udon / noodles in the serving bowls. Try to put the meat and vegetable on top of the udon to decorate.
© 2022 Copyright Dans la lune

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

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

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Persons
5
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Topinambour sandwich with pork

Ingredients

  • 5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
  • 3 to 4 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 520g graged pork
  • 1 leek - roughly chopped

Ingredient A

  • 1/2 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 2 tsp soy sauce
  • 2 tbsp katakuriko/potato starch
  • 2 tsp chicken stock powder or torigara chicken stock powder
  • 2 eggs - mix with 80ml milk
  • some cake or plain flour
  • some panko / bread crumbs

Instructions

  • 1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
  • 2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
  • 3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
  • 4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
  • 5. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Pork, Vegetables

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

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