Experiements, Recipe

Chicken and mushroom ramen


For this recipe I used the recipe of Tsukemen of Cooking with dog as inspiration and customised it.

Ingredients for 2 persons:

  • One chicken breast
  • 250 gr of mushrooms ( I used a mix of Shimeji, Eringi and Oyster mushrooms)
  • One garlic clove
  • A piece of ginger (1cm*2cm approximately)
  • One chili
  • Sesame oil
  • Miso
  • One spring onion
  • Chicken broth
  • Soy sauce
  • Sake
  • Noodles
  • Toppings:
    • One egg
    • Seaweeds

  1. Cut the chicken breast in two pieces (I cut in one third/ two third pieces).
  2. Dice the mushrooms in 1cm pieces.
  3. Slice the chili in small pieces.
  4. Separate the spring onion in 3 pieces: the white one, the dark green one and the intermediate one. Slice thinly the white part and the dark green one.
  5. On high heat, pan sear the chicken.
  6. Finish cooking the bigger piece of chicken in an oven at 180°C. When cooked let it rest for 5 to 10 minutes.
  7. Keep the smallest piece in the pan, reduce the heat to medium and add 3 tablespoons of sake, the chili pieces and the mushrooms dices and cook for 3 minutes.
  8. Add one liter of chicken broth, the garlic slightly crushed, the ginger slightly crushed and the intermediate part of the spring onion.
  9. Bring to a boil, reduce to medium heat and simmer for 20 minutes.
  10. Cook the noodles as described on the packet. Cook the egg as you like it (soft boiled for me).
  11. Remove the garlic,the ginger and the intermediate part of the onion.
  12. Add 3 tablespoons of soy sauce and the white part of the spring onion and reduce to medium-low heat.
  13. Dissolve 2 tablespoons of miso in the soup and add a dash of sesame oil.
  14. Finally slice the big part of the chicken, cut the egg in two. In a bowl, put some noodles, add the soup and top it with an half of egg, te chicken slices, the green part of the spring onion and some seaweeds.





A very healthy dish.

Japanese people like to dip the ingredients in a raw egg before eating it. I prefer without the egg.

Ingredients for 3-4 persons:

  • 200 gr of beef
  • 350 gr of mushrooms (shiitake, shimeji, eryngii)
  • Green onion
  • White onion
  • Rice noodles
  • Sake
  • Brown sugar
  • Soy sauce
  • Optional: Tofu

  1. Start by cutting the ingredients: Cut the shiitake mushroom hats in 4, the green onion in 4 cm pieces, the white onion into 1 cm slices and the beef in very thin slices.
  2. Cook the noodles as it is recommended on its box.
  3. In a big pan, heat up some olive oil. Start by quickly cooking the meat.
  4. When one side of the meat is golden brown, flip it over and reduce the heat by half.
  5. Add a tea spoon of brown sugar and a table spoon of soy sauce.
  6. When the second side of the meat is nearly cooked, move the meat to a side and add into the pan the mushrooms, the onions, the noodles and, if you feel like it, some tofu. Add 2-3 table spoons of brown sugar, 3 table spoons of sake and 3 table spoons of soy sauce.
  7. Let all the ingredients rest in pan until cooked and you can serve!

Enjoy 😉


Грибной жульен, alias the “mushroom yogurt”


Version Francaise

Ingredients for 4 pots:

  • 500 gr of mushrooms
  • 110 gr of bacon
  • 200 gr of cream
  • Some cheese


  1. Mince the mushrooms and slice the bacon.
  2. Heat up some olive oil in a pan.
  3. Grill the bacon, add the mushroom and reduce the heat by one third.
  4. Heat up a oven at 200°C.
  5. As soon the mushrooms finish to give out their water, add the cream, reduce the heat by half and simmer it for 5 minutes. The texture should look like yogurt, if it is too liquid, you can add a little bit of flour.
  6. Fill the pots with the mushroom-cream-bacon mix, add some cheese on top and put the pots in the oven.
  7. When the cheese is roasted: It’s ready!

It is very nice to eat with some baguette or some grilled rye bread.

Приятного аппетита!