Recipe

Yakitori sauce

This sauce is wonderful. I now always have a bottle of home made yakitori sauce in my fridge to add it whenever it’s needed.

I will write a “Lazy Yakitori” recipe that use it. 😉

It is extremely easy to do but takes a little bit of time.


Ingredients:

  • 1 cup of soy sauce
  • 1 cup of mirin
  • 1/2 cup of sake
  • 1/2 cup of water
  • 4 tablespoons of sugar *
  • 2 green onions (only the green part)

* Concerning the sugar, I like this sauce on the sweet side, but obviously adjust it to your taste. 😉


  1. Put all the ingredients in a pot and bring it to a boil on high heat.
  2. When it starts to boil, reduce the heat until having a gentle simmer.
  3. Let it simmer uncovered for 30-45 minutes or until it reduce by half.
  4. When it is reduced enough remove from heat, remove the green onions and let it cool down.

I generally pour it in an empty soy sauce bottle when it’s cool.

Enjoy! 😉

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Recipe

Pepper Shrimp Udon

Heeeeello!

Back to the recipes today with an experiment that was not bad but had to be slightly changed. I will give you the changed version.
And as always its an idea of recipe, tweak it as much as you want — I actually change my recipes every time I cook =P.

About this dish, it is inspired from “Black Pepper Crab” — a Singaporean dish. But since in don’t have a whole crab, and it would have been sad wasting a crab in the case of a fail, I decided to try it with shrimps. And it was really nice. I am quite sure that it would work well with chicken instead of shrimp too.

And concerning the edits done on the recipe from my experiment, the main one is reducing dramatically the amount of black pepper. When I did it for myself I put about 2 or 3 tablespoons of pepper, and it was bloody strong — actually had to rinse the Udon to be able to finish them ^^’. The other slight change is when to add the spring onion, which should be done more towards the end that what I did.

So I hope you give it a try and tell me how it was 😉


Ingredients for 1 portion:

  • 1 portion of udon (or any kind of noodles)
  • 10 shrimps
  • 1 garlic clove
  • 1 spring onion
  • 1 teaspoon of black pepper
  • 1 tablespoon of sugar
  • 3 tablespoons of soy sauce

  1. Start by removing the shrimp shell, and cleaning the shrimp. I additionally like to butterfly them so it looks cooler.
  2. Cut the spring onion in small slices, separate the white part from the green one.
  3. Dice thinly the garlic, or you can even simply crush it.
  4. Cook the udon as recommended on the package.
  5. In a pan, pour a little bit of oil and put it on medium heat.
  6. Add the garlic and the white part of the spring onion in the pan. Cook for 2 minutes so it infuses a little bit the oil.
  7. Add the shrimps and cook until they turn red.
  8. Add the soy sauce, pepper and sugar and mix well.
  9. When your udon are ready, drain and rinse them.
  10. Add the green part of the spring onion right before the udon noodles and mix well.

It’s ready 😉

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Experiements

Noodle Soup

Noodle soup

Hello, hello!

I got quite sick this week end and needed something warm to feel better, so I made myself an experimental noodle soup. It resulted in something pretty yummy. But I did not write down the quantities and the time to cook everything so I will simply describe the process and approximately the quantities.

Ingredients:

  • Half a liter of water
  • 7g of dashi stock powder (I remember it because I was trying to find out if was enough for the water but could not understand anything in Japanese).
  • 2 tablespoons of dried baby shrimps
  • 2 tablespoons of dried Wakame seaweed
  • Half a teaspoon of red curry paste
  • 1 tablespoon of dark miso paste
  • 2 tablespoon of soy sauce
  • 1 egg
  • A scallion
  • 100 gr of smoked pork (I am always amaized how well pork and seafood go together)
  • Mie noodles

I started by doing the soup:
Bring the water to a boil and add the dashi powder, one and half tablespoon of dried baby shrimp and one, half tablespoon of dried Wakame seaweed and the curry paste. Cover and simmer it at medium heat for 30 minutes.
When your broth is nicely infused with all the seafood, reduce the heat to low and wait that it stops to simmer. You can then dissolve the miso. Taste it and add the soy sauce to taste to give some saltiness.

Cook the noodles as indicated on the packet. I used Mie noodles because I did not have anything better at home but if you have ramen or udon noodles, I am sure that it would be better.

Prepare the toppings:
Soft boil the egg (if you like it soft boiled, otherwise boil it properly).
Thinly slice the pork and the scallion.
I reduced the remaining half tablespoon of dried shrimp into powder and cut the rehydrated Wakame seaweed into small pieces.

Finally build your bowl:
Start with the noodles, then add the filtered soup and the topping.

Enjoy while hot 😉

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Experiements

Crab burger

So I had that idea for some time, but did not have any time yet to try it. So to avoid forgetting it, I write it here, and if you have some idea how it could be improve I would be happy to hear about it.

Please note that the quantities and instructions are estimations of what I would do when I try it, it is probably not the best ones.


Ingredients for a burger:

  • 100-150 gr of sushi rice
  • 1 lettuce leaf
  • 1 tablespoon of mayonnaise
  • 1 teaspoon on lemon juice
  • 1 teaspoon of soy sauce
  • Half a teaspoon honey
  • Lemon zest
  • 100 gr of cooked crab
  • 50 gr of avocado
  • 50 gr of mango
  • Half a little shallot

  1. Separate the rice in two, and make two patties.
  2. In medium heat, without any oil, toast them in a pan, until they get slightly golden brown on each side.
  3. Tear appart the crab meat with a fork.
  4. Mix the mayonnaise with the honey, lemon zest, soy sauce and a few drops of lemon juice.
  5. Dice the avocado and the mango in half a centimetre cubes and dice thinly the shallot.
  6. Mix the avocado, mango, shallot and the remaining lemon juice.
  7. Build the burger(from bottom to top):
    1. A rice patty
    2. The lettuce leaf
    3. The mayonnaise mix
    4. The pulled crab meat
    5. The avocado/mango mix
    6. The second rice patty

Enjoy! 😉

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Recipe

Saute veggies and noodles

veggie-noodles

version-francaise1

Yummy with meat or by itself.


Ingredients for 4 persons:

  • 250 gr of noodles (in my case it was Chinese noodles)
  • 1 small zucchini
  • 1 bell pepper
  • 1 carrot
  • 1 onion
  • Sesame oil
  • Fish sauce
  • Soy sauce
  • Optional: Sesame seeds

  1. Slice the onion into thin rings.
  2. Cut the rest of your veggies into thin slices. To make it easier, you can use a peeler to get the slices.
  3. Cook your noodles as specified on the box. When it is ready let it drain.
  4. In a wok, heat up some sesame oil.
  5. Quickly brown the onion on maximum heat. When the onion begins to be translucent add the rest of the veggies.
  6. Mix it while it cooks to prevent the veggies from burning.
  7. When the veggies are nearly ready, add two table spoons of fish sauce. You can add some sesame seeds too.
  8. Let it cook for two minutes and add the noodles and two table spoons of soy sauce.
  9. Mix it nicely, and cook it for two more minutes.

Enjoy =)!

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Recipe

Sukiyaki

Sukiyaki

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 😉

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Recipe

Teriyaki chicken

Chicken teryiaki

It is perfect with noodles and veggies or rice.


Ingredients for two:

  • 400 gr of chicken breast
  • 150 ml of low salt soy sauce
  • 50 ml of honey
  • 50 ml of sake or mirin
  • Garlic
  • One table spoon of ginger powder or grated ginger
  • Salt, pepper

  1. If your chicken breasts are too thick, you can slice it in two or use a rolling pin to flatten it. A thickness of one centimeter is perfect.
  2. In a bowl, mix the soy sauce, honey, sake or mirin, crushed garlic and the ginger. You can warm it up to help the honey to dissolve.
  3. Put salt and pepper on the chicken.
  4. In a pan, warm up some oil. When the oil is hot, put the chicken in the pan.
  5. When the chicken is golden brown, reduce the heat by half and add the sauce.
  6. Simmer it for 2-3 minutes on each side.
  7. Take the chicken out of the pan and let the sauce thicken a little bit more.
  8. Cut the chicken in half of a centimeter slices and put some sauce on top. You can top it with some sliced spring onion.

Bon appétit!

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