A Perfect Sushi Recipe for Beginners: Smoked Salmon Pressed Sushi

This is a great sushi recipe for beginners because there’s no rolling required!  This recipe is available at Chopstick Chronicles.  I love this recipe because smoked salmon has always been one of my favorite types of fish to use in homemade sushi because it’s tasty and easy.

PRESSED SUSHI WITH SMOKED SALMON

Japanese Donburi

Homemade oyakudon "parent and child" donburi dish.

Homemade oyakudon “parent and child” donburi dish.

Chicken stir fry is a classic chicken dish and you can make a Chinese stir fry, a Japanese stir fry or even a Thai style chicken recipes. The ingredients for each of these would be different, of course.

If you are making a Chinese chicken stir-fry recipe you might like to use a readymade Chinese sauce. A lot of these can be added to your stir fried chicken strips and vegetables when everything is done, then just heated up for a minute or so.

Different Types of Stir Fry Recipes

Japanese stir fries tend to be more savory and less sweet and sticky than their Chinese counterparts and Thai stir fries often feature aromatic herbs like cilantro or basil and strong flavors such as fish sauce, coconut, chilies or lime.

Chicken is a wonderful meat to stir fry. Not only does it come out soft and delicious but you can tell when it is done because it goes white rather than pink and chicken is so soft flavored that you can combine it with any other ingredients you want to make the perfect meal.

There are many stir-fry recipes and you can even create your own. Chop some vegetables into similar sized pieces and stir fry them until they are tender. Add some fish or meat and cook it until it is done, then add a ready made stir fry sauce or make your own.

You can use soy sauce, teriyaki sauce, lime juice, green Thai chili paste and coconut milk or any other combination of flavors to make the perfect sauce for your homemade stir fry. Be bold and creative and you might come up with a brand new recipe for chicken stir fry.

Recipe for Japanese Donburi

This recipe serves four people. The chicken combines beautifully with the spinach, ginger, onion, broth and other flavors and this tasty Japanese chicken recipe is a nice dish to make for either an appetizer or an entree. Serve it with rice or noodles, as you like.

You will need:

  • 1/2 lb boneless, skinless chicken breast
  • 1 onion, sliced thinly
  • 2 teaspoons vegetable oil
  • 3 eggs
  • 6 oz spinach leaves
  • 4 teaspoons white sugar
  • 1 cup chicken broth
  • 2 tablespoons minced fresh ginger
  • 1/4 cup soy sauce

How to make it:Rinse the chicken breast and cut it in to 1/4 inch strips. Stir the ginger, onion and oil together in a skillet over a medium heat for a couple of minutes or until the onion is golden brown. Add the sugar, soy sauce and chicken broth and then the chicken strips. Bring the mixture to a boil.

Add the spinach and then cover the skillet. Cook until the spinach wilts. This will only take a minute. Beat the eggs in a small bowl. Turn the heat down to low then add the eggs to the skillet. Cover and cook for a couple of minutes or until the eggs are done. Serve the Japanese chicken stir fry with rice or noodles.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Japanese Crockpot Recipes

Japanese Beef StewAlthough Japanese recipes are often made on a hot plate or wok, some of them are perfectly suited to slow cooking. For example, a stir fry is best if you make it in a wok; turn the heat up high and keep the ingredients moving to make them tender yet still with a hint of crispness. However, if you want to make a Japanese beef stew, beef stew meat needs a long, moist cooking method in order to become tender.

How To Make Japanese Beef Stew

This dish is called niku jaga in Japan and the beef is blended with sake or wine, potatoes, carrots, soy sauce and more. More of the flavor of this dish comes from the sake and soy sauce and the high vegetable content makes it a healthy and satisfying meal.

The meat is seared first, to lock in the juices and give it an attractive brown crust. It is then cooked in the crockpot until it is very tender. If you do not have sake, use dry white wine instead. This is an authentic Japanese dish and it is great served with sticky rice. Chuck steak also gives nice results and you can throw in some shiitake mushrooms if you like.

What You Need:

  • 1/2 cup Japanese sake
  • 2 tablespoons vegetable oil
  • 4 peeled, diagonally-cut carrots
  • 3 peeled, chopped Yukon Gold potatoes
  • 1 cup water
  • 1 teaspoon salt
  • 1 chopped onion
  • 1/4 cup soy sauce
  • 1 lbs beef stew meat, in 1 inch cubes
  • 1/4 cup white sugar

How To Make It:

Heat the oil in a skillet until it is hot, and then sear the beef cubes all over. Transfer the beef to the crockpot and stir in the other ingredients. Cover and cook for about five hours on high or eleven hours on low.

How To Make Japanese Lamb Chops

It is up to you whether you brown the lamb or not before adding it to the slow cooker. It is not necessary but some people like to. Also, stir the recipe halfway through the cooking time if you want but, again, this is not essential so if you are planning to be out of the house all day there is no problem.

If you want a thicker sauce, remove some of the liquid from the slow cooker and put it in a pan. Dissolve a little corn flour in water and add this to the liquid in the pan. Boil it for a minute or until it is thick, then stir it back into the lamb mixture and cook for fifteen minutes on high. You can serve this dish with rice or mashed potatoes.

What You Need:

  • 8 lamb chops
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 2 tablespoons sherry
  • 1/2 cup chicken stock
  • 2 crushed cloves garlic
  • 1/4 cup soy sauce

How To Make It:

Add the chops to the crockpot. Combine the vinegar, honey, ginger, sherry, stock, garlic, and soy sauce and pour this mixture over the lamb. Cover the slow cooker and cook for eight hours on low.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Japanese Ginger Salad Dressing Recipe – Easy to Make!

Japanese Ginger SaladMost foods taste better when mixed with the proper flavoring or dressing. Be it a main dish or simply, an appetizer, nothing beats a good food with an equally good dressing. An ordinary steak becomes extraordinaire when served with a flavorsome sauce. Fruits like strawberry work better with dips like whipped cream or chocolate.

Salad, one of the more famous combinations of good foods tossed together, never comes without its accompanying dressing since this gives it that added flavor. Whether this is a garden fresh salad or a Caesar delight, this will come as somewhat bare if not served with a dressing. And with the people’s fascination with inventing any dressing of their choice, the options are endless. One can opt for the traditional mayo dressing or go adventurous with hummus. Nonetheless, each dressing has its own appeal depending on the preference of the eater. One such favorite dressing is the Japanese ginger salad dressing. The distinct tangy feeling of ginger adds up to its charm. This is especially good for salad containing vegetables which are a bit bland.

So instead of buying the dressing for your salad, just make your own with this Japanese ginger salad dressing recipe. Here are the ingredients:

Japanese Ginger Salad Dressing Recipe

  • 1 thumb-size ginger
  • ½ cup rice wine vinegar
  • ¼ cup sesame oil
  • 2/3 cup vegetable oil
  • ¼ cup soy sauce
  • 1 tbsp sugar or honey

Directions:

  1. Grate the ginger.
  2. Mix the grated ginger with the other ingredients (except for oil) in a bowl.
  3. When the ingredients are thoroughly mixed, add both sesame and vegetable oil gradually and mix completely.
  4. For a more Japanese taste and experience, add a little sake or Japan’s famous wine. This will give the dressing that distinct flavor.

This mixture is good for 4-6 servings. For a party-size serving of salad, just increase the quantity of each ingredient.

 

Are you looking to cook delicious Japanese salads?  We can show you every step you need to follow to cook over 108 top Japanese recipes!  Save money and cook amazing Japanese food, go to http://www.JapaneseCookingDIY.com now!

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Recipe for Sushi Rice Salad

sushi riceThere are many types of rice salad. In general, rice salad has a thin dressing, rice, and vegetables combined. You may have something simple like white rice, cucumbers, and vinaigrette, or you can have something more complex with sun-dried tomatoes, walnuts, papaya and feta cheese. You can combine almost anything together in a rice salad that you want.

Wild rice is also used to make tasty salads, often combined with meat of some kind, sweet grapes, nuts and a light dressing. Rice salads can be made ahead of time, but reserve most of the dressing until just before serving so the rice does not get mushy.

This recipe is a little different. It uses sweet rice, also known as sushi rice. You can find it in Asian markets. Sushi rice is sticky when it is cooked and it has a slightly sweet flavor. The rest of the ingredients are commonly used in sushi dishes. The entire salad has a wonderful Japanese flavor. If you like sushi, this salad will be a hit. It makes a wonderful lunch or even a light dinner. Alternatively, you can use it as a side dish.

Recipe for Sushi Rice Salad

This unique twist on rice salad will be an instant hit.

What You Need

  • 1/2 cup short grain sushi rice
  • 3/4 cup plus 1-1/2 Tablespoons water
  • 1/4 cup seasoned rice vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 medium carrot
  • 1-1/4 teaspoons wasabi paste
  • 1-1/2 Tablespoons vegetable oil
  • 1/2 large seedless cucumber, peeled, halved, cored and chopped
  • 3 scallions, thinly sliced on the diagonal
  • 3 Tablespoons Japanese pickled ginger, drained, sliced and coarsely chopped
  • 1 Tablespoon sesame seeds, toasted
  • 1 avocado
  • 8 fresh shiso leaves (optional)
  • 1 (6 inch) square toasted nori, cut into thin strips with scissors

How to Make ItRinse the rice in several changes of cold water until the water runs clear. Drain in a colander for 30 minutes.

Place rice and 1-3/4 cups of water in a saucepan and bring it to a boil. Cover and simmer for two minutes. Remove the rice from the heat and let it stand, covered, for 10 minutes. Do not lift the lid.

While the rice finishes, bring the vinegar, sugar, and salt just to a boil in a very small saucepan. Stir it constantly until the sugar dissolves completely. Let it cool 2 minutes.

Spread the rice in a large shallow pan. Sprinkle it with the vinegar mixture and toss it with a wooden spoon.

Using a vegetable peeler, shave thin lengths from the carrot. Cut the slices diagonally into strips 1/4 inch wide.

Whisk the wasabi, the remaining 1-1/2 tablespoons of water, and oil together in a bowl. Add the rice, carrot, cucumber, ginger, scallions, and sesame seeds. Toss gently.

Cut the avocado in half, remove the pit, and peel it. Cut crosswise into slices 1/4 inch thick.

Arrange 2 shiso leaves (if you are using them) on each of 4 plates. Top with the avocado and rice mixture and sprinkle with nori strips.

Serves 4.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Japanese Fish Recipes

Sweet and Sour Fish

Sweet and Sour Fish

Fish is very popular in Japan and there are lots of different types to choose from. Contrary to popular belief, it is not always eaten raw there. In fact, there are some wonderful cooked seafood recipes you might like to make yourself. The following sweet and sour fish recipe, for example, has an amazing flavor.

Sweet And Sour Fish

A lot of people use canned sweet and sour sauce to make Asian recipes but making your own gives the flavor so much more depth. The following recipe makes enough to serve four people.

What You Need:

  • 1 lb white fish
  • 1 inch ginger root
  • 1 peeled carrot
  • 1/2 onion
  • 4 shiitake mushrooms
  • 1 green bell pepper
  • 1 teaspoon sake
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon white sugar
  • 1/2 cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon corn starch plus more for coating
  • Vegetable oil, as needed

How To Make It:Cut the fish into bite-size pieces and thinly slice the vegetables. Finely chop the ginger root. Coat the fish with corn starch. Heat the oil in a skillet and deep fry the fish in it when it reaches 360 degrees F. When it is crispy, remove it, and drain on paper towels.

Combine the rice vinegar, sugar, water, ketchup, sake, soy sauce, and tablespoon of corn starch in a bowl, to make the sauce. Saute the vegetables and ginger, and then pour the sweet and sour sauce over them, stirring the mixture over a moderate heat. Serve the fish with the sweet and sour sauce poured over it.

How To Make Simmered Yellowtail

This recipe makes enough to serve four people and you can make it in half an hour or less. You will need four yellowtail fillets for this. Put them in a colander and pour boiling water over them. Let them drain. Peel a pound of daikon radish and slice it into half inch thick disks. Boil the daikon in water in a pot over a high heat until it is soft, and then add a thinly sliced inch of ginger root and the yellowtail fillets.

Combine a tablespoon of white sugar with three tablespoons of mirin, four tablespoons of soy sauce, and half a cup of sake and pour this into the pot. Simmer the yellowtail over a low heat until it is cooked.

How To Make Seafood And Vegetable Tempura

Tempura involves a tasty batter and you can use various kinds of seafood, vegetables, seafood, or mushrooms to make an authentic tempura recipe. The following recipe, which serves four people, combines various ingredients to make mixed tempura.

What You Need:

  • 1/2 thinly sliced carrot
  • 1 thinly sliced onion
  • 1 egg
  • 1/4 lb shredded scallops
  • 1 cup all-purpose flour
  • 1 cup ice water
  • Vegetable oil, as needed

How To Make It:Beat the egg, and then add the ice water. Add the sifted flour and stir. Heat the vegetable oil to 340 degrees F in a deep pan. Stir the scallops, onion, and carrot into the batter, then take a scoop of this mixture and put it into the hot oil. Use a pair of chopsticks to shape the tempura and deep fry it until it is golden brown all over. Drain and serve with tempura dipping sauce.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

Shoyu Chicken Recipe

Japanese oyakodonShoyu chicken is a classic Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.

The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not require many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.

What is Shoyu?

This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.

Poultry and soy sauce dishes are very popular in various Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add another flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.

What you will need:

  • 2 boneless chicken breasts
  • 2 boneless chicken thighs
  • 1/2 cup brown sugar or honey
  • 2 cups chicken broth
  • 1/2 cup shoyu
  • 1 sliver fresh ginger
  • 1 tablespoon sake

How to make it:

Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.

Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the finished dish. Serve the it garnished with green onions and with some steamed white rice.

What to Do with the Leftover Skin

You can discard the skin if you want to, else you can make a really delicious snack by cutting it into little pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a garnish or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight container for a day but then it will start to go soggy.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com

The Best Authentic Japanese Sushi Rice Recipe On the Planet!

sushi makiThis sushi rice recipe was passed on to me by my now 80 year old Japanese mother who had it passed to her by her mother back in the 1940’s.

My mother, who was always looking for ways to improve her own recipes, talked to many popular sushi chefs in Japan (mainly in the Osaka and Nagasaki areas) to try to gather the “secret” to their sushi rice in order to improve her own recipe.

Did those sushi chefs’ always share? Nope. Most were very protective of their recipes. But… some did… even if it was only a “hint”…

So what began as a family sushi rice recipe that was passed on to my mother by her mother and then on to me, was also one that got tweaked and perfected over the decades resulting in what I think is the best sushi rice recipe on the planet.

And now, here it is for you.

My 80 year old Japanese Mother’s Sushi Rice Recipe

Ingredients and supplies you will need:

2 cups Japanese Short Grain White Rice

2 Tablespoons of Sake (like Gekkeikan) plus enough water to fill a 2 cup measure

4 x 6 inch piece of Kombu (Dashi Kombu/Dried Seaweed)

4 Tablespoons plain Japanese Rice Vinegar (like Marukan or Mizkan)

5 Tablespoons of sugar

1/2 teaspoon of Salt

Small electric fan or hand fan, regular pot or rice cooker, rice paddle

We need to talk a little about each of these ingredients just a little and the importance of not skipping a single one of them.

Japanese Short Grain White Rice

The Japanese short grain is the most glutinous and is the best to use for this recipe. If you can’t find a short grain, then a medium grain can be used in a pinch but the result won’t be as good. Also, look for rice that is not over a year old if possible. Ask your Japanese grocer for “Shinmai”, which mean “current year’s crop”.

The reason you want “Shinmai” is because the older a rice gets the more water it takes to soften it. With a current year’s crop the measure of rice to water normally is 1 cup of rice to 1 cup of water.

When a rice gets over a year old, it is harder to maintain consistency in cooking it because you have to gauge how much more water you need to add in order to soften it to the right texture.

Shinmai takes care of that.

You will also need to get the type that you have to wash, not the pre-washed variety. Again this is for consistency. The pre-washed cooking requirements are different from the type you have to wash. We don’t want to have issues with that. Get the kind you have to wash.

Japanese Rice Vinegar

Get the plain rice vinegar here, not the pre-made sushi seasoning. To make the best sushi rice requires making your own sushi rice seasoning.

Kombu

Normally used in making dashi, kombu is also excellent for making sushi rice. This is one of my mother’s secrets. Don’t skip this item.

Sake

Sake is another “secret” ingredient in this recipe. Gekkeikan is good enough sake for this and is readily available in most liquor stores. Don’t skip this item either.

Sugar and regular table salt are pretty self-explanatory.

Making the Sushi Rice Seasoning

Add the 4 tablespoons of rice vinegar, 5 tablespoons of sugar and 1/2 teaspoon of salt to a bowl. Mix this vigorously until all of the sugar is dissolved. What you can do is periodically mix it while you are washing, soaking and cooking the rice in the following steps.

Washing the Rice

Put the rice in a regular heavy bottomed pot or a rice cooker pot and cover it with cool tap water. Swish the rice around with your hand to wash it. The water will turn white. Drain the water and repeat this washing process anywhere from 4 to 6 times or until the water comes out mostly clear.

Let the rice drain in a sieve for 30 minutes.

Soaking the Rice

I am going to assume that you are using a regular pot or simple rice cooker. With a “fancy” rice cooker (the ones with all of the bells and whistles) it is sometimes not necessary to soak the rice before and let it steam at the end. If you have one of those follow the instructions on that rice cooker.

1. After your rice has drained in the sieve, add it to your pot.

2. Now, add the 2 tablespoons of sake to a 2-cup measure and fill the rest with water. I recommend using bottled water, especially if you have tap water that has an odd taste. This again adds to the consistency of your sushi rice. Add the water to your pot.

3. Brush off the Kombu a little and put it into the pot with the rice and water. Push it down into the rice to keep it under the water and not floating on top.

4. Let this rice soak for 20 minutes.

5. At the end of the 20 minutes the rice should have turned “white”. This is what we want.

Cooking the Rice

1. If using a simple rice cooker, turn it on. If you are using a regular pot, turn the heat up to high until it begins to boil and then turn it back down to low and put the lid on top.

2. Cook this rice on low for 15 minutes and then turn the stove eye off. Your rice cooker at this point will turn off on its own.

3. Let the rice sit in the pot or the rice cooker now for 20 minutes. This is important. This allows the rice to “steam”. Do not take the top off of the pot or rice cooker anytime during this cooking and steaming process.

4. At the end of the 20 minute steaming period, take the lid off and use a wooden spoon or rice paddle to turn the rice over a few times to mix it up and fluff it.

5. Put the top back on for 5 more minutes.

Mixing the Sushi Rice

The following steps will need to be done quickly when you add all of the ingredients together in the hangiri or bowl so be prepared. You will also have to have a constant wind source blowing over the rice like from a small electric fan or hand fan while you are mixing the rice with the sushi rice seasoning.

1. Point a small electric fan over the mixing bowl and turn it on (or be ready to use a small hand fan).

2. Dump the hot rice in a hangiri or bowl (remove the kombu) and then pour the sushi rice seasoning all over the rice.

3. Start turning the rice over constantly with a wooden spoon or rice paddle being careful not to mash the grains of rice. At the same time fan the rice or have the electric fan blowing over the rice while you are mixing it.

4. Keep mixing the rice until all of the liquid is totally absorbed and the rice has a nice sheen to it. If in doubt, keep cooling and mixing the rice until you are sure.

When all of the liquid is absorbed, your sushi rice will be ready to use in any sushi recipe you desire.

For more detailed information and accompanying pictures on this sushi rice recipe, visit http://www.AllAboutSushiGuide.com/sushi-rice-recipe.html

David Guthrie is a B2B copywriter, marketer and owner of a website on sushi. His freelance B2B copywriting website is http://www.InfoTechCopywriter.com

Article Source: EzineArticles.com

Recipe: Takoyaki (Octopus Balls)

Takoyaki

Takoyaki

Takoyaki (Octopus Balls)

Ingredients:

* 200g chopped boiled octopus

* cooking oil

* benishoga (pickled ginger) (to taste)

* chopped negi (or scallions) (to taste)

* tenkasu (or rice crispies) (to taste)

Batter:

* 450cc water

* 1 piece konbu (kelp), 10cm square

* 15g powdered katsuo-bushi (shaved dried bonito)

* 200g flour

* 2 eggs

Prep Time: 30 min

Cooking Time: 30 min

Instructions:
Batter:

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don’t cut all the way to the edge — see illustration.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it’s still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Takoyaki:
Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

Eric Newman is an author for Teanobi.com where you can find fresh green tea and more!

Recipe: Ground Pork Gyoza

Gyoza

Gyoza

Ground Pork Gyoza

Ingredients:

* 12 oz of Chinese or normal cabbage (about half a head)

* 12 oz ground pork

* 2 long green onions or scallion

* 1 pkg of gyoza wrappers

* 1 tbsp minced ginger, 1 tsp minced garlic

* 1 tbsp sesame oil

* 1/2 tsp sea salt

* a pinch of pepper and a dash of soy sauce

* a pinch of used green tea leaves

Prep Time: 45 min

Cooking Time: 10 min

Instructions:
1. Wash the cabbage leaf by leaf, and cut the hard center part out of each leaf. You can use these pieces later in miso soup–a perfect complement to your gyoza dinner. Dry the cabbage leaves thoroughly; you don’t want to have a wet mixture.

2. Mince the garlic, green onions and cabbage.

3. Place the ground pork in a bowl. Then add the following ingredients and mix well: sesame oil, green onion, ginger, garlic, green tea leaves, salt and pepper.

4. Add the cabbage and mix well. Voila! you now have a gyoza filling.

5. Finally, wrap the gyoza. Using a spoon, place a dollop in the center of the wrap. Be careful not to use too much as this will make it difficult to wrap neatly.

6. Wet the edge of the wrapper with your finger using a dip of water.

7. Fold the wrapper in half and pinch in the middle so that the edges stick. Push the end in and pinch the bottom edge closed.

8. Fold the top edge so that it’s pleated on both sides.

9. Then do the same on the other end. Pinch the first edge.

10. Then push the other edge out into a pleat and pinch closed.

There are many ways to wrap gyoza-Explore and a way that works for you. It may take a few times, but once you get a hang of it, it’s really easy.

11. Fry them. Heat the frying pan well over medium heat. Boil water in a kettle at the same time. Place the gyoza in the frying pan. (You’ll probably need to cook them in 2 or 3 batches as all of the gyoza will not fit at the same time. ) Then, pour in enough of the boiling water to cover the gyoza about 2/3 of the way up.

12. Cover the pan and cook for around 3 minutes over high heat.

13. Cook uncovered till the bottom of gyoza is nice and golden brown.

14. Serve with soy sauce, Japanese S&B’s Layu (hot chili oil), rice vinegar and or Chinese hot chili sauce.

Eric Newman is an author for Teanobi.com where you can find fresh green tea and more!

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