Easy, Tasty, Fun, Creative and Kawaii Japanese Food Recipes and Cooking Hacks Blog with How-To YouTube Cooking Show Video Tutorials. Bento, Healthy Sweets and More!!! Make Your Life Easier ;)
--------------------------------- Deep-fried Mackerel Coated with Sesame Seeds
Difficulty: Very Easy
Time: 15min
Number of servings: 4
Ingredients:
1 fillet mackerel
A
* 2 tbsp. sake (or white wine)
* 1/2 tsp. salt
B
* flour
* 1 beaten egg white
* 2 tbsp. white sesame seeds
* 2 tbsp. black sesame seeds
vegetable oil for frying
Directions:
1. Pull out the mackerel bones with tweezers if any. Then cut it diagonally into an inch-wide pieces.
2. Marinate mackerel with A for about 15 minutes.
3. Dry the mackerel with paper towels and lightly cover with flour, coat with beaten egg white, and coat the skin side with sesame seeds (black & white mixed together).
4. Deep fry mackerel at 180C (356F) for 2-3 minutes until crisp golden brown.
Egg white batter keeps the UMAMI of mackerel and enables it to be coated with sesame seeds.
Directions:
1. Cut bonito into an inch chunks. Remove stems, lightly rinse and dry with paper towels.
2. Put A in a pot. Place the bonito and Shiitake mushrooms. Cover with Otoshi Buta (drop-lid) and cook on medium for 5 minutes.
3. Stop the heat, toss to coat the liquid evenly, then leave to cool to absorb the flavours for about 30 minutes. (If you simmer too much, the fish will lose its flavor.)
4. Strain, then put the liquid back in the pot, and simmer on medium until the liquid is reduced to a thick glaze. (It can easily burn at the end, so please watch out.)
5. Put bonito and Shiitake back in the pot, simmer on medium, and toss to coat the glaze evenly.
Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A
Ingredients:
((Stir-Fried Cabbage Neapolitan)) http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms)) http://www.youtube.com/watch?v=17HfPGInk5s
((Atsuyaki Tamago Rolled Omelette Pudding))
1 egg
a pinch of salt & sugar
cooking oil
sausage
spaghetti pasta
mayonnaise
((Purin Onigiri Rice Ball))
cooked white Japanese rice
leftover Atsuyaki Tamago
a pinch of salt Simmered Shiitake Mushroom
spaghetti pasta
nori sheet
((Others))
tomato
cooked broccoli
lettuce
Directions:
((Stir-Fried Cabbage Neapolitan)) http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms)) http://www.youtube.com/watch?v=17HfPGInk5s
((Atsuyaki Tamago Rolled Omelette Pudding))
1. Beat 1 egg in a bowl and season with a pinch of salt & sugar. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. Cook it until half done, then roll up the egg. Wrap in plastic wrap and leave to cool to keep its shape. In the same pan, cook round slices of sausage.
3. Cut the egg into 3 pieces. Cut them out into cone shapes.
4. Attach the sausage on top of the egg with a bit of spaghetti pasta. (pasta will absorb moisture and gets soft after few hours, so you can eat it by lunchtime!)
5. Garnish with mayonnaise like whipped cream if you like!
((Purin Rice Ball))
1. Mince the leftover Rolled Omelette.
2. Put steamed rice in a bowl, add the minced egg, and mix a pinch of salt to taste.
3. Use plastic wrap and form the rice to make the face and the ears of Purin.
4. Attach the Simmered Shiitake Mushroom on Purin's head with a bit of spaghetti pasta. (pasta will absorb moisture and gets soft after few hours, so you can eat it by lunchtime!)
5. Use Nori Punch to cut out the face parts (you can also use scissors). Then attach them with tweezers.
In the end of this video, I will share with you some clips from Sakura viewing we went this weekend. Unfortunately Sakura trees were not in full bloom and the weather was cold and cloudy… However, many people were enjoying Sakura :)
---------------------------------
Inarizushi
Difficulty: Easy
Time: 1hr
Number of servings: 14 pieces
Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Then cut in halves and open. If you want to make a change, you can turn the skins inside out!
2. Put the Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and soak them in a bowl of water to cool. Stack up 3-4 pieces at a time, then drain well (press with your hands) like you make a rice ball.
3. Put B and Aburaage in a medium pan, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and allow to simmer until the liquid is reduced to 1/4. Stop the heat and let them cool completely.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice if you like. Divide the rice into 14 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Open the pouch and fold back the cut edge to make it easy to stuff the rice. Stuff a ball of Sushi rice to the corners of Aburaage with your fingers, then close the pouch.
Leave the pouch open and top with your favorite toppings, if you like :)
Difficulty: Easy
Time: 30min (depending on your patience)
Number of servings: N/A
Ingredients:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork! http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Bell))
1 egg
1/4 tsp. chicken stock powder
a pinch of salt
cooking oil
Nori sheet
((Doraemon Rice))
cooked white Japanese rice
a pinch of salt
sliced cheese
Kanikama (imitation crab meat)
Nori sheet
((Others))
Fujikko Omamesan (cooked savory soy beans)
tomato
cooked broccoli
lettuce
Directions:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork! http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Bell))
1. Beat 1 egg in a bowl and season with chicken stock powder and a bit of salt (a bit of salt and sugar is fine).
2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
3. Roll up the egg while it's warm, wrap in plastic, and leave to cool to keep its shape.
4. Cut the egg into 2/3-inch pieces.
5. Cut out Nori sheet to make the shape of Doraemon's bell, and attach.
((Doraemon Rice))
1. Put steamed rice in a bowl and mix a pinch of salt to taste. Then put the rice in a bento box.
3. Cut out the sliced cheese, Kanikama, and Nori sheet to make Doraemon's face.
Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A
Ingredients:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork! http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Oranges))
1 egg
1 egg yolk
1/4 tsp. chicken stock powder
a pinch of salt
cooking oil
sliced cheddar cheese
mayonnaise
((Cinnamon Onigiri Rice Ball))
cooked white Japanese rice
1 egg white
purple potato powder
cooking oil
sliced ham
Nori sheet
honey
((Others))
Fujikko Omamesan (cooked savory soy beans)
tomato
cooked broccoli
lettuce
Directions:
((Simmered Pork in Grated Potato))
↓ I made this recipe with pork! http://www.youtube.com/watch?v=1DZckZdxQe0
((Usuyaki Tamago Egg Crepe Oranges))
1. Beat 1 egg + 1 egg yolk in a bowl and season with chicken stock powder and a bit of salt (a bit of salt and sugar is fine). Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
2. Roll up the egg while it's warm, wrap in plastic, and leave to cool to keep its shape.
3. Cut the egg into 2/3-inch pieces. Cut out the sliced cheddar cheese into small oval shapes. Then cut them diagonally. Attach them with bits of mayonnaise to look like orange pulp.
((Cinnamon Onigiri Rice Ball))
1. Blue Egg Crepe: Mix 1 egg white and purple potato powder until you reach your desired blue color (the blue color is produced by a chemical reaction). Strain the mixture with a strainer. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds. Leave it to cool completely.
2. Put steamed rice in a bowl and mix a pinch of salt to taste. Use plastic wrap and form the rice to make the face and the ears of cinnamon. Cut out the blue sheet of egg to make cinnamon's eyes. Cut out a slice of ham to make cinnamon's cheeks. Use Nori Punch to cut out the mouth (you can also use scissors). Then attach them with bits of honey with tweezers.
Rice ball is called "Onigiri" in Japanese. Mostly it's shape is triangle and you can mix ingredients into rice and/or fill your favorite ingredient in the rice ball.
It is perfect for Bento box!
--------------------------------- Totoro Onigiri
Difficulty: Very Easy
Time: 5min
Number of servings: N/A
Ingredients:
cooked white Japanese rice
ground black sesame seeds
salt
Shio-Kombu (salted kelp) *optional
Karaage (Japanese Fried Chicken) *optional
spaghetti pasta
sliced American cheese
Nori sheet
Directions:
1. Put steamed rice in a bowl. Then mix ground black sesame seeds until you reach the desired Totoro color.
2. Place the rice in plastic wrap so that the rice won't stick on your hands.
3. Make a hole in the center of the rice and place the filling (Shio-Kombu & Karaage). *optional
4. Form the rice into a triangle by pressing lightly with your palms.
5. Make Totoro's ears using a small amount of rice.
6. Attach Totoro's ears with bits of spaghetti pasta. (pasta will absorb moisture from rice and gets soft after few hours, so you can eat it by lunchtime!)
7. Cut sliced cheese with a toothpick to make Totoro's face parts and body parts. Cut Nori sheet with scissors or use Nori punch to make Totoro's face parts and body parts. Attach them on Onigiri.
You can find this bento almost anywhere in japan, and it is usually the least expensive bento.
Side dishes differ from store to store, but the most popular ones are fish fries and chikuwa tempura.
If you know Hotto Motto (famous takeaway bento shop in Japan), their Noriben is pretty typical in Japan.
--------------------------------- How to Make Noriben (Nori Bento Lunch Box)
Difficulty: Medium
Time: 45min
Number of servings: N/A
Ingredients:
((Kinpira Gobo))
200g (7oz.) Gobo (burdock root)
100g (3.5oz.) carrot
2 tbsp. Mirin (sweet sake)
1 tsp. sugar
2 tbsp. soy sauce
1 tbsp. sesame oil
1/2 tbsp. sesame seeds
((Fish Fries))
white fish (I used swordfish)
salt and cracked black pepper
A
* flour
* 1 beaten egg
* Panko (bread crumbs)
B Tartar Sauce
* 4 tbsp. mayonnaise
* 2 tbsp. chopped onion
* 1 chopped hard-boiled egg
* 1 tbsp. chopped dill pickle
* 1 tsp. lemon juice
* salt and pepper
vegetable oil for frying
Okonomiyaki sauce (or Tonkatsu sauce)
((Chikuwa Tempura - Deep Fried Fishcake Tempura))
4 large Chikuwa (fish cake)
A
* leftover beaten egg (about 1/2 egg) from the fish fries
* 75ml water
* 5 tbsp. flour
* 2 tbsp. Aonori (green laver)
vegetable oil for frying
((Nori Rice))
cooked rice
Nori seaweed sheet
A
*1 packet (5g) Katsuobushi (bonito flakes)
*1 tsp. Dashi soy sauce (or soy sauce)
((Others))
Takuan (Daikon radish pickles)
Baran (plastic leaf in sushi) if you have
Directions:
((Kinpira Gobo))
1. Use the back of the knife, lightly shave the gobo skin (do not peel because you will peel of the nutritious part between the skin and gobo). First, thinly slice the gobo diagonally. Then stack a few together and cut into thin strips. Soak the gobo strips in water while cutting, then drain well, lightly rinse, and dry off with paper towels.
2. Thinly slice the carrot in the same way.
3. Heat sesame oil in a frying pan and stir-fry gobo and carrot for a couple of minutes until tender.
4. Blend Mirin and sugar to give a sweetness, then season with soy sauce and stir-fry until the liquid is gone.
5. Turn off the heat. Sprinkle with sesame seeds.
((Fish Fries))
1. Remove all the bones from the fish. Season with salt and cracked black pepper.
2. Coat each with flour, dip in beaten egg, and coat with Panko.
3. Fry them in oil at 170C (340F) for 4-5 minutes until cooked golden brown. (Turn them over to cook evenly.) Remove the fish fries from the oil and drain.
4. Mix B to make tartar sauce.
5. Serve the fish fries with tartar sauce and Okonomiyaki sauce (or Tonkatsu sauce).
((Chikuwa Tempura - Deep Fried Fishcake Tempura))
1. Mix A in a bowl. Cut Chikuwa in halves if they are too large.
2. Heat vegetable oil in a deep pan to 170C (340F). Lightly dip the Chikuwa in the batter and fry them immediately until golden and crisp.
3. Drain them on a rack or a sheet of clean paper towel.
*make Okonomiyaki or Tenkasu using the leftover batter
((Nori Rice))
1. Mix A very well.
2. Put rice in a bento box. Put the Katsuobushi mixture on top. Then tear up Nori sheet into small pieces, and put them on top.
((Others))
Place side dishes on top of the Nori Rice. Serve the fish fries with tartar sauce and Okonomiyaki sauce (or Tonkatsu sauce). Okonomiyaki sauce goes great with Chikuwa Tempura as well!
You can apply this technique to make any other characters you like.
Good thing about this is you can make this the night before! So you don't have to get up early to make Kyaraben for your kids :)
--------------------------------- Nori Art
Difficulty: Patience
Time: 1.5hrs or more or less (mine took about 1.5hrs)
Number of servings: 1
Necessary Equipment:
your favorite character's picture
flexible cutting board
binder clips
design knife
tweezers
Nori seaweed sheet
sliced cheese
Directions:
1. Print out your favorite character's picture.
2. Place Nori seaweed sheet on a flexible cutting board. Then place your favorite character's picture on top of the nor seaweed sheet. Secure them with binder clips.
3. Cut out the image with a design knife. Cut out smaller parts first, larger parts last. If the parts were too small to trace, you can cut them out later (or any easier way for you is fine). Make sure you don't lose any of the parts you cut out (keep them in a box).
4. Place them on a sliced cheese.
Tips:
You can make this the night before. Wrap it securely in plastic wrap and keep it in the fridge till the next morning when you pack your bento box :)
It goes great with rice. Perfect for Bento box.
Perfect recipe for Chinese New Year, too!
--------------------------------- How to Make Ebi Chili (Chile Prawns/Shrimp)
Difficulty: Medium
Time: 25min
Number of servings: 2-4
Ingredients:
12-14 black tiger shrimp
A
* salt and cracked black pepper
* 1 tsp. sake
* 1 tsp. cooking oil
* 1 tbsp. Katakuriko (potato starch)
B
* 1 clove grated garlic
* 1 tbsp. grated ginger
* 2 tbsp. ketchup
* 1 tbsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 1 tsp. honey
* 1 tbsp. water
* salt and cracked black pepper
C
* 1 tbsp. Katakuriko (potato starch) or less (please adjust as needed)
* 1 tbsp. water
D
* 1 tsp. sesame oil (makes the dish tasty)
* 1/2 tsp. vinegar (gives a refreshing light tart finish)
100ml chicken stock (you can mix chicken stock powder in water to make this)
40g (1.4oz.) frozen green peas (if you like)
4inch (10cm) chopped long onion
1 tbsp. cooking oil
Directions:
1. Wash, peel and devein the shrimp (remove the tails). To improve the texture and remove any fishy smell, rub 1 tbsp. starch and a bit of salt into the peeled shrimp, rinse, and dry off with paper towels. Then season with A.
2. Mix B very well.
3. Heat 1 tbsp. cooking oil in a frying pan and saute the shrimp until done. Then set aside.
4. In the same pan, heat B, then add the chicken stock and bring to a boil.
5. Add the shrimp and green peas (if you like). When they are cooked through, add the chopped long onion. Then add C (please adjust the amount as needed) little by little to thicken the sauce.
6. Finish with D.
Throughout this tutorial, I hope you learn how to arrange the dishes in a bento box.
The Nori Punch I used in this tutorial came with this Sanrio Characters Bento Book.
動画で使ったのりパンチは「はじめてでもかんたん&かわいい!サンリオキャラ弁当BOOK (学研ムック) 」の付録です☆
--------------------------------- How to Make My Melody Bento Lunch Box
Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A
Ingredients:
((Sauteed Shimeji Mushrooms and Peppers with Shio-Kombu))
60g (2.1oz.) red pepper
60g (2.1oz.) yellow pepper
60g (2.1oz.) orange pepper
200g (7oz.) Shimeji mushrooms
20g (0.7oz.) Shio-Kombu (salted kelp)
1 tbsp. sesame oil
((Simmered Potato Pork Roll))
My favorite dish that my mom cooks!!!
http://www.youtube.com/watch?v=GpunklDLlZE
((Fish Sausage Strawberries))
fish sausage
Edamame beans
spaghetti pasta
black sesame seeds
((Usuyaki Tamago Egg Crepe Flowers))
1 egg
1/2 tsp. Yamaki Kappo Shirodashi (White Dashi)
((My Melody Onigiri Rice Ball))
cooked white Japanese rice
sliced ham
Nori Sheet
sliced cheese
sliced cheddar cheese
((Others))
cooked broccoli
lettuce
Directions:
((Sauteed Shimeji Mushrooms and Peppers with Shio-Kombu))
1. Remove tough base of Shimeji mushrooms and break into pieces. Slice the peppers.
2. Heat sesame oil in a frying pan and saute the Shimeji mushrooms and the peppers.
3. Cook until softened and season with Shio-Kombu.
((Simmered Potato Pork Roll))
My favorite dish that my mom cooks!!!
http://www.youtube.com/watch?v=GpunklDLlZE
((Fish Sausage Strawberries))
1. Slice fish sausage and cut into a strawberry shape with a design knife.
2. Cut and make zigzag Edamame halves for the strawberry hulls.
3. Attach the Edamame hulls to the fish sausage strawberries with bits of spaghetti pasta. (pasta will absorb moisture from fish sausage and gets soft after few hours, so you can eat it by lunchtime!)
4. Arrange some black sesame seeds for strawberry seeds with tweezers.
((Usuyaki Tamago Egg Crepe Flowers))
1. Beat an egg in a bowl and season with Yamaki Kappo Shirodashi (a bit of salt and sugar is fine).
2. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface.
3. Cook the egg until the edges begin to dry, then flip it over and cook the other side for about 10 seconds. Leave it to cool completely.
4. Cut the egg lengthwise, fold in half lengthwise, and make vertical slices on the folded side.
5. Roll up the egg and attach it with a bit of spaghetti pasta.
((My Melody Onigiri Rice Ball))
1. With a permanent marker (Sharpie), trace your favorite My Melody illustration on the parchment paper and cut it out.
2. Pile up some steamed rice, cover with plastic wrap, place the My Melody stencil, and shape it with your fingers. Pinch and create chiseled jaw, because you want to draw a clear outline where you don't put the ham on top.
3. Place the My Melody stencil on a slice of ham and wrap with plastic wrap. Cut out the hood and the folded ear with eyebrow scissors.
4. Use the Character Nori Punch to cut out eyes and mouth. (you can also use eyebrow scissors)
5. Cut out and place the My Melody's flower hair accessory stencil on a slice of cheese. Use a design knife or a toothpick to cut carefully around the stencil. Cut out a slice of cheddar cheese to make a core of the flower and a nose.
6. Place the side dishes and the rice in a bento box. Then arrange the parts with tweezers.
So, I recommend you to get a Hello Kitty mold (shaper) to make your life easier!
You can get the mold like this one!
Check out online or local Sanrio stores!!!
こんなキティちゃんの型があるとお弁当作りが簡単です！
BTW, this is the book (comes with the Hello Kitty Onigiri Mold & the Nori Punch) I bought.
私は「はじめてでもかんたん&かわいい!サンリオキャラ弁当BOOK (学研ムック) 」を買いました☆
ハローキティのおにぎり型とキャラクターのりパンチの付録付きです♪
---------------------------------
How to Make Hello Kitty Bento Lunch Box
Difficulty: Easy
Time: 30-60min (depending on your patience)
Number of servings: 2-3 bento boxes
Ingredients:
((Stuffed Red Peppers))
2 red peppers *30g (1oz.) each
A
* 80g (2.8oz.) ground pork
* 40g (1.4oz.) minced onion
* salt and cracked black pepper
flour
cooking oil
sliced American cheese
Nori sheet
((Vegetable Kinpira with Eggs))
I scrambled this Vegetarian Kinpira with eggs!
http://www.youtube.com/watch?v=8BkKRmbtY2o
((Kamaboko Fish Cake House))
white Kamaboko fish cake
Kanikama (imitation crab meat/crab sticks)
sliced American cheese
spaghetti pasta
((Hello Kitty Onigiri Rice Ball))
cooked white Japanese rice
salt
Nori sheet
red pepper bottom
drained canned whole corn kernels
Directions:
((Stuffed Red Peppers))
1. Put A in a bowl and mix well by hand until all ingredients are combined and smooth.
2. Cut the bottoms off the red peppers to make a ribbon (ribbons) for the Hello Kitty Onigiri Rice Ball.
3. Cut each pepper into 3 rings, remove the seeds, and dust inside of peppers with flour.
4. Stuff the mixture into the peppers.
5. Heat cooking oil in a pan and place the stuffed peppers. When one side is golden brown, flip them over. Cover and steam for about 5 minutes until cooked through. In the same pan, lightly saute the Hello Kitty ribbons, and set aside.
6. Cut the sliced cheese with a toothpick to make apple cores. Cut Nori sheet with eyebrow scissors to make apple seeds.
*I bought leaf-shaped bento toothpicks at "CANDO" 100yen shop.
((Vegetable Kinpira with Eggs))
I scrambled this Vegetarian Kinpira with eggs!
http://www.youtube.com/watch?v=8BkKRmbtY2o
((Kamaboko Fish Cake House))
1. Slice Kamaboko fish cake and cut into a house shape.
2. Peel off the red part of Kanikama to make the roof, and attach it with bits of spaghetti pasta. (pasta will absorb moisture from Kamaboko and gets soft after few hours, so you can eat it by lunchtime!)
3. Cut sliced cheese to make windows.
((Hello Kitty Onigiri Rice Ball))
1. Put steamed rice in a bowl and mix a pinch of salt to taste. Stuff the rice into the Hello Kitty Onigiri Mold (spread the rice into the crevices of the mold with a small spoon). Place the lid and push the rice down. Remove the lid, then push the rice out from the mold.
2. Use the Hello Kitty Nori Punch to make eyes and whiskers.
3. Place the side dishes and rice in the bento box. Then arrange the small parts with tweezers.
You can also use a plastic wrap to form the Hello Kitty rice ball but it requires a great patience…
This is a very basic and the best recipe for Yaki Gyoza (Japanese Pan-Fried Dumplings) to start with! When we pan fry the Gyoza, we call it Yaki Gyoza. Steamed = Mushi Gyoza, Boiled = Sui Gyoza.
In this video I will show you how to make the very basic gyoza filling and how to fold them 😉
You can customize this basic recipe using different ingredients.
Gyoza is originally the Chinese potstickers, now very popular in Japan 💕 My mom used to make them once a month or more because we kids like them! Perfect batch side dish for rice 😋
You can of course keep them in stock in the freezer. However, most of the time, they can be easily gone all at once. haha
THIS VIDEO will show you how to make Gyoza Wrappers!
Print on your Postcard
---------------------------------
How to Make Gyoza (Very Basic Japanese Potstickers / Pan-Fried Dumplings)
Difficulty: Easy
Time: 20min
Number of servings: 14 big dumplings or 24 small dumplings
Ingredients:
1 leaf (100g=3.5oz.) Chinese cabbage
A
* 250g (8.8oz.) ground pork
* 1/2 chopped long onion
* 1 clove chopped garlic
* 1 tbsp. sesame oil
* 1 tsp. soy sauce
* ground black pepper
14 big gyoza wrappers
cooking oil
soy sauce
vinegar
la-yu / raayu (Chinese spicy sauce) if preferred
Directions:
1. Boil water in a large pot. Add Chinese cabbage from the stem end and boil for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze to remove the excess water (can use a paper towel), then finely chop.
2. Put the chopped Chinese cabbage and A in a bowl. Mix well by hand (or back of a spoon is okay) until all ingredients are combined and the mixture is smooth.
3. Lay gyoza wrapper in your palm and put a spoonful of filling in the center. Put water along the edge of the wrapper with your finger, fold in half, make small folds in the front side of the wrapper and seal.
4. Heat cooking oil in a frying pan. Put the gyoza in and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp.
5. Serve with a mixture of soy sauce, vinegar, and a drop or two of la-yu if preferred.
Of course, it goes great with white rice! Perfect for bento, too!
But I prefer no garlic but ginger for bento ;)
Ingredients:
1 egg
1 tbsp. milk
2 tbsp. Panko (bread crumbs)
2 tbsp. (30g=1oz.) drained canned tuna
2 tbsp. frozen green peas
2 tbsp. finely-chopped onion
1 tbsp. shredded cheese (parmesan, mozzarella, cheddar, or any kind is okay!)
salt and cracked black pepper
cooking oil
ketchup
Directions:
1. Beat egg and milk in a bowl. Soak panko (bread crumbs) in the mixture.
2. Add drained canned tuna, defrosted frozen green peas, finely-chopped onion, and shredded cheese. Then mix well and season with salt and cracked black pepper.
3. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour the egg mixture into the pan and spread over the surface. Then cover with aluminum foil and cook until you can flip the omelette without breaking it. Then cook the other side.
4. Let cool until you can handle it. Cut into 16 square pieces. Sandwich 2 pieces of tamagoyaki with ketchup. Then secure with sandwich picks or bento picks if you have.
Difficulty: Very Easy
Time: 10min
Number of servings: 3
Calories per serving: 229Kcal
Ingredients:
10-12 black tiger shrimps
A
* 1 tsp. sake or white wine
* salt and cracked black pepper
2 tbsp. Katakuriko (potato starch) or corn starch is okay
1 tbsp. cooking oil
B
* 3&1/2 tbsp. mayonnaise
* 1/2 tbsp. ketchup
* 2 tsp. sugar
cashew nuts *if available
Directions:
1. Deshell, devein, and wash the shrimps (remove the tails). Dry well on paper towels. Season in order with A, Katakuriko (starch), and cooking oil.
2. Grill the shrimps in the oven at 200C (392F) for 7-8 min, or on a BBQ grill, grill pan, or toaster oven.
3. Mix B in a bowl, add the grilled shrimps, and toss well.
If available, place the cashew nuts in a plastic bag and break up into small pieces with a rolling pin. Then sprinkle them on top of the shrimps.
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