The BEST Gyoza Recipe (Japanese Potstickers / Pan-Fried Dumplings) | Japanese Cooking Video

Delicious juicy fried dumplings!

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 ;)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post.html
---------------------------------

Of course, there are many other ways to enjoy it!!!

Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=cLV1Ry4x86s
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=d7xoFVdMTbQ

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Tuna Egg Bite-Size Tamagoyaki Sandwich - Video Recipe

This is a perfect dish for your bento box or for party appetizer!


http://www.youtube.com/watch?v=OCGQqjY7vws

Very tasty and addictive idea :D



The recipe was once printed on a bento brochure.
http://createeathappy.blogspot.jp/2009/11/my-accomplishments.html

---------------------------------
Tuna Egg Bite-Size Tamagoyaki Sandwich

Difficulty: Easy
Time: 15min
Number of servings: 8

Necessary Equipment:
18x13cm (7x5.1inch) tamagoyaki nabe (rectangular omelet pan)

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.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_5.html
---------------------------------

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Healthy Pan-Fried Minced Cutlet (Menchi Katsu) - Video Recipe

"Menchi Katsu" is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling's favorite food, but it is high in calories!!! Therefore, I came up with this idea. Instead of deep frying it, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it until crisp! Yummy indeed!!! My darling loves it :D


http://www.youtube.com/watch?v=kWcPNQYviNY

Now over 270 people have tried this recipe and said it was good!!!
You can find their photos and comments down in the linked page :)
http://cookpad.com/recipe/536489



---------------------------------
Healthy Pan-Fried Minced Cutlet

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
200g (7oz.) ground beef and pork mixture
100g (3.5oz.) cabbage
50g (1.7oz.) onion
A
* 2 tbsp. panko (bread crumbs)
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* salt and cracked black pepper
B
* 2 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
2 aburaage (deep-fried tofu pouch)
vegetables of your choice

Directions:
1. Mince cabbage and onion.
2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.
3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open. Cut a side of aburaage and gently open the pocket.
4. Stuff (2.) in (3.).
5. Heat a frying pan, place (4.), add 40ml of water. Cover the pan and steam it on medium heat until the water is almost gone (4-5min). Then open and cook until the surface is crisp and brown (3-4min).
6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

* It is better served before the aburaage softens. BUT it tastes good, anyways! hehe

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2010/08/blog-post_23.html
---------------------------------

It goes great with white rice and perfect for bento box :)

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Chicken Adobo - Video Recipe

Chicken Adobo is the national dish of the Philipines.
Sweet and sour taste goes great with rice!!!
For sure, many Japanese love this taste and so does my darling :D


http://www.youtube.com/watch?v=0CmFznqt8_s



---------------------------------
Chicken Adobo (Traditional Filipino Recipe)

Difficulty: Easy
Time: 2hrs
Number of servings: 12 pieces

Ingredients:
12 chicken drumsticks with bone
A
* 1 clove garlic, sliced
* 2 bay leaves
* 1/2 cup (100ml) soy sauce
* 1/2 cup (100ml) rice vinegar
* 2 tbsp. sugar
* 1 (200g=7oz) onion, cut into wedges
* cracked black pepper
steamed rice

Directions:
1. Remove excess fat from the chicken pieces if desired. Prick the chicken with a fork to let the seasonings penetrate.
2. Combine A in a large pot. Cover and marinate the chicken for 1 hour. *you can use a Ziploc bag and keep in the fridge for more than 1 hour
3. Add 1/2 cup (100ml) water and bring to a boil. Then turn the heat down to low and cover with otoshi buta (drop-lid - you can use aluminum foil) and cook for 30 minutes. *if you can, stir occasionally
4. Uncover and simmer until sauce is reduced and slightly thickened.
5. Serve the chicken with (or over) steamed rice and drizzle with the sauce. *noodles, pasta, bread, or mashed potatoes goes well, too!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_17.html
---------------------------------

My mom's simmered chicken recipe is here :)
http://www.youtube.com/watch?v=1DZckZdxQe0

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Stir-Fried Cabbage Neapolitan (Napolitan) - Video Recipe

Do you know Spaghetti Neapolitan (Napolitan)? It is Japanese-style spaghetti seasoned with ketchup. It is very popular home-cooked dish in Japan. It is nothing related to Italian spaghetti "Spaghetti alla Napoletana" or any other pasta using fresh tomato.


http://www.youtube.com/watch?v=yr_WKlZ8VMw

So today, I am going to season cabbage slices with ketchup. Very tasty yet delicious. Of course it is perfect for your bento :D



---------------------------------
Stir-Fried Cabbage Neapolitan

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
4 (75g=2.6oz.) sausage
200g (7oz.) cabbage
100g (3.5oz.) onion
50g (1.8oz.) carrot
1 (30g=1.0oz.) green pepper
3 tbsp. ketchup
1 tbsp. worcestershire sauce
1/2 tbsp. olive oil
salt and cracked black pepper
Parmigiano-Reggiano
parsley flakes

Directions:
1. Thinly slice the sausage, cabbage, onion, carrot and green pepper.
2. Heat olive oil in a frying pan and saute the onion until softened. Add carrot and sausage, and stir-fry until sausage slices are browned.
3. Add cabbage, green pepper, ketchup and worcestershire sauce, and stir-fry until tender. Then season with salt and pepper.
4. Serve on a dish, and sprinkle with freshly grated Parmigiano-Reggiano and parsley flakes.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/04/blog-post_07.html
---------------------------------

Perfect recipe to clean up your fridge ;)

buona!

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Tips to Enjoy Yakiniku Indoors (Japanese Grilled Meat / BBQ) - Video Recipe

In this video, I will show you how to enjoy Yakiniku indoors :D

Last week, I won a package of beef at the recipe contest. And along with the beef, I received a letter with some tips to enjoy Yakiniku indoors and I never knew them! So, I will share those tips with you!!!


http://www.youtube.com/watch?v=NvktrBRSvyQ

Yakiniku is mostly beef but you can make it with chicken or pork or meat of your choice ;)



BTW, in Japan at home, we usually use electrical barbecue called "hot plate " to cook Yakiniku at table. I really envy those who have barbecue set at home! We don't have that big yard in Japan, you know… And sadly, from this April, our closest BBQ spot is going to close because of the littering problem.

---------------------------------
Yakiniku Indoors (Japanese Grilled Meat / BBQ)

Difficulty: Very Easy
Time: 10min
Number of servings: n/a

Ingredients:
beef or meat of your choice
soy sauce + wasabi (in tube or freshly grated)
ponzu sauce (citrus-flavored soy sauce: you can mix 1 tbsp. soy sauce and 1 tbsp. lemon juice to make it)

Tips:
1. Color of the Meat:
Pink, red, brown, or etc… what color of the meat is the best?
To answer this question, it is difficult to tell which is better until you eat them. So just ask the butcher and trust them. hehe
2. The best way to cook Yakiniku:
Make sure you let the meat get back into room temperature before you cook. You will see the surface of the meat shining with its own juice and grease when it's ready. Then you don't have to turn the heat down to low to cook and you won't lose any good flavor! That is why outdoor barbecue is always good (because your meat is at room temperature). Of course it is the best if you have BBQ grill set at home, but if you don't, you can use a grill pan, cast-iron skillet, or fryingg pan on the stove, because the key is the meat temperature! It is the same for Sukiyaki, Shabu-Shabu, steaks, etc…
3. The best way to eat Yakiniku:
Don't forget to season the meat with salt and pepper before you cook. That definitely brings out the flavor of the meat. For the sauce, wasabi soy sauce or ponzu sauce is the best! Simple yet delicious! You have to try it out.

*Grill the meat until it's done to your taste!

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/03/blog-post_31.html
---------------------------------

I hope you found this video informative!!!

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Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu) - Video Recipe

This is a cute Cheese Kushikatsu (Pork Cutlet Balls) that looks like Dango (mochi dumplings on a stick)!


http://www.youtube.com/watch?v=pYcEYdMS1hQ

Great for potluck party, bento, and snack!



---------------------------------
Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu)

Difficulty: Easy
Time: 15min
Number of servings: 4

Ingredients:
8 thinly sliced pork
8 candy cheese (or diced processed cheese)
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
* white sesame seeds
* black sesame seeds
vegetable oil for frying
Tonkatsu sauce *optional

Directions:
1. Place the slices of pork so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper (onto one side) and place the candy cheese (or diced processed cheese) on the end of the pork close to you and start rolling (wrap the cheese securely).
2. Flour the pork balls lightly, dip in beaten egg, then coat 4 pork balls with Panko with white sesame seeds and the other 4 with Panko with black sesame seeds. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Skewer two pork rolls on each bamboo sticks. Fry them in oil at 170C (340F) until cooked golden brown. Remove the Kushikatsu from the oil and drain.

レシピ（日本語）
QBBのサイトで紹介されました！
The recipe is posted on QBB's (Japanese Cheese Company's) website ;)
http://www.qbb.co.jp/recipe/recipe.php?rid=130&mcid=&scid=
---------------------------------

It is still cold in Tokyo!
Spring has not yet arrived! hehe

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Vegetable Teriyaki Beef Rolls (Korean Style) Recipe - Video Recipe

Last month (2012/1/22), there was a nationwide recipe contest in Japan called レシピの女王 (Queen of Home Cooking). The contest was broadcast on TV in Japan (nationwide) on 2012/2/6! Thanks for those who watched it ;)

Unfortunately, I couldn't go to the next stage but I met Iron Chef Sakai and Chef Chen! They were the judges :D They watched my YouTube video and said I should keep up my work! YouTube was nothing to do with the contest but I appreciate the chance they saw my video. I will do my best.


http://www.youtube.com/watch?v=YJdo9BntgIA

At the contest, Chef Chen suggested me to season the vegetables, so I modified my recipe!



This dish of course goes great with white rice and perfect for bento :)

ヒルナンデス レシピの女王 一次予選・ステージＡ １月２２日（日）開催 ＯＡ ２月６日（月）
「野菜ぎっしりヘルシー韓流照り巻き焼き」
陳シェフが野菜に下味をした方が良いとご教示下さったので改良しました！
http://www.cooklabo.blogspot.com/2012/02/blog-post_15.html
http://www.ntv.co.jp/queen/recipe/2012/02/post.html

---------------------------------
Vegetable Teriyaki Beef Rolls (Korean Style)

Difficulty: Easy
Time: 25min
Number of servings: 8

Ingredients:
8 thin slices of beef
16 frozen green beans
16 strips of Konjac
16 strips of potato
16 strips of carrot
60g (2.2oz.) Kimchi (Korean pickle)
salt and cracked black pepper
starch
sesame oil
A
* 1 tsp. soy sauce
* 1 tsp. mirin (sweet sake)
B
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. soy sauce
* 1 tbsp. ketchup
* 1 tsp. sugar
* 1 tsp. Gochujang (Korean red chili paste)

Directions:
1. Defrost green beans. Boil Konjac strips for a few seconds to skim the scum. Place potato and carrot strips on a microwavable dish, cover, and cook in the microwave for 3 minutes (500w).
2. Season 1 with A.
3. Mix B well.
4. Place the slices of beef so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper, sprinkle starch (onto one side) and place the seasoned vegetable strips (2.) on the end of the beef close to you and start rolling.
5. Heat sesame oil in a frying pan, place the rolls seam side down, cover, and steam on low heat for about 5 minutes. Then flip the rolls so that all sides are cooked equally.
6. Add 3 and cook on high heat until thick and glossy.

レシピ（日本語）
http://www.ntv.co.jp/queen/recipe/2012/02/post.html
改良後のレシピ
http://www.cooklabo.blogspot.com/2012/02/blog-post_15.html
---------------------------------

Please go to my facebook page and find the link for the episode where I met Iron Chefs ;)

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Ketchup Miso Stir-Fried Pork and Cabbage - Video Recipe

I combined ketchup and miso to give sweet and rich flavor! It goes great with white rice and perfect for bento :)


http://www.youtube.com/watch?v=N1OVpi0j6AE

This recipe once appeared on the Kagome's ketchup recipe card and website.
http://createeathappy.blogspot.com/2008/10/my-accomplishments.html

以前に私の「豚とキャベツのケチャップ味噌炒め」がカゴメトマトケチャップのレシピカードに掲載されました☆
http://createeathappy.blogspot.com/2008/10/my-accomplishments.html



---------------------------------
Ketchup Miso Stir-Fried Pork and Cabbage

Difficulty: Easy
Time: 10min
Number of servings: 2

Ingredients:
150g (5.3oz.) thinly sliced pork
A
* 1 tsp. sake
* 1 tsp. soy sauce
* 0.5 tsp. grated garlic
300g (10.6oz.) cabbage (you can add some other leftover vegetables in the fridge: carrot, green pepper, onion, shimeji mushrooms, shitake mushrooms, etc...)
B
* 2 tbsp. sake *you can add water instead
* 1 tbsp. miso
* 1 tbsp. ketchup
* 1 tsp. toban jan (hot bean sauce / Chinese red chili paste, optional)
1 tbsp. sesame oil

Directions:
1. Cut thinly sliced pork into bite-size and season with A.
2. Cut green cabbage into bite-size as well.
3. In a small bowl, mix B well.
4. Heat sesame oil in a frying pan, and saute seasoned pork.
5. When the pork starts to change color, add cabbage and other leftover vegetables and stir-fry until they began to wilt.
6. Then add 3. and cook thoroughly.

レシピ（日本語）
http://cooklabo.blogspot.com/2008/10/blog-post_15.html
---------------------------------

I hope everyone can get sake and mirin (sweet sake) since they are necessary for Japanese cooking and I use them very often! Of course you can skip them but they really make the foods taste better. hehe

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Stir-Fried Gomoku Mozuku - Video Recipe

Mozuku (Cladosiphon okamuranus) is noodle-like seaweed which is mainly produced in Okinawa. It is rich in fiber and minerals! Mozuku is usually sold frozen, so please check the freezer at Asian grocery stores. I hope it is available!!! For this recipe you need plain (non-flavored) Mozuku, so don't get the one soaked in vinegar!


http://www.youtube.com/watch?v=dv107Cvzm2s

This recipe won the grand prize at mozuku recipe contest!
http://www.mo19.com/recipe/2009/03/post_31.html

It goes great with white rice and perfect for bento.

BTW, Gomoku (五目) means five ingredients in Japanese :)

My blog about our trip to Okinawa ;)
http://createeathappy.blogspot.com/2012/01/trip-to-okinawa.html



---------------------------------
Stir-Fried Gomoku Mozuku

Difficulty: Easy
Time: 5-10min
Number of servings: 2

Ingredients:
100ｇ (3.5oz.) Mozuku
60ｇ (2.2oz.) carrot
3 Japanese green pepper
3 shiitake mushroom
2 bacon strip
1 tbsp. soy sauce
salt and cracked black pepper
2 tsp. sesame oil
2 tsp. toasted white sesame seeds

Directions:
1. Wash mozuku and drain well (cut into bite sized pieces if too long). Thinly slice the shiitake mushroom. Cut carrot, green pepper, and bacon into thin strips.
2. Heat sesame oil in a frying pan, cook the bacon until crisp. Add and stir-fry carrot and green pepper until slightly softened. Then add and stir-fry shiitake and mozuku.
3. Season with soy sauce, salt and cracked black pepper, sprinkle toasted white sesame seeds (or ground sesame seeds), and serve.

第2回もずく料理コンテストで最優秀賞を受賞したレシピです♪

↓もずくのササッと五目炒め
http://www.mo19.com/recipe/2009/03/post_31.html
http://www.cooklabo.blogspot.com/2012/01/blog-post_17.html
---------------------------------

Enjoy ;)

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新年好！Chinese Style White Miso Stir Fried Seven Vegetables - Video Recipe

This recipe won a grand prize at the easy recipe contest organized by Ajinomoto. I received the prize from chef Wakiya Yuji (脇屋友詞) who is famous for creative Chinese food in Japan.

For the seasoning, I used chicken stock and white miso. The chicken stock adds a nice and rich flavor and white miso makes the dish slightly sweet and tasty!


http://www.youtube.com/watch?v=bwwqnvuNnLc

It can be very colorful and festive recipe for Chinese New Year's day. Also, it is perfect for every-day bento box :)



BTW, at our wedding, we could luckily cater chef Wakiya's fancy and healthy Chinese cuisine from "トゥーランドット遊仙境 - Turandot Yusenkyo" restaurant in Akasaka.

---------------------------------
Chinese Style White Miso Stir Fried Seven Vegetables

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
75g (2.6oz.) ham
100g (3.5oz.) onion
50g (1.8oz.) carrot
100g (3.5oz.) zucchini
100g (3.5oz.) bean sprouts
50g (1.8oz.) red bell pepper
6 dried cloud ear mushrooms (you can use 3 shitake mushrooms)
A
* 2 tbsp. white miso (it tastes different but you can use 1 tbsp. regular miso)
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* 1/2 tbsp. chicken stock powder
* 1 tsp. sugar
1/2 tbsp. cooking oil
cracked black pepper

Directions:
1. Soak the dried cloud ear mushrooms in hot water for at least fifteen minutes. Then drain and cut into strips. Trim the bean sprouts at both ends if you prefer. Cut ham, carrot, zucchini and red bell pepper into strips. Thinly slice onion.
2. Mix A.
3. Heat cooking oil in a frying pan, stir-fry onion, carrot, zucchini, bean sprouts, red bell pepper, cloud ear mushrooms, and ham in order. Add A and stir-fry until the seasonings blend. Serve on the dish and sprinkle cracked black pepper.

【味の素KK】中華だしを使って作る、かんたんオリジナルレシピコンテストでグランプリを受賞したレシピです。

七色野菜の中華風白味噌炒め
（白味噌は種類によって味が強いので鶏がらスープとの割合を調整してください。）
http://www.ajinomoto.co.jp/chukadashi/contest/entry/recipe0008.html
http://cooklabo.blogspot.com/2012/01/blog-post_13.html
---------------------------------

愿新年为你带来快乐，友爱和宁静。
祝好运、健康、佳肴伴你度过一个快乐新年。

Am I right?! hehe

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Easy Nishime (Simmered Japanese Vegetables) Osechi-Ryōri / Traditional Japanese New Year's Food - Video Recipe

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).

Traditionally, we spend few days to prepare Osechi-Ryori but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot. I put more effort into cooking the savory dishes.

So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. I came up with this idea when I lived in New York, where you can not find ingredients easily. I hope you can make it in your country in this way.


https://www.youtube.com/watch?v=76A8gIj-7Rc

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores or online.

Yamasa Konbu Tsuyu ヤマサ 昆布つゆ
3 times concentrated Konbu kelp seaweed soup stock
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/konbutsuyu/product/index.html

With just a little extra effort decoratively cutting vegetables, it becomes gorgeous, so try to make it fancy ;)

In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!

I hope you all enjoy my video :D



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Easy Nishime (Simmered Japanese Vegetables)

Difficulty: Easy
Time: 1hour
Number of servings: 5

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 Otoshi But a (drop-lid - you can also use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) Konnyaku
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potatoes, lotus roots, carrots, Shiitake mushrooms, green beans, bamboo shoots, burdock roots)
5 decoratively cut Shiitake mushrooms
1 Yurine (lily bulb)
5 decoratively cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Sake
* 1 tbsp. sugar
B
* 20ml 3 times concentrated Yamasa's Konbu Tsuyu
* 80ml water
C
* 30ml 3 times concentrated Yamasa's Konbu Tsuyu
* 120ml water

Directions:
1. Thinly slice or decoratively cut Konnyaku, and boil 2-3 minutes to remove bad smell.
2. Cut the chicken into bite-sized pieces, parboil to remove the fat, drain, and set aside.
3. Separate the frozen vegetables and keep frozen until just before you use them. NOTE: you don't need to use carrot and Shiitake mushrooms if you prepare decoratively cut ones.
4. In a large deep pot, put Konnyaku, chicken and Shiitake mushrooms. Add enough water to cover the ingredients, bring to a boil, then add A.
5. Cover with Otoshi-Buta (drop-lid - you can also use aluminum foil) and cook on low for 20 minutes.
6. Add lotus roots, bamboo shoots, burdock roots, and simmer uncovered for 15 minutes.
7. Wash Yurine and separate into pieces. In a small pot, bring water to a boil, cook the Yurine pieces for a minute, quickly rinse with cold water, then drain. Bring B to a boil, add the Yurine pieces, and cook for 3 minutes.
8. In a medium pot, bring C to a boil, add taro potatoes and cook for 5 minutes. Add decoratively cut carrots and cook for another 5 minutes. Add green beans and cook for 2 more minutes.
9. In the third tier of Jyubako (three-tiered bento boxes), nicely arrange 6, 7, and 8 (drain excess liquid).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------

Best wishes for a happy new year :D

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Kaki Furai (Deep Fried Oyster) - Video Recipe

Kaki Furai (Deep Fried Oyster) is a popular dish in winter.


http://www.youtube.com/watch?v=xBr2rZBJt4s

I used to hate oyster when I was small but now I can eat it ;)

My darling and I love to eat it with tartar sauce, lemon, or tonkatsu sauce. Or, all together. hehe It is pretty delicious! Yummy :P

How about you?!



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Kaki Furai (Deep Fried Oyster) with Tartar Sauce

Difficulty: Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
12 oysters
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 1/2 cup mayonnaise
* 20g (0.7oz.) minced onion
* 2 chopped dill pickles
* 1 chopped hard-boiled egg
* 1 tbsp. lemon juice
* a bit of chopped parsley
* salt and pepper
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes

Directions:
1. Shake and wash oysters in salted water. Put on a paper towel and remove excess water.
2. Sprinkle salt and papper over oysters. Lightly coat the oysters with flour. When the flour gets moist, coat the oysters again with flour. In this way the oysters won't absorb the frying oil and the batter stays on better, so you can make crispy fried oysters.
3. Dip in beaten egg and coat with Panko. Use one hand to dip in egg and the other hand to coat Panko to keep one of your hands dry.
4. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the oysters over to cook evenly.) Remove the them from the oil and drain.
5. Mix B and make tartar sauce.
5. Serve on plate with shredded cabbage and some grape tomatoes. Dip into the tartar sauce and eat. Or eat with lemon juice or tonkatsu sauce. Or all of them! Anyway you like ;D

レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post_21.html
---------------------------------

In the end of the video, I will show you how save my frying oil. I use an oil pot with a strainer. Usually i use the oil 2 to 3 times within a month. or, I change the oil when I think it smells bad and no longer clear.

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Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar - Video Recipe

This recipe was awarded by chef Sakai (Hiroyuki) who is well-known for Iron Chef French on the Japanese TV show Iron Chef!

The contest "Cheese-1GP" was organized by Yukijirushi (one of the best known milk and dairy companies in Japan).


http://www.youtube.com/watch?v=cLV1Ry4x86s


「雪印 Cheese-1 GP チーワングランプリ レシピコンテスト」の受賞作品です。最終審査会ではフランス料理の鉄人でも有名な坂井宏行シェフに会いました♪



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Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar


Difficulty: Easy
Time: 20min
Number of servings: 24 dumplings

Ingredients:
200g (7oz.) spinach
100g (3.5oz.) bacon
150g (5.3oz.) onion
salt and cracked black pepper
24 gyoza wrappers
2 sliced cheese or 35g (1.3oz.) pizza cheese or any cheese that melts
180cc water
olive oil
balsamic vinegar

Directions:
1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green). Wash spinach and add in the boiling water from the stem side. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have).
2. Cut off the root ends of the spinach and cut into small pieces. Cut bacon into small strips. Roughly mince onion.
3. Heat the pan and saute the bacon until oil comes out. Add onion and saute until tender. Then add spinach and season with salt and cracked black pepper. Cool down until you can touch.
4. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. In a microwavable container, put water and cheese (cut into small pieces). Microwave for about 2 minutes until the cheese slightly melts.
6. Heat olive oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown. Turn down the heat to medium, add melted cheese water (5.), cover and steam the gyoza on high heat until the water is gone and cooked.
7. Serve with balsamic vinegar.

It goes great with wine! Perfect for bento, too!

↓レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post.html
---------------------------------

Kind of Italian recipe ;D hehe

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Simmered Potato Pork Roll - Video Recipe

This is my favorite dish that my mom cooks!!! It is like nikujaga but much easier to eat with chopsticks since the potato is rolled in the pork ;D


http://www.youtube.com/watch?v=GpunklDLlZE

Great dish for bento, too!



---------------------------------
Simmered Potato Pork Roll

Difficulty: Easy
Time: 20min
Number of servings: 2-3

Ingredients:
150g (5.3oz.) thin slices of pork (any portion of sliced pork is okay)
450g (1lb.) potato
A
* 3 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sake
12 frozen green bean (or some green peas)

Directions:
1. Peel and cut potatoes into wedges.
2. Work with one slice of pork at a time. Place the slice of pork so that the length of it is running flat and vertically towards you. Place the potato wedge on the end of the pork close to you and start rolling. Repeat with the remaining pork slices and potato wedges.
3. Place the rolls seam side down in a deep pot (place the remaining potato wedges as well).
4. Add water until cover, Add A and bring to a boil. Remove the scum, cover with drop-lid, and allow to simmer for about 10 minutes. Then add sake and green bean and simmer for another 5 minutes until potato is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as potato.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_26.html
---------------------------------

My darling really loves it ;D

I know many people like potato, so I hope you like it, too!!!

Enjoy!!!

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Simmered Karaage and Kabocha - Video Recipe

This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious :D


http://www.youtube.com/watch?v=FkEJwdO_VwM

You have to try it out!!!



---------------------------------
Simmered Karaage and Kabocha

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
150g (5.3oz.) leftover Karaage (Japanese Fried Chicken)
350g (12.5oz.) Kabocha (Japanese squash)
A
* 200cc dashi broth (using dashi powder saves time)
* 2 tbsp. sugar
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
1.5 tbsp. soy sauce

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2. In a deep pot, bring A to a boil, add Kabocha, cover with drop-lid, and simmer.
3. When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.

レシピ（日本語）
http://cooklabo.blogspot.com/2010/10/blog-post_06.html
---------------------------------

I think my mom is a great chef. hehe

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Karaage (Japanese Fried Chicken) | Japanese Cooking Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!

Karaage (Japanese Fried Chicken)

https://www.youtube.com/watch?v=bam1EE5NqhA

Don't forget to add to your menu ;D



---------------------------------

Karaage

Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 2

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
A
* 1 tbsp. soy sauce
* 1/2 tbsp. ginger juice
* 1/2 tbsp. sake
1/2 beaten egg
B
* 1 tbsp. flour
* 1 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
ketchup or lemon if preferred

Directions:
1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!) and cut up into bite-size pieces.
2. Put the chicken in a bowl, add A and marinate for 30 minutes.
3. Drain well and mix beaten egg. Then mix B.
4. Fry them in oil at 170C (338F) for 5 minutes. Then turn to 190C (374F) and cook for 20 seconds to fry to a crisp golden brown.

レシピ（日本語）
http://cooklabo.blogspot.com/2011/10/blog-post_19.html
---------------------------------

Enjoy :D

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