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 ;)
This video will show you how to make 3-Minute Instant Chicken Ramen with ham that Ponyo and Sōsuke ate :)
Instant ramen can be cooked by pouring hot water or in a pot.
--------------------------------- How to Make Ponyo Ramen Noodles
Difficulty: Very Easy
Time: 3 min
Number of servings: 1
Ingredients:
1 package Nissin Chicken Ramen
400ml boiling water
1 slice cooked ham (cut in half) *use thick one if available
1/2 hard boiled egg
chopped green onion
Directions:
1. Boil the water.
2. Place the noodles in a ramen bowl. Pour boiling water over the noodles and cover. Set and start your timer for three minutes
3. After the first minute, quickly open, shake the noodles to separate, then arrange the ham, egg, and green onion over the noodles. Cover again and wait until the timer beeps.
If you don't have a noodle bowl with a lid, you can cover the bowl with a plate!
Of course using store-bought ones saves time, but making from scratch tastes even better :)
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How to Make Gyoza Wrappers from Scratch
Difficulty: Easy
Time: 1hr
Number of servings: 25-30 wrappers (about 3.7-inch rounds)
Ingredients:
100g (3.5oz.) cake flour
100g (3.5oz.) bread flour (strong flour)
1/3 tsp. salt
110ml warm water
*you can use 200g (7oz.) all purpose flour instead
Directions:
1. Sift together cake flour and bread flour for 2-3 times.
2. Mix salt in warm water.
3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency.
4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling.
5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up.
You can cut out with a circle cookie cutter to make perfect circles.
Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use.
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
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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 ;)
