Asian Dishes, Japanese/Korean, Snack

Chicken Gyoza

I posted once on meat dumplings but after that I’ve never made them anymore until today. Yes, it’s the one week term break and I have to start cooking again. πŸ˜‚

Ingredients for today’s chicken gyoza:

1. 300g minced chicken

2. 1 cup finely shredded cabbage

3. 1 tbsp light soya sauce

4. 1 tbsp yonzu sauce

5. Two dashes of white pepper

6. 1 tsp salt

7. 1 tbsp sesame oil

The method is to simply pan fry in a tablespoon of oil and when there’s colour at the bottom of the gyoza, add a swirl of tepid water around the pan and cover to steam. It’s done when all the water has evaporated.

I didn’t make any sauce to go with it because I ran put of fresh ginger but the usual Singaporean chilli sauce style that goes with every snack works well for me. 😌

Make someπŸ₯Ÿ πŸ₯Ÿ πŸ₯Ÿ today and freeze! (In fact, I froze the remaining to give to a friend later on for helping to babysit).

Asian Dishes, Japanese/Korean, Meat

Stir Fried Japanese Sweet Sauce Beef

This is so simple to make especially if using the bottled Japanese sweet sauce. I think it’s almost like a teriyaki sauce?

I think this will be great served with Japanese white rice but since the Hubster doesn’t like Jap white rice and for his lunch it’s usually wraps, I wrapped these beef with romain lettuce and raw crisp juicy sweet yellow peppers.

1. Heat oil in pan and add garlic.

2. Add beef which has been marinated with the sweet sauce overnight.

3. Add sesame seeds.

4. Make a cornstarch slurry using half a tablespoon of cornflour and two tablespoons of the liquid in the pan from the beef.

5. Make wraps or serve with rice.

Asian Dishes, Japanese/Korean, Rice, Seafood

Japanese and Salmon Furikake Rice Balls

I’ve been forced to cook now for my meals at work.

So last night I made a simple dish I learnt from my friend.

Cook Japanese rice. And then fry breaded salmon. The air fryer works perfectly! I used Louisiana Fish Fry crumbs (no need to add water) to my salmon pieces and then air fry till golden and cooked.

Then mix fish and rice together. Add furikake (one satchet) and one teaspoon of Japanese mayonnaise. Add salt to taste.

Shape into balls, but for me, I used the plastic star mold bought from Daiso years ago when the kids were little.

At work today, I ate it with the salmon spread which I should have mixed un with the rice. Next time, I will do this once I’ve purchased this delicious spread!

Asian Dishes, food, Japanese/Korean, Places, Seafood

Uni in a bowl

Today my friend brought me to a space in a supermarket where we could have excellent seafood rice bowl. Most importantly, with fresh uni or sea urchin.

This dish is so decadent for me because it’s so high in purine level but we shared the bowl so I didn’t feel too bad.

After the excellent meal, I googled from my friend’s recommendation the site that ships fresh uni right to my doorstep. It is of course very pricey and I wouldn’t mind paying the price IF I am not the only one in the family eating it. So it looks like if ever I have a craving for uni, I have to make that trip downtown.

All the flavours of the sea in this bowl. 😍