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Japanese Foods Recipes

Japanese Cabbage Salad With Chicken
Ingredients:

2 tbsp. sesame seed 2 tbsp. slivered almonds 1/2 head cabbage, thinly -sliced 2 green onions with tops, -chopped 1 pkg. ramen noodles, broken -and uncooked 1 chicken breast, boiled and -chopped Dressing: 1/2 cup vegetable oil 3 Tbsp. vinegar 2 Tbsp. sugar 1 tsp. salt 1/2 tsp. pepper Mix all ingredients together and pour over salad mixture; toss lightly. Chill overnight

Procedures:

Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients.

Note:


Gyoza - Japanese style dumplins
Ingredients:

Dough: 170 mL water 200 g strong flour Filling: 200 g ground pork Cabbage Nira*: can be substituted by leek or green onion Leek or Green onion Garlic Ginger Sake* Soya sauce, salt, and pepper Sesame oil Dipping Sauce: Soya sauce Vinegar

Procedures:

Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe. Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge. Filling: Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well. Making and frying the Gyoza: Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image. Put the gyoza on the table as shown in the image. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Note:


Korokke - Japanese Croquettes
Ingredients:

White Cream Filling Butter Flour Milk Canned corn Meat potatoe filling Potatoes Ground beef or pork Onion Other Ingredients Flour Eggs Bread crumbs Korokke sauce* Japanese mayonnaise* Cabbage

Procedures:

Melt the butter in a fry pan and add flour. Add the milk and stir until the sauce becomes homogenous. Wait until the white mass is very viscose and add the canned corn. Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.

Note:



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