Let's prepare the ingredients for gyoza. Cut the cabbage leaf into strips. Chop them into 2~3mm (1/8") pieces.
Slice the onion wedge but leave the root part attached. Chop the onion into 2~3mm (1/8") pieces.
Chop the garlic chive stems first. Cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and ginger root.
Let's make the gyoza filling. Knead the ground pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger and oyster sauce to the ground pork.
Knead the mixture thoroughly. The thickness shown in the video is ideal to give the filing a juicy texture when cooked.
Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.
Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes to make the pork and vegetables blend well together.
Let's wrap the filling with gyoza wrappers. Sprinkle some flour on a baking sheet to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.
Scoop the filling and spread it onto the wrapper.
Wet the edges of the wrapper.
Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the fillings and you can arrange it as you like.
Place Gyozas on the baking sheet.
Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
Let's cook the gyoza. Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.
Pour over boiling water until they are half submerged.
Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.
When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.
Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste.
The uncooked filling will easily go bad even if stored in the fridge so cook it as soon as possible.
This recipe can be a great side dish for ramen noodles.
Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.
Drain the rinsed sweet rice with a mesh strainer for 30 minutes. As for the dried shrimp, soak them in 2 tablespoons of lukewarm water for 30 minutes. Add the shrimp liquid to a measuring cup. Fill with water to equal 180ml (6.1 fl oz).
Place the sweet rice into the inner bowl of a rice cooker. Pour in the shrimp stock. Then, cook the rice in sweet rice mode on the rice cooker. If your rice cooker doesn't have a sweet rice mode, select the white rice mode instead.
Meanwhile, let's prepare the ingredients. Coarsely chop the rehydrated shrimp into smaller pieces. As for the shimeji mushrooms, remove the stem ends and tear them into individual pieces.
Let's make the seasoning. Combine the soy sauce, oyster sauce, sake, sugar, pepper and water. Mix thoroughly.
Cut the pork shoulder into 1cm (0.4") cubes and pour the sake and soy sauce over it. Thoroughly rub the pork with the seasoning until all the liquid is absorbed.
Next, heat a small amount of vegetable oil in a pan. Place the pork in the pan. The diced pork cubes are visually appealing but you can also use ground pork. Brown the pork cubes and flip them over.
When both sides of the pork turn golden brown, place onto a tray. You don't need to cook the pork completely at this stage.
Clean the pan with a paper towel. Add the vegetable oil again and reheat the pan. Add the minced ginger root and rehydrated shrimp. Stir-fry the ingredients.
When the aroma grows stronger, add the shimeji mushrooms. Distribute the oil and stir-fry until the mushrooms are slightly softened. Stir the seasoning and add it to the ingredients. Cook for 2 to 3 minutes.
Then, add the shelled amaguri chestnuts. Now, add the pork shoulder. Continue to stir-fry and reduce the seasoning until most of the liquid is reduced.
Finally, add a small amount of sesame oil and distribute. This will help to bring out the aroma and the flavor. Turn off the burner and the ingredients are ready.
When the sweet rice is ready, lightly loosen up the rice with a rice paddle. Then, add the seasoned ingredients to the inner bowl. Using the steaming hot rice will make it easy to combine the ingredients.
Distribute the ingredients evenly but be careful not to crush the rice grains. Close the rice cooker and let it sit for 5 minutes to even out the flavor.
Now, the Chuka Okowa is ready. Place the mixed rice into a bowl. Finally, garnish with the chopped spring onion leaves to taste.
This recipe doesn't require soaking the sweet rice in water or steaming the rice so you can easily make Chuka Okowa.
This is a great bento ingredient since sweet rice is tender even when cold.
You can also make onigiri rice balls and keep them in the freezer on standby.
Shiraganegishredded white part of a long green onion
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First, let's make the marinade.
In a plastic bag, combine the soy sauce, oyster sauce, honey, black vinegar, ginger juice and grated garlic.
Mix it thoroughly.
Prepare the ribs by rubbing all sides of the meat with half a teaspoon of salt.
Set it aside for 30 minutes.
The salt will help to extract the moisture from the surface.
Thoroughly wipe off the moisture with a paper towel.
This process will help to season the ribs and also remove any unwanted flavor.
Pierce the ribs in numerous places with a fork or bamboo stick.
This will help the meat to absorb the seasoning and also tenderize it.
The ribs can be slippery so be careful not to hurt yourself.
Place the ribs into the bag of the marinade.
Tightly close the bag and cover the ribs with the marinade.
Keep the ribs in the fridge for at least 2 hours or overnight.
This will make the meat tender and juicy.
Remove the bag from the refrigerator at least 30 minutes before cooking.
Bringing the meat to room temperature first, will help cook the meat thoroughly and prevent undercooking.
Drain the excess marinade and place the ribs onto a wire rack on a tray.
Then, transfer the remaining marinade into a pot.
Sprinkle a generous amount of coarsely ground black pepper on both sides of the spare ribs.
The vinegar, honey and ginger juice will help to tenderize the meat and the black pepper will bring out the flavor.
Place the ribs into the preheated oven along with the wire rack.
Placing the baking sheet covered with aluminum foil underneath the wire rack will make cleaning up much easier.
Bake the ribs at 200°C (392°F) for about a total of 25 minutes.
Meanwhile, let's reduce the marinade to make the sauce.
Bring it to a boil and then remove the foam.
When the sauce slightly thickens, it is ready.
You can pour the sauce over the ribs to taste later.
When the top of the meat is deliciously browned, flip the ribs over.
If the surface begins to burn, cover the ribs with aluminum foil.
Bake until the other side becomes golden brown.
This dish goes great with shiraganegi, the shredded white part of a long green onion. To make the shiraganegi, please check out our yakibuta ramen video.