Fried Gyoza Potstickers 

 Fried gyoza, also known as potstickers, are a delightful Japanese dumpling with a crispy bottom and a juicy filling. Below is a straightforward recipe for making them at home:

Ingredients:

- Gyoza wrappers

- 300g of ground pork or chicken

- 1 cup of finely chopped cabbage

- 2 finely chopped green onions

- 1 minced clove of garlic

- 1 teaspoon of grated ginger

- 1 tablespoon of soy sauce

- 1 teaspoon of sesame oil

- Salt and pepper to taste

- Vegetable oil for frying

- Water for steaming

Dipping Sauce:

- Soy sauce

- Rice vinegar

- Optional: chili oil for heat

Instructions:

1. Prepare the Filling: Mix the ground meat, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a bowl. Add salt and pepper.

2. Fill the Gyoza: Spoon a teaspoon of filling into each wrapper, moisten the edges with water, fold over to form a half-moon shape, and press to seal, creating pleats if desired.

3. Fry the Gyoza: In a pan with medium heat, add vegetable oil. Place the gyoza flat side down and cook until golden.

4. Steam the Gyoza: Add water to the pan, cover with a lid, and let steam until the water evaporates. Uncover and cook for another minute to crisp up.

5. Prepare the Dipping Sauce: Combine soy sauce and rice vinegar in a bowl, adding chili oil if you want some spice.

6. Serve: Present the gyoza with the dipping sauce while hot.

Enjoy making and eating your homemade fried gyoza. Exercise caution with the hot oil and steaming process.

Nigiri is similar to sushi in that it contains rice and is similar to sashimi in that it contains raw seafood. However, unlike sushi, nigiri does not contain extra ingredients or seaweed, and unlike sashimi, it contains vinegar rice. It is only raw seafood served over rice. I ordered a large family platter of 57 pieces for us this year to celebrate my husband's birthday.

 Salmon Belly Sashimi S$21 for 7pcs — at Tampopo たんぽぽ.

With Francine, we had a great catch up after a hi-tea at 10 Scotts Grand Hyatt. Tampopo is a recommendation made by her after a 3hr shopping near Tangs and Takashimaya. We were actually quite full already but was hoping to find a place for drinks and talk more. She ordered some Japanese Green Tea and was happy to share with me this 7 pc plate of Salmon Belly Sashimi and she also ordered a Chawanmushi. It was quite fatty and huge piece of Salmon Belly with these 'Pineapple-Cut' :) I've only eaten sotong with pineapple cuts LOL

By the way, it was my first time eating Sashimi in Singapore. The reason is in the 1990s, I had my first Japanese Sushi experience in Japan Tokyo - so since then I don't go for imported sashimi! I only dine in and eat cooked sushi like Tamago or piping hot Japanese Ramen.

I found out today how to make this delicious snacks. Chinese New Year is coming (25th January 2020), most families would engage maid service to get ready for house visitation during the Spring Festival. It will be Chinese New Year but in Estonia, there is almost no 'new year mood'. I saw this recipe and decided to make it anyway because I have a small batch of red bean paste in my fridge. This 煎堆, Jian Dui also has so many other names ranging from Sesame Balls, Deep Fried Glutinous Rice Red Bean Paste Balls, Vegan Dim Sum snacks, Goma Dango (Japanese), twigin chamkkaegyeongdan, 튀긴참깨경단 (Korean). I realised Vietnamese also eat them.

Besides in Yum Cha, Dim Sum (High-Tea buffet restaurants), it is sold in Singapore in the 'Old Chang Kee' stores that you can find almost at every corner of a suburban mall. So literally, you do not need to make it yourself.



Ingredients

1.5 cup glutinous rice flour
80 g sugar , about 1/3 cup+ 2 tbsp.
100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
1/2 teaspoon baking powder , optional
1 cup roasted white sesame seeds
red bean paste , or other filling as needed
water for dipping
more glutinous rice flour for dusting
oil for frying



Instructions

Prepare the red bean paste

In a small pot, boil red beans that had been soaked overnight for about 1 hour (or til beans are soften).
In a large bowl, mix the glutinous rice flour with brown sugar and baking powder. Break with hand and slowly stir in water. Continue kneading until smooth dough.

Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!! July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter. Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :) Source: https://createeathappy.blogspot.com/2016/07/tai-meshi-sea-bream-rice-from-tsukiji.html

Tai-Meshi (Sea Bream Rice)
Difficulty: Easy Time: 1hr Number of servings:
Tai-Meshi (Sea Bream Rice) Difficulty: Easy Time: 1hr Number of servings: 4 Ingredients: 3 cups uncooked Japanese rice (short-grain rice) cleaned sea bream (bone side of the fillet) 1 tbsp. salt 10cm/4inch-square Konbu (kelp) 2 tbsp. Sake 1 tbsp. light soy sauce Mitsuba (Japanese wild parsley) if you like Directions: 1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it. 2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes. 3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well. 4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice). 5. Place the pot into the rice cooker. Cover and press the button to start. 6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in. 7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like. レシピ（日本語） http://cooklabo.blogspot.jp/2016/07/b... --------------------------------- ♥Utensils I use in my videos♥ http://astore.amazon.co.jp/shopping07... ♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0... ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron...

Made these Takoyaki today, but with chicken drums meat. It was very delicious!

INGREDIENTS:

Makes about 20-25 pieces
Tako (Octopus)
Green Onions
Benishoga (Red Pickled Ginger)

To Make Takoyaki Batter:
1 Medium Size Egg
1 cup Flour
1 tbsp Soy Sauce
1 tbsp Dashi
270 mL Water
1 tbsp Mirin
Pinch of Salt

Optional Toppings:
Takoyaki Sauce or Okonomiyaki Sauce
Aonori (Green Dried Seaweed)
Katsuobushi (Dried Bonito Flakes)

Procedures:

In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk.

Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan.

Drop octopus (chicken) pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.

Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a skewer). Cook another 3-4 minutes, turning constantly.

Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).

Japanese Rolled Omelette Dashimaki Tamago 玉子焼 is a classic dish made by a special rolling technique to form several layers of cooked egg. The main equipment is the 'makiyakinabe' which is a rectangular pan. The key ingredient is eggs, sugar and rice vinegar. If you order Nigiri sushi or sushi rolls, you will see it and you can find it served as a breakfast too. This is also a children's favourite.

5 eggs
2 teaspoons sugar
½ cup dashi
¼ teaspoon salt
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish (optional)

Here's a video to show you the special cooking technique of rolling the eggs mixture in the pan:

Kaneyama Yaki Sushi Nori / Dried Seaweed (Vacuum-packed/re-sealable)

• the best quality brand "Kaneyama (金山) Dried Seaweed" over 20 years history
• 100% all-natural, low-calorie, fine roasting processed organic roasted seaweed
• A great source of vitamins/minerals and recipes for sushi/wraps/rice/salads/chips
• Each sheet size is approximately 7.5"x8.5" and net package weight is 4.4 oz (125g)
• Vacuum & re-sealable package with a desiccant pack for keeping dry longer at maximum saturation

Ingredients for Yakitori
(serves 2)

300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated

One Kaiseki 懐石料理 (Japanese) dinner can consist from possibly 6 to 15 different kinds of food.  
"shiizakana" (appetizers served with Japanese sake)
"mukouzuke" (sashimi - slices of raw fish)
"kuchitori" (a small side dish)
"suimono" (a soup)
"nimono" (simmered vegetables)
"aemono" (food dressed with sauce)
"kounomono" (Japanese pickles)
"hassun" (food from the mountains and the sea)
"sunomono" (food marinated in  vinegar)
"yakimono" (grilled fish)
"mushimono" (steamed food) 
"nabemono" (Japanese hot pot)
rice 
miso soup
dessert

The kind of food served will change according to the different months, seasons and what is freshly available at the local market. It is also depends on the area. 

Originally uploaded by asuka sakumof

Taiyaki (鯛焼き, literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, cheese, or sweet potato. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside. Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown. - source: wikipedia

Originally uploaded by bakonawa

Sea Bass ia a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.

This video recipe shows how to bake Sea Bass in a Salt Crust

Originally uploaded by mk family

"Piggy Face" Rice Balls Bento