Name: Gyoza Wrappers w KitchenAid Stand mixer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 100g cake flour/plain flour (T45); 1/3 tsp fine salt; 1/2 tbsp rice flour (optional); 50ml boiled water

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

Serving Size

about 12 to 15 gyoza wrappers

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

100g cake flour/plain flour (T45)
1/3 tsp fine salt
1/2 tbsp rice flour (optional)
50ml boiled water

Instructions

1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Serving Size

5 to 6 people

Prep Time

40 minutes

Cook Time

1 hour

Total Time

1 hour, 40 minutes

Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
4 or 5 rice cooker cups water
900g boneless pork loin - cut into about 1 to 1.5cm slices
salt and pepper (for seasoning)
some flour (for dusting)
2 eggs - mix with 30ml milk
some panko / breadcrumbs (as much as needed)
1/2 cabbage - cut into julienne - wash and drain well
tonkatsu sauce
mayonnaise (optional)

Instructions

1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
2. Season the pork with salt and pepper and dust with flour lightly.
3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
Serve hot!

December 21, 2019

Crispy Chicken Burger

Persons

Prep Time

45 minutes

Cook Time

45 minutes

Total Time

1 hour, 30 minutes

Ingredients

5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

2 garlic cloves - grated
15g fresh ginger - grated
3 tbsp soy sauce
2 tbsp cooking sake or white cooking wine
1 tbsp sesame oil
1 tbsp ketchup
1/2 tbsp hazelnuts oil (optional)
1/2 tbsp garlic powder
1 tsp sugar
1 tsp kosher salt
dash of pepper

For the sauce

1 red onion or shallot - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
salt and pepper to taste
80g katakuriko/potato starch
80g cake flour/plain flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.

December 11, 2019

Curry rice without curry roux

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

2 tbsp vegetable oil
4 garlic cloves - finely chopped
15g fresh ginger - finely chopped
500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
1 carrot - small cubes
1 onion - roughly chopped
50g butter
80g cake flour/plain flour (T45)
5 tbsp curry powder
1/2 tbsp cumin powder
1/2 tbsp paprika powder (not spicy)
2 tbsp brown sugar

Ingredient A

1 tsp instant coffee powder
1/2 tsp kosher salt
1/2 tsp soy sauce
1 1/2 apricot jam
2 beef stock cubes (20g)
2 tbsp ketchup
900g water or more water if necessary
dash of salt

Instructions

1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
8. Serve hot with hot steamed rice!
(Sorry there was no picture with the rice as it was too dark to take a decent shot...)

December 9, 2019

Chirashi Sushi

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
2 rice cooker cups of water

Ingredient A

45g rice vinegar or apple cider vinegar
35g white sugar
8g fine salt
1 tbsp white sesame

For the garnish:

2 eggs
1/4 tsp fine salt
1/3 tsp sugar
150g smoked salmon - cut into small pieces
100g crab sticks - chopped
1 tbsp mayonnaise
150g cooked Shrimp - cut into half
15cm cucumber
50g Ikura (salmon roe)

Instructions

1. In a small pan, add the ingredient A. Bring to a boil. Set aside, this is the sushi vinegar.
2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.
3. Transfer the rice to a sushi rice mixing tub or a medium size bowl. Pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Add white sesame and mix. Let it cool down.
4. Egg Whisk the eggs, add sugar and salt. Whisk to combine well. Heat a non-stick frying pan and grease it, wipe off the excess oil. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When it is cooled, roll up and cut into thin ribbons. Set aside.
5. Crab sticks In a small bowl, add crab and mix with mayonnaise. Set aside.
6. Arrange sushi with all the toppings you’ve prepared. Decorate your chirashi sushi as you like! (Here is was I did here : First I spreaded the shredded egg over the rice, then from edge to center crabs, shrimps, smoked salmon. Spread cucumber. Finally place ikura as you like.)
Enjoy!

December 4, 2019

Pork lettuce wraps

Pork lettuce Wraps

Persons

Ingredients

680g ground pork - mix with 2 tbsp chinese shaohsing rice cooking wine or cooking sake or white cooking wine
2 garlic cloves - finely chopped
20g fresh ginger - finely chopped
1 carrot - cut into about 5mm cubes
200g canned bamboo shoot or canned hearts of palm - cut into small pieces about 5mm
3 brown mushrooms - chopped

For the seasoning

1 1/2 tbsp chicken bouillon powder
1 tbsp sugar
1 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp katakuriko/potato starch dissolve with 3 tbsp water
1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
Serve the pork in lettuce cups!