Japanese

Japanese Gyoza (Meat & Cabbage Dumplings) – Delishar

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After more than half a decade with my husband, he still pronounce this dish wrongly. Each and every time we step into a Japanese restaurant, Gyoza (or GyoZO as le husband uniquely and lovingly named it) is a sure staple on our table! Did you see what I just did there? 😉 No? Nevermind.

My elder daughter, who isn’t very adventurous with food due to her fussy palette took a little convincing to take her first bite. Then she proudly exclaimed, “Mommy, I like dumplings!” and even wanted to dive her dumpling into the dipping sauce. We stopped her of course, doubt she will be able to handle the layu in it.

Eating these delicious little dumplings can be pretty pricey when you are dining out. So I decided to make them myself, and freeze a batch for quick fix lunch or side dish. Turned out really well I have to say, and it was pretty simple too! The pleating may need a little practice but once you got it, things move along pretty quickly.

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  • 1 Skillet 26cm in Dijon Yellow
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  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

 

Mix all the ingredients for the filling together in a large bowl together with seasoning. 

 

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.
Here is a VIDEO to show you how to pleat gyoza.

Lay it out on a flat plate/tray. You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.

Pan fry dumplings until bottom is golden brown (2-3 minutes).

Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate and serve with dipping sauce.

Japanese Gyoza (Meat and cabbage dumplings)

Delishar

Makes 40-45 dumplings.
Good for freezing.

Dumplings

  • 1 package of round dumpling wrappers
  • 280 g minced pork / chicken
  • 3 napa cabbage leaves minced
  • 1 spring onion chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 shiitake mushrooms finely diced
  • 1/2 tbsp sake / cooking wine
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • White pepper to taste

To cook (in 2 batches of 10-12 each)

  • 1-2 tbsp oil
  • 1/2 cup water

Dipping sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Layu / chilli oil to taste  optional

  • Mix all the ingredients for the filling together in a large bowl together with seasoning.

  • Mix with a chopstick until well combined and mixture is sticky.

  • Spread about slightly more than a tbsp of filling in the center of the dumpling skin.

  • Dip finger in water and wet the circumference of the dumpling skin.

  • Start pleating. I like my pleats to meet in the middle as shown below.

  • Lay it out on a flat plate/tray.

  • You can freeze it now for cooking later on or cook it immediately.

  • To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

  • To cook immediately, heat 1 tbsp oil on med-high.

  • Add dumplings in pan, be sure that dumplings are not touching each other.

  • Pour in 1/4 cup of water and cover with a tight fitting lid.

  • This traps the moisture and allows the dumping to steam.

  • Allow to steam for 2-3 minutes, then remove lid.

  • Check that dumping skin is slightly translucent and meat is firm.

  • Allow water to completely evaporate and remove from heat.

  • Flip dumplings onto serving plate.

  • Continue cooking the other batch of dumplings.

  • Mix all the ingredients of dipping sauce in a saucer.

  • Serve dumplings with dipping sauce.

Here is a VIDEO to show you how to pleat gyoza.
https://goo.gl/p80rDs

 

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Japanese Curry Beef Baked Rice – Delishar

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This has got to be the ultimate comfort food… I thought Japanese Curry Katsu Don was already good enough. But throw some melted cheese, and oozing egg on a hot hot casserole of baked rice with that delicious Japanese Curry? How can you say no to that?!

I could have another one right now. Salivating so badly as I write this post, and being a little hungry to begin with ain’t exactly helping. Choose your favourite brand of Japanese curry, and pick your spice level to suit your taste. Do read the cooking instructions and add water accordingly. I’m going to give cooking instructions based on my brand of Japanese curry that I purchased at Meidi-ya.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Heat wok/large saucepan on med high.
Add 1 tbsp olive oil when hot.
Saute onions until soft.

Add shabu beef slice and separate slices.

When beef is half cooked, add water, potatoes, and carrot.
Bring to boil, lower heat to med, and cover.
Preheat oven to 180C.
Allow to simmer for 15 mins or until potatoes and carrot are tender.

Add Japanese curry roux.
Stir until combined and sauce thickens.
Remove from heat.

In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.

Top with cheese, cover the middle part with cheese as well.
Then crack an egg in the middle.
Season egg with a little salt and black pepper.
Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
Garnish with chopped spring onions.

Japanese Curry Beef Baked Rice

Sharon of Delishar

  • 400 – 450 g shabu beef / thinly sliced beef
  • 4 servings of cooked white rice
  • 1 cup mozzarella & cheddar cheese mix
  • 2 russet potatoes cubed
  • 2 medium carrot cut into 1/2 inch rounds
  • 1/2 yellow onion diced
  • 4 eggs room temp
  • Japanese Curry Roux
  • Water as stated on package
  • Salt and pepper
  • Chopped spring onions for garnish

  • Heat wok/large saucepan on med high.

  • Add 1 tbsp olive oil when hot.

  • Saute onions until soft.

  • Add shabu beef slice and separate slices.

  • When beef is half cooked, add water, potatoes, and carrot.

  • Bring to boil, lower heat to med, and cover.

  • Preheat oven to 180C.

  • Allow to simmer for 15 mins or until potatoes and carrot are tender.

  • Add Japanese curry roux.

  • Stir until combined and sauce thickens.

  • Remove from heat.

  • In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.

  • Top with cheese, cover the middle part with cheese as well.

  • Then crack an egg in the middle.

  • Season egg with a little salt and black pepper.

  • Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.

  • Garnish with chopped spring onions.

You can bake it in a large casserole too. Just portion each serving out.
Be very careful because it’s going to be hot!
Bon appetit!!

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Japanese Curry Fried Rice with Chicken Katsu – Delishar

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The husband is a big fan of Japanese curry. I mean, who isn’t? That distinctly rich, thick, and mildly spicy curry with a hint of cocoa. Sooooooooooo good, and so simple to make! This dish was inspired by Pepper Lunch. That delicious sizzling Japanese cast iron hot plate meal. My go to is always the curry beef rice with cheese. Darn, my tummy is growling again!

Anyway, with that in mind, I added the Japanese curry roux to my fried rice. Then jazzed it up a little more with more curry powder, and cocoa powder. Yes, cocoa powder. For a richer, deeper flavour, and colour too. Do you know that Japanese curry has cocoa powder added to give you that rich colour? So why not a little more? 🙂

I used a mix of cornflakes and panko for my breading to make it extra crispy. But you can also just all panko to safe some time from crushing the cornflakes. Which I find extremely therapeutic when I’m feeling stressed! Almost like popping bubble wrap. 😀

Check out my other recipes using Japanese Curry: Baked Curry Katsu Don, Japanese Curry Beef Baked Rice.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Chicken Katsu Process

Curry Fried Rice Process

Japanese Curry Fried Rice with Chicken Katsu

Sharon of Delishar

Japanese Curry Fried Rice

  • 2 cubes of curry roux melted
  • 1 tbsp curry powder
  • 1 tbsp cocoa powder
  • 3 cups cooked rice preferably cooked a day before
  • 3/4 cup frozen mixed vegetable thawed
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Chicken Katsu

  • 3 chicken breast butterflied
  • 1 large egg lightly beaten
  • 1/4 cup plain flour
  • 1/2 cup panko bread crumbs
  • 1/2 cup crushed cornflakes
  • 1/4 cup cooking oil
  • Salt and pepper to taste

To serve

  • 3 eggs
  • 1/4 cup Japanese mayo
  • 1-2 tsp wasabi or to taste

Japanese Curry Fried Rice

  • Heat curry roux in microwave for 40 seconds to melt.

  • Heat pan on medium high, and add 2 tbsp oil.

  • Saute onion until soften, then add garlic, and mixed vegetable.

  • Add rice and use a spatula to break up the clumps.

  • Sprinkle the cocoa powder and curry powder.

  • Add in the curry roux.

  • Mixed until combined.

  • Season with salt and pepper to taste, then remove from heat.

Chicken Katsu

  • Season chicken with salt and pepper on both sides.

  • In a plate, mix cornflake and panko together.

  • Dredge chicken in flour, then dip in egg.

  • Coat chicken with panko and cornflake mix.

  • Heat pan on medium high, add oil.

  • When oil is hot, shallow fry chicken until golden on both sides. (about 3 minutes)

Curry Katsu

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Umi Japanese Party Platter – Delishar

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There are times when we have get-togethers or kids’ parties and I can’t think of what to put together. By putting together, I mean something quick, easy, and a crowd favourite. Thankfully there are these convenient Umi Japanese premium snacks, made with ingredients such as Alaska pollock. I used it to put together this Japanese party platter with Seaweed Wasabi Mayo dip. These frozen packets of goodies are a lifesaver, I use them in hotpots and oden too.

The Umi crabsticks and Edamame Fish Balls are made with premium Alaska Pollock Fish. The crabsticks are also ready-to-eat once it is thawed, which means one less thing to prep or cook! Shred the crabstick over salad, mix it with some mayo, sear it to serve with pasta, the possibilities are endless! The larger 100cm Chikuwa makes it so much more fun to eat. You can literally see chunks of squid in the Ika Ball. The Yakitori Balls hit the home run with the family. It was made with beautifully seasoned real meat.

Umi products are Halal certified and made in Singapore too! #supportlocal The one thing I really appreciate is the package size. The crabsticks come in 125g and 250g. The Yakitori Ball, Edamame Fish Ball, Ika Ball, and Chikuwa are packed 6 to a package. Perfect size to make for a snack and great if you’d want to make a platter to entertain. Umi products are available at Don Don Donki and major Fairprice outlets. Let me show you how easy it was to put together this platter and dip!

Umi Japanese Party Platter

Prep Time 5 minutes

Cook Time 15 minutes

  • Umi Crab Sticks 125gm thawed
  • Umi Yakitori Ball
  • Umi Ika Ball
  • Umi Chikuwa large 10cm
  • Umi Edamame Fish Ball
  • Oil for deep frying

Dip

  • 5 tbsp mayonnaise
  • 1 tbsp wasabi or to taste
  • 1 tsp Aonori Seaweed flakes

  • Slice thawed crabstick on the bias and place it on the platter

  • Bring a pot of water to boil.

  • Boil frozen yakitori ball, ika ball, chikuwa, and edamame ball for 10 minutes.

  • Drain on paper towel.

  • Bring oil for deep frying to 170*C.

  • Deep fry boiled items until it starts to turn golden brown.

  • Drain on paper towel to absorb excess oil, then transfer to platter.

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