Monday, December 26, 2016
Makes 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes
12 oz peeled and deveined shrimp, cut into small pieces
1/2 teaspoon grated ginger, optional
1/2 cup shredded cabbage
1 tablespoon chopped scallion
1 teaspoon Japanese cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon sesame oil
20 gyoza wrappers
1 tablespoons oil, for pan-frying
1/2 cup water
Ponzu sauce, for dipping
White sesame, for garnishing
Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.
Read more at http://rasamalaysia.com/shrimp-gyoza/2/#yITMRvXAYkXZHz5b.99
Serves 2-3 | Prep Time: 10 Mins | Cook Time: 20 Mins
1 tablespoon oil
2 oz onion, quartered
8 oz thinly sliced pork or beef
2 oz carrots
6 oz potatoes, cut into pieces
2 cups water or dashi (preferred)
2 tablespoons soy sauce
2 tablespoons cooking sake
2 tablespoons mirin (Japanese sweet wine seasoning)
2 teaspoons sugar
4 oz Shirataki noodles or Konnyaku noodles, optional
Salt, to taste
1 stalk scallion, cut into 2-inch strips
Heat up a small soup pot on medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stirring and cooking, then add the carrots and potatoes. Stir to combine well with the meat.
Add the water and bring it to boil. Add the soy sauce, sake, mirin and sugar. Lower the heat, cover the pot and simmer until the carrots and potatoes are cooked through and the sauce reduces. Add the Shirataki noodles, cook for 1 minute. Add salt and the scallions. Turn off heat and serve immediately.
Read more at http://rasamalaysia.com/japanese-meat-and-potato-stew/2/#19pTQ6Jf14uQ1sZT.99
Serves 1 | Prep Time: 5 Minutes | Cook Time: 12 Minutes
1 lb salmon
Ground black pepper
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
Preheat the oven to 375F.
Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.
Heat up a skillet with the olive oil. When it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.
Read more at http://rasamalaysia.com/honey-lime-salmon/2/#QkO0iB6hpY8gVmGV.99