Posts
Commercial Trends in Digital Art
6 years ago
Showing posts with label gyouza. Show all posts
Nikujaga & Gyouza
Posted in beef, fairly easy recipe, gyouza, japanese, kimchee, korean, onions, pickles, potatoesFinally some cooking again.
Ingrediences:
Nikujaga (Beef-Potato-Onion-Stew)
750g Potatoes
400g Onion
200g thinly cut Beef
Vegetable Oil
400ml Dashi
75ml Soysauce
3 TS Sugar
2 TS Mirin
1 TS Sake
Gyouza (Potstickers)
"Japanese Style"
250g Groundbeef
Springonion
Soysauce
1/2 big Mushroom
Ginger
Corn
"Korean Style"
250g Groundbeef
Springonion
1/2 big Mushroom
Kimchee
So I had lovely Gesa over last weekend. We hung out, watched silly stuff on Youtube, saw "The Good The Bad The Weird" (my sixth time), cooked and had an overall good time.
We made Nikujaga, one of my favorite japanese homecooking dishes ever. I´ve been told that you can get married for a good Nikujaga so... I´m trying.
I got this recipe from Kurihara Harumi`s book but everyone should know by now that I hardly ever follow instructions properly. I always use way more potatoes because I love the way they suck up the sweetness from the sauce. They´re even better the next day. It´s also pretty hard to get thinly cut beef around here so we usually use Gulash-Chops and cut them even smaller. I´m also pretty generous with the soysauce, the dashi and the sugar...
We made Nikujaga, one of my favorite japanese homecooking dishes ever. I´ve been told that you can get married for a good Nikujaga so... I´m trying.
I got this recipe from Kurihara Harumi`s book but everyone should know by now that I hardly ever follow instructions properly. I always use way more potatoes because I love the way they suck up the sweetness from the sauce. They´re even better the next day. It´s also pretty hard to get thinly cut beef around here so we usually use Gulash-Chops and cut them even smaller. I´m also pretty generous with the soysauce, the dashi and the sugar...
Here´s what you´re supposed to do:
Peel potatoes, wash them, get rid of the starch.
Peel onions, cut into 6 wedges each.
Cut meat into small pieces.
Heat up oil in a big pot, put in potatoes, then onions and beef. Fry for a few minutes.
Add Dashi, Soysauce, Sugar, Mirin and Sake (all of which is just NECESSARY for cooking japanese stuff and should be available at any respectable asian supermarket).
Add Dashi, Soysauce, Sugar, Mirin and Sake (all of which is just NECESSARY for cooking japanese stuff and should be available at any respectable asian supermarket).
Get rid of the foam if any builds up. Let simmer until Potatoes are done.
Add more sugar or soysauce if wanted. Always remember: You have to like it, it´s yours, you decide. (Yeah, this is me trying to get everyone into wildstyle cooking again)
We usually eat Nikujaga on rice which is apparently not what the japanese do but... whatever. It´s good.
We also made Gyouza. This time I forgot to buy Cabbage and thought it would surely end up in epic fail but it didn´t. I just added tiny chopped mushrooms (well not that tiny but small enough), chopped springonion, a few tablespoons of (leftover) corn, and some grated ginger to the groundbeef, threw some soysauce on top, mixed well and put it in and it worked.
Gesa did pretty much the same with her ingrediences: ground beef, mushroom (her´s was smaller than mine), springonion and Kimchee. Tug in, done. Yes, it´s that easy. Well, you might have to practise folding a bit but that´s not hard, either. Gesa did it without folding, she just glued the Gyouza-thingies together with water.
Should I do a tutorial on how to fold Gyouza next time?
The folded dumplings go into a pan, get fried a little bit, the you pour water over them, put on a lid and let them steam. I usually let them fry some more after the water is all gone to get the underside of them crispy again. Because I like it.
Should I do a tutorial on how to fold Gyouza next time?
The folded dumplings go into a pan, get fried a little bit, the you pour water over them, put on a lid and let them steam. I usually let them fry some more after the water is all gone to get the underside of them crispy again. Because I like it.
And that´s it.
My only good note for this one is that if you keep ginger in the freezer it grates much easier than it does fresh. It peels really easy and you don´t have to fight the fibre-thingies that usually are a pain in the ass...
My only good note for this one is that if you keep ginger in the freezer it grates much easier than it does fresh. It peels really easy and you don´t have to fight the fibre-thingies that usually are a pain in the ass...
My gyouza filling.
Gyouzawrappers. This time not homemade but bought.
Gesas gyouza filling. Mmmhh, kimchee! Next time I´ll try Kochujang-Gyouza...
Ready to be fried and steamed. Gesa´s to the left, unfolded, mine to the right.
We had grated daikon, soysauce and soysauce with lemonjuice to go with it. And Takuwan, yellow pickled radish, a korean speciality. Very good!
Fried and all. I didn´t manage to get them out of the pan prettily so this is the best pic I could do.
So Gesa: anytime again. It was delicious and fun. We´ll try baking next, right? Yay!
Woohoo! First real post. And we worked pretty hard on this one. Us being me and my dear friend Mire. We wanted to start our Blogs with some kind of Bang!
Here´s what we spend the better part of yesterday with:
Guess what, it´s food. This is the filling for Gyouza, yummy potstickers. Originally these are chinese but the japanese adopted them, probably for their yummyness.We both fill them differently usually so we went with something new. The filling consists of chicken ground beef (we used two breasts which turned out to be too much in the end), mixed with a Tablespoon of red Misopaste, some grated Ginger (as much as you like), some Oystersauce, a pinch of Salt. In the second Bowl there' s bok choy, chopped real small and sprinkled with salt to get the liquid out. It was mixed with the chicken stuff in the end before I filled the Gyouza.
I´m usually lazy and just buy the pre-made gyouza wrappers but Mire made the dough herself. She already had it prepared when I came so I only now that there was Flour and Water in it. She made a huge dough sausage from it, cut it into little pieces and then rolled these out into flat little tortillas. 
I had the pleasure to fill and fold them. I love that, it´s almost Zen. And the dough felt so soft...
They didn´t turn out to be the prettiest Gyouza I´ve ever made but they had character. And maaan were they gooood! I´ll post a how to make Gyouza another time.
We also made a simple but very tasty Corn Soup, chinese Style. It was one can of corn, pureed. (i guess if you´re fortunate enough to live in a country that sells canned cream corn you can use that as well) We added four cups of water and 3 teaspoons of granulated chicken broth. To make it thicker we added starch. The recipe said one teaspoon, we had to take two. Then we whisked up two eggs and poured them into the whole thing, while stirring with a wire whisk. That´s it. 
What else? Oh right, I made Tofu. Find out how to here: Tofu! We made a yummy tofu/bean salad with it, recipe basically by Kurihara Harumi.The Tofu was dressed with 1 Tablespoon Soysauce, 1 Tablespoon Mirin, 1 Tablespoon of Sugar, 3 Tablespoons of Sesamepaste and some Dashi. Mix, pour over cooked beans, ready.
Last but not least: Fried Rice with RaYu. RaYu seems to be the lastest in Food in Japan. There are different types, we used a recipe from our japanese-food-bible "Orenji Page" (Orange page), a magazine. It´s called Umari rich RaYu.
It´s basically oil in which you fry garlic, onion, red chilli peppers, konbu and bamboo and then add honey and salt. It smells like a whole meal, so yummy and it´s perfect on fried rice (for which we only used two eggs, red bell pepper and some corn).
Wow, that was long. It´ll be shorter next time, I promise. And German, too.