Posts Tagged ‘onion’

My friends know that I have a strange dislike for the gyoza commonly found here in Japan. Something about the inordinately large quantity of cabbage vs meat in the filling and lack of real flavor just makes me unlikely to order gyoza at a restaurant. I think I’ve been spoiled by Chinese style jiaozi and Korean mandoo to ever be satisfied with the Japanese equivalent. So now I just make my own 🙂

Ok, so I need a bit more practice frying up gyoza ^^;;
Appearance aside, I love this recipe! These slightly sweet and salty pork filled gyoza based off of my mother’s guotie filling recipe.

  • 200g lean ground pork
  • 4 stalks green onion, chopped
  • 2 cloves of garlic, peeled and minced
  • 20-30 store bought gyoza skins
  • 1 tsp each:

  • cumin powder
  • garlic powder
  • sesame oil
  • rice vinegar
  • powdered hon dashi (fish stock) or nuoc mam
  • 1 tbsp each:

  • sweet kecap manis or dark soy sauce+5g sugar
  • oyster sauce
  • —————
    1. Combine all ingedients other than the gyoza skins in a large mixing bowl.
    2. Mix well using your hands ( or a spoon if you like, but by hand is much faster)
    3. Wrap gyoza. If you don’t know how to wrap or cook gyoza, About.com has a great tutorial here.

    I always double this recipe and make a batch to pop in my freezer. You can cook frozen gyoza the same way as fresh gyoza.


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    These are not your nana/oma/babushka/bubbe’s potato pancakes. But they are my mom’s potato pancakes, and they are delicious! They are great with some sour cream, or applesauce ( especially with homemade applesauce!)


    • 3 cups potato, grated
    • 1 cup onion, grated
    • 200g flour
    • 1 tbsp baking powder
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 egg
    • 150 ml. milk
    • vegetable oil for frying

    1. Combine all ingredients in a large bowl, mixing until combined. Let rest for 10 minutes.
    2. Fry in oiled pan on medium heat until golden brown on both sides.
    Makes about 10-12 pancakes.

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    Really easy way to stretch 200g of ground beef without losing too much protein, and cutting fat and cholesterol. It might seem strange to add tofu to your hamburg steak, but it makes the meat much more moist and tender.


    • 200g ground beef
    • 1/4 cup carrots, diced into small cubes
    • 1/4 cup onions, diced
    • 1/4 cup potatoes, diced
    • 120g silken tofu
    • 2 tbsp dashi, mentsuyu or soy sauce
    • 1 tsp garlic powder
    • .5tsp white pepper
    • 2 tsp canola or olive oil

      1. Combine carrots, onions and potatoes with 1 tsp of canola or olive oil in a small pan on medium heat. Cook for 3-5 minutes, stirring occasionally until potatoes are tender. Remove from heat and set aside to cool.
      2. Combine tofu, ground beef, dashi, white pepper, and garlic powder in a medium bowl, and mix well.
      3. Add vegetables, and stir well. Divide into 4 portions and shape into patties.
      4. Heat oil in pan on medium, and fry each patty well on each side, flipping occasionally until medium brown.
      5. Remove from heat.
      Enjoy as is with a fresh salad, or as a burger on some whole wheat buns.
      For even lower fat burgers, you can substitute lean ground turkey.

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    A gallete is a thin buckwheat crepe, usually filled with savory ingredients, such as meats or cheeses.
    This gallete is filled with layers of ham, cheese and onion, then topped with a egg and a sprinkle of black pepper. It was really delicious! The gallete is crispy and light, and the fillings were savory and slightly sweet from the roasted onions.

    A.E.L. Market @ Yamanashishi, Yamanashi, Japan

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