egetable oil, arrange gyoza in a single layer in the pan. Cook
l dente, drain and cool in ice water.
Drain, let
Place mushrooms in small heatproof bowl; cover with
bove ingredients can be found in a lot of regular grocery
hrimp straight when cooked.).
In a medium bowl, beat egg
For the duck, place mushrooms in medium heatproof bowl; cover with
Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
Add the katsuobushi flakes, and continue boiling for 1 minute
Strain the mixture through a cheese cloth or a coffee filter.
Add finely grated tangerine skin or orange skin, and mix well.
Allow to cool.
arge bowl. Make a well in the center. Combine the stock
sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate
garlic clove, 1-bay leaf in a salad bowl and toss
Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until
ubes.
Heat vegetable oil in a large frying pan.
ooked to desired doneness. Wrap in foil and let stand for
Simply mix all the ingredients in a bowl.
Cover with plastic wrap, and leave in fridge for at least an hour, preferably a day, before using.
Try it with shrimps (prawns) in tempura batter. Delicious!
ith a meat mallet. Toss in flour, shake off excess.
nd 1 tsp. Equal for Recipes in bottom of 9 inch springform
Salad:
Thinly slice all, and put in the fridge while working on the pork.
To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch.
Ginger Pork:
Fry pork slices in 1T vegetable oil until done and browned on both sides.
While frying the pork, combine the remaining ingredients to make the sauce.
When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!).
alted black beans (rinse briefly in water to remove some of
sp black pepper in a small bowl. Place in an air tight
oney, garlic, and ginger together in a bowl. Add chicken; turn