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Japanese Recipes
Shumai
Also known as gyoza.
2
3
2
2
1
4 wonton skins
00 g lean ground beef
tbsp fresh grated ginger root
tbsp finely chopped green onion
tbsp soy sauce
½
tsp sugar
1
2
2
½ tbsp sesame oil
½ tbsp corn starch
tbsp green peas
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to
the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-
2
4 fillings and place on the center of the wonton skins. Forn the wonton skins into
"
bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14
minutes over high heat.
The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until
golden.
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Oyako Donburi
serves 4
1
5
/2 lb raw chicken cut from bone (1 large breast)
eggs
flour
1
3
1
1
2
2
c water
dried mushrooms
/4 c sugar
/3 c Japanese-type soy sauce
scallions, cut diagonally or one onion, sliced
c chopped fresh spinach
Cut chicken into small pieces. Beat in a bowl the eggs. Dust
chicken pieces with flour, dip in beaten egg (reserve extra), and
fry on both sides in hot oil until brown.
Combine in saucepan the water and mushrooms. Simmer 10 minutes,
remove mushrooms, and cut fine.
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