Eating in Japan was like a dream. In fact, right now I’m sitting at my writing desk in the blistering hot weather of Kuala Lumpur and just daydreaming of walking down the clean streets of the Tokyo suburbs on a chilly evening and popping into a small, random, I-don’t-know-what-the-signboard-is-saying neighbourhood restaurant, sitting down at the bar seat and eating a bowl of rice with grilled freshwater eel (unagi) slathered in sticky, caramelised soy sauce marinade, with a bowl of steaming miso soup with some fresh clams.
What was that? Oh yeah. Anyway.
I like to cook, but I’ve never really tried making anything Japanese (except for some dressed soba noodles). So for a while there I practiced making some simple Japanese grub for starters. My favourite has always been gyoza, or Japanese dumplings. It’s made with a filling of white meat and some veg, and what makes it different than the usual dumplings is that it is lightly pan-fried at the bottom before getting a steam – this gives it a crispy, brown bottom that adds more texture to the whole thing.
This recipe makes almost 2 dozens gyozas.
What You Need:
1 packet gyoza wrappers (at the frozen section of the grocery store)
250 gm minced chicken (I make my own, using chicken breasts)
1 handful cabbage, shredded
1 tsp grated ginger
1tbsp grated garlic
1 tbsp soy sauce
The dipping sauce – minced garlic, chopped chili, light soy sauce, a dash of vinegar
What You Do: