Sweet Potato Pancake (地瓜饼)


Main Ingredient:  Japanese Sweet Potato

 

INGREDIENTS

1 lb Japanese Sweet potatoes
2 egg yolks
1 tbsp shortening
1 cup bread flour
vegetable oil
 

METHOD

(1)  Peel the sweet potatoes and cook in a steamer till soft.
(2)  Placing a metal sieve over a bowl, press the steamed sweet potatoes with wooden spoon through the sieve. 
(3)  Transfer to a bowl, and add 2 egg yolks.  Mix well.
(4)  Add shortening and flour, and mix thoroughly. 
(5)  Using your hand, roll the dough and divide the dough into individual ball (about palm size).  If dough is sticky, apply some oil in your hand. 
(6)  Heat little oil in a non-stick pan.  Place individual ball into the pan, and pressing them flat with your hand.  Sprinkle with little white sesame seeds. 
(7)  Cook on each side about 3 minutes, or until it is golden brown.
 

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Chicken Karaage (Japanese Fried Chicken)


INGREDIENTS

3 pieces of boneless chicken thighs (cut into bite size)
 Marinate chicken:  1 tsp ground ginger, white pepper, 1 tsp of light soy sauce, 1 tsp cooking wine and 1 tsp corn starch
1/2 cup of Chicken karaage frying powder or Plain flour
Frying oil
 
 

METHOD

 (1)  Cut the chicken thighs into bite size, and season with marinating ingredients stated above.
(2)  Leave to marinate for 30 minutes.
(3)  Coat the marinated chicken pieces with chicken karaage frying powder or plain flour.
(4)  Heat frying oil in wok till hot.  Fry few pieces of chicken at a time,and drain on paper towel.
(5)  Serve Hot and enjoy!

Gyoza (Japanese Potstickers)


INGREDIENTS

1 lb minced pork
1 stalk green onion, slice thinly
1 handful Chives, slice thinly
 
1 packet gyoza wrappers
1 sealing paste (mix 1 tbsp cornstarch with 2 tbsp water)

 
 
 
 
Seasoning:
2 tsp minced ginger
1 tbsp soy sauce
1/2 tbsp white pepper
1 tbsp shaoxing wine
1 tsp sesame oil
2 tbsp tapioca starch or cornstarch
1 tsp salt

 

METHOD

(1)  Combine minced pork, chives, green onion and seasoning in a bowl.  Mix well with hand.
(2)  Leave in refrigerator for 4 hours or overnight.
(3)  If the wrappers are frozen, thaw it in refrigerator few hours before making dumpling.
(4)  Place a tsp of filling on the center of wrap.  Using finger, tap sealing paste along the edge of wrapper.
(5)  Using your thumb and second finger, pinch and gather the front side of wrapper and press together tightly.  Repeat the rest of dumpling skins.
(6)  Heat 2 tbsp oil in pan.  Arrange dumplings on the pan, leaving space between them.  Using medium high heat, fry dumplings till bottom turns golden brown.
(7)  Pour 1/4 cup of cold water into pan, and quickly close the pan tightly with lid.  Increase heat to high, and cook till water evoparates.
(8)  Remove lid, and flip the dumplings.  Cook the other side of dumpling briefly till golden brown.  You can skip this step, if you prefer chewy dumplings.
(9)  Serve hot and enjoy with soy vinegar dipping sauce.

 

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