Gyoza

The first time I had gyoza was at a Ringer Hut in Fukuoka. Served as a side dish to champon noodles, these pork and veggie dumplings were a revelation to me at the tender age of 7. Dipping these thinly wrapped pot stickers into a soy, vinegar and chili oil dip, became an obsession. We must have gone back to that restaurant at least a dozen times that summer since my brother (who's still as obsessed with them as I am) and I couldn't stop asking for more and more gyoza. To this day, these fluffy pillowy pockets of perfection are a snack I frequently crave to eat.

Here in New York, after eating at many different ramen and other noodle shop establishments, I found 2 really good spots for gyoza: Hide-chan Ramen and Menkui tei, both located in midtown. Crispy on the outside while tender and moist on the inside, with a wrapper that's delicate and thin, their gyoza are to die for.

But when I want gyoza at home, I buy them frozen. The first time I bought frozen gyoza I was skeptical; will they be any good? My first attempt at frying them was somewhat mediocre. The edges came out a little dry while the middle part was mushy and sticky. Still, I was happy to be able to eat them at home and I made it my mission to learn to pan fry gyoza really well. It took a few failed attempts but I eventually got the hang of it and found a way that works like a charm every single time. 

Here's how I do it:

The brand I buy is Ajinomoto Pork and Chicken Gyoza: 

The trick is to wait until the pan is really hot, add 1 tbsp oil, coat the pan really well and lay each dumpling facing up, while still frozen. I use a timer and set it to 4 minutes. Check on the gyoza once in a while to make sure they're not sticking to the pan. When the bottoms are brown and crispy, turn them to the side, add just under 1/4 cup of water, put a lid on the pan and fry for another 3 minutes. Then turn them again on the other side for a minute. Serve. 

For the dipping sauce I buy pre-made gyoza sauce and mix it with chili oil.

I'm sure I'll try my hand at making gyoza from scratch one day in the future, but for now I'll stick to the frozen ones since they do the trick at satisfying my craving.

Omusoba (Japanese omelet with stir fried noodles and veggies)

Omusoba is a very popular dish in Japan that can be

found in 'family restaurants' and izakayas (Japanese brasseries).

It is an uncomplicated dish, remindful of what you would

get in a Japanese household. Sweet and savory flavors

are both present in this Japanese omelet that's extremely

satisfying on a cold day!

Makes about 4 omelets

Ingredients:

- 8 eggs

- 1 carrot, cut into small strips

- 1 onion, finely chopped

- 2 garlic cloves, finely chopped

- 2 cups cabbage, chopped bite size

- 4 tbsp neutral oil (grapeseed, canola)

- 2 tbsp soy sauce

- 1 1/2 tbsp rice vinegar

- 2 tbsp water

- 1 tbsp sake

- 1 tsp sugar

- 1 sheet nori (dried seaweed), ground (I use a coffee grinder) or very finely chopped

- 6 oz (170g) chow mein noodles (ramen noodles are also good)

- Tonkatsu sauce 

- Kewpie Mayonnaise (optional)

- salt & pepper

Directions:

Boil your noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside. 

In a large pan over high heat, add 2 tbsp oil, garlic and onions, and cook for 2 minutes. Add the rest of the vegetables and cook until they are almost soft (about 8 minutes). 

Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes.

While the veggies are finishing up in the pan, grab another pan to make your omelets. Use 2 eggs per omelet (break in a bowl and briefly whisk). Add oil to the pan and when the oil is hot, make your first omelet. When the omelet is ready, put it on a plate and repeat the process until all your omelets are made. 

Equally divide the veggie and noodle mix and spread it on one side of each omelet. Fold with the empty side, squirt a good amount of Tonkatsu sauce on top, add some kewpie mayonnaise too if you like to add creaminess, and serve!

Japanese fried rice (Chahan)

Japanese Fried Rice

You can use different ingredients for this recipe,

just like any other fried rice, it's great to make when

you have leftovers!

(serves 2)

Ingredients:

- 1 cup frozen green peas (thawed)

- 3 cups cooked Japanese rice

- 1 small carrot, finely chopped

- 2 garlic cloves, finely chopped

- 1/4 lb boneless chicken breast, cut into small cubes

- 2 tbsp neutral oil (canola, grapeseed)

- 1 tbsp tonkatsu sauce (vegetable and fruit sauce. I use Bull-Dog)

- 2 tbsp soy sauce

- 1/4 tsp freshly ground black pepper

- 1/4 tsp kosher salt

- 2 eggs

Directions:

In a pan over medium heat, add oil, garlic and cook for a minute. Add chopped carrots and cook for 2 minutes. Add chicken and cook for 2-3 minutes, until the chicken is cooked through. 

Add rice and peas and mix well. Add soy sauce, tonkatsu sauce, black pepper and salt, and mix well. Push the rice to one side and break the eggs on the clear side. Slowly scramble the eggs and incorporate with the rice. Serve!