I love Potato Salad, and I tried many different types of potato salad in the U.S. But taste is not good at all. I believe Japanese style potato salad is the best.
I love to make potato salad because it is easy and good side dish. I brought my potato salad to potluck party several time, and everyone loves it too!
In Japan, we usually put cucumber, ham, corn, and onion as ingredients. Potato salad is popular not only in a home but a daily dish store and a lunch provider.
When researching about potato salad, I found that Germany also have a dish called potato salad. German potato salad is totally different from ours. In Germany, it is common to fry potato with bacon, and simmer with bouillon. Then mix with balsamic vinegar base dressing. This looks really taste! I would like to try it sometime.
Today I will introduce you my original potato salad recipe. Everyone love this potato salad so you should try it!!
INGREDIENTS
Potato (medium size) 3
Cucumber1/2
Hum 2-3 slices
Corn 2-3 tbs
A
Mayonnaise 4tbs
Sugar2tsp
mustard1tsp
(whole-grain mustard is much better taste)
Salt and black pepper
*If you used American cucumber, choose the one with less seeds
*If you used Japanese one, use whole cucumber in stead of half
Let’s Start Cooking!!
Slice cucumber thinly, mix with salt, and leave it. Tear hum into bite size pieces
Peel a potato, chop into cube. Put 2tbs of sugar and water into a pot and stew.
Mash the potato and add all A
When potato gets cold, add hum and corn. Wring cucumber dry out, and add it to potato.
漬け物（Tsukemono) is like a pickles in the U.S. We use various types of vegetables and pickle with many different ingredients such as salt, vinegar, wine lees, and rice bran paste. This will improve the shelf life.
We have more than 10 kinds of traditional way to pickle in Japan. These fit to each region’s culture and climate.
Kimuch, South Korean dish, is also a kind of pickles. Kimchi requires several special ingredients to make. I love Kimch, and I always wanted to make but I could not find enough ingredients here, at Alfred.
Today, I introduce you Nappa pickles which is very common pickles in Japan. Nappa pickles usually require a large pot, and after put Nappa into a pot place a stone as a weight on for few days.
But you will only need Zip bag for my recipe.
If you pickled before you go to bed, you will have a delicious Nappa pickles for your breakfast.
INGREDIENTS
Hakusai/Nappa 1/2
Salt 3% of the weight of the Nappa
Girlic ２ pieces
Red pepper 1 piece
Let’s Start Cooking!!!
Slice garlic thinly, Remove seed from red pepper and chop it finely, and cut Naappa in half lengthwise
Put Nappa into Zip bag. Salt between the leaves. And add garlic and red pepper
Remove the air from the bag and put it into the refrigerator
Gyoza, as known as Dumpling in America, is a popular Chinese dish. It is called Jiaozi in Chinese, Gyoza in Japanese, Mandu in Korean.
In Northern China, Gyoza is eaten as a principal food. The skin is thick, and the popular way of cooking gyoza is 水餃子,boiling it in a soup or hot water.
To the contrary, in Southern part of China, people usually eat flied gyoza with thinner skin than 水餃子. It is served as one of dim sums, and sold in stalls as well as restaurants.
Gyoza came to Japan after World War Two. We generally call flied gyoza as Gyoza. They are eaten as a side dish with rice.We have an amusement park of Gyoza, in which we can enjoy many kinds of gyoza or famous gyoza restaurants all Japan. As it shows, gyoza is one of the most popular side dish in Japan.
In America, getting gyoza skins is difficult for me and other Asians who live in countryside. However, if you live in a big city or near Asian stores, you can get them easily and cook gyoza much easier.
Today I will introduce cooking delicious gyoza from very beginning=from skin! .
INGREDIENTS
種 (inside meats of goza)
Minced pork 100g
Leek / green onion 1 bunch
Cabbage 3 leaves
A
A piece ginger
A piece garlic
Sake 1tbs
Soy sauce 1tbs
Sesame oil 1tbs
Salt 1/2tsp
A little pepper
Oyster sauce 1tbs
(If you have it)
Skin
All purpose flour 300cc
Bread flour 100cc
Boiled water 150cc
Cornstarch/potato starch
Let’s Start Cooking!!
1 How to make gyoza meat
Grate the ginger and the garlic. Chop leek and cabbage finely.
Put all A in a bowl with cabbage, leak, and grounded pork and knead for 5 minutes until it gets sticky.
Cover bowl with plastic wrap and leave it at a room temperature.
2 How to make gyoza skin
Put all purpose flour and bread flour into a bowl, and pour hot water onto them.
Mix them with chopsticks or a spoon roughly until the dough gets as warm as you can touch.
Knead the dough until it become smooth. (5-10 min)
Make the dough into two balls, wrap each of them by plastic wrap, and leave them 30 minuets at a room temperature.
Spread cornstarch on a table and roll and shape each dough into a stick with a diameter of 3 centimeters (about 1.2 inch)
Cut the sticks into small pieces so that each piece is 8 grams. (If you prefer larger skins, Cut them into 10-gram pieces)
Sprinkle cornstarch on each piece of the dough and roll out the dough so that it gets as thin as possible with round shape.
Sprinkle a little cornstarch on each skin to prevent them from sticking to each other, and pile them up.
3 How to make gyoza
Put a little water on the whole edge of a skin, put “gyoza meat” onto the skin, and wrap it.
See the video and learn how to wrap gyoza!
Oil over a pan, and place gyoza side by side in the pan. Then heat the pan over a high flame.
Cook gyoza until its bottom side gets golden brown.
Mix 1 tsp potato starch into 100cc hot water, and pour the water over gyoza. Put a cover immediately on the pan, and steam gyoza until the water completely evaporates (around 5 minuets)
Cover the gyoza with a flipped large plate, turn over all pan and plate, and move gyoza from the pan to the plate.
Make a sauce with soy sauce and vinegar (soy sauce: vinegar=1:1), and enjoy the gyoza with the sauce!! (You can put a little chill oil in the sauce if you would like to)
