steamed pork buns and tiny rolls -ぶたまん、ぶどうパン-

you may find this wonderful buns at chinese dimsum restaurants.
it is originally from chinese cuisine-i guess.

but it is very very popular in japan especially in winter time.
you can buy sweet and savory buns at 24hrs open "convenience stores".

i love baking,but i love making steamed buns too!!
i use same dough as nomal bread ones.
just change the cooking method,
and you will be shocked how it would work wonderfully!!

you can use any kinds of bread dough from your recipe book.
i made pork mince, finly chopped onions and carrot, crushed garlic,
with soy, miso paste and pinch of sugar cooked together,
then leave them to cool down.

ready to shape!
put the filling on the flat dough.
when you flatten,make sure to leave the center area thicker than the edge.
it will help to shape the bun easier and nicer.

pinch opposite edges to close your buns.

when you finish shaping all your buns,leave them till they get double in size.

cook for 8-10mins with steamer.

serve with soy and english mustard,
or soy with chinese black vineger ;-)

if you don't have it -just like me- ,
as long as you have large pan with a lid,
and a metal rack which fits to the pan,you can use them.
and they work very very fine.

you can also use any kind of filling such as cream cheese with semi-dried fruits,
japanese bean jam, or even cheese with ragu...

there were some dough left today.
so i baked them with dried raisin topped with semolina.

# by kihilala | 2011-11-07 23:38 | asian

gyoza -焼ぎょうざ-

it's come from china in the old days.
now it is very populor here.
and, load of people love this dish everywhere on the planet.

as long as you find "gyoza skin"or"dumpling skin" in an asian shop,
you can make it really quick.
to shape the gyoza/dumpling may need some time to get used to,
but you just need some practice.
important tips are very simple.

1. enjoy what you do,
2. make sure you season the filling,not too much though,
3. make sure you put the same amount for all your pieces
to cook them at the same time.
4. seal the skin very well to avoid losing juicyness while cooking.

so let's begin!

you will need
a packet of gyoza skin-around 25 skins-,
100g mince of pork or chicken or cottage cheese for veg. ver.,
2-3 leaves of cabbage or chinese cabbage, or flat garlic chives,

dash of soy sauce, good quality sesame oil,
fresh greated ginger,crushed garlic, and a pinch of salt.

1. chop all the veg. very finely, add seasoning and meat.


2. mix them all together

keep mixing till the mixture gets like this.

3. place a teaspoonful mixture in the middle of the skin.
put dash of water around the edge little bit more than half way.

4. make 4-6 pleats to seal the dumpling,do this to all of them.

5. place all the dumpling on greased frying pan without turning on fire.
turn on the fire/heat at middle heat, add boiling water 1/4 hight from the bottom.

6. put the lid on until the skin has changed clear coulor.

7. rain sesame oil over the dumpling, take the lid off and cook in high heat
for 1-2mins or till the bottom gets golden brown.


serve with soy, vinegar, and chilli oil.
bon appetit!!
# by kihilala | 2011-09-21 22:12 | japanese

okonomi yaki -お好み焼き-

there are many kinds of this type of dish in japan.
one with fried noodle underneath, one has gluey texture...
this is one of them, and it is my favorite sometime it can be a light snack.

okonomi for "your favorites", and yaki for "pan fried" if i translate directly.
it is a savory pancake based with cabbage, egg, plain flour, and yam potato.

there is special sauce to serve with.
if you can not find it where you are, don't worry you can make your own sauce.
just mix together 2 art of HP sauce, 2 part of tomato kechup, and 1 part of fruits jam or chutney.

3-4 leaves of cabbage chopped finely,
100g grated yam potato, 2 eggs, 1 cup of plain flour,
1tsp of dashi powder, 2tbs of potato starch.

japanese yam potato-yamaimo-

mix all the ingredients in a bowl and mix lightly.
you may need less water depends on the size of the eggs.
and do not mix too much otherwise the pancake will be hard.

i put small pieces of pork,
try seafood such as prawns or squid or even tuna from tin.

place on hot frying pan with little oil.
cook one side for 3-4mins or till the edge will be dry.
turn upside down,then cook few more mins.
do not push the cake.

pour the sauce on top of the cake, serve with mayo, bonito flakes and powder seaweed.
# by kihilala | 2011-09-07 22:25 | japanese

oden -おでん-

when the winter is just around the corner,
this is the time for this dish.

just like "Bollito misto" in Italia,
or "Pot-au-Feu" in France.
we have "ODEN" here in Japan.

prepare all the ingredients separately.

for daikon
-white raddish or mooli, simmer well with small piece of kombu seaweed.

for konnyaku
-kind of japanese potato starch cake which has 0 kal but load of fiber-,
score the cakes very finely,then cook for few mins with boiling water.

there are many kinds of fish based and tofu based cakes for this dish.

usualy we have beef sinewy meat called すじ肉.
this time i made chiken meat balls with japanese harb to have oden lighter in taste.

potato starch, soy, chiken mince, chopped skin of chiken for juiciness, chopped shiso leaves, a pinch of salt and a dash of sake.
shape them into small balls and boil in a light seasoned soup.

put all the prepared ingredients into a big pot.
add some dashi soup stock with a bit of soy, and sake.
simmer them with very low heat for at least 30-40mins.
serve with japanese hot mastard or english mastard.

# by kihilala | 2011-09-05 00:08 | japanese

mozuku su-もずくの酢の物-

Japanese people do eat seaweeds for everyday life.
i could not realize if i stayed in this country.

MOZAKU-もずく- is one of them.
it's mainly found in Okinawa island in Japan.
"Cladosiphon okamuranus" in English according to wikipedia.

you may heard wakame and cucumber salad in a Japanese restaurant or recipe book.
this is very similar to that.
instead using wakame seaweed,we use MOZUKU.

usually MOZUKU are sold preserved with salt.
1 so at the very begining,
you need to desalt the seaweed with fresh water for few minutes.

2 slice a cucumber and mix with 1tsp of salt, leave it for 3-5mins till it gets sweat.

3 wash both the mozuku and the cucumbers with fresh water,squeeze them out.

on the picture, i added ふ -Japanese baked wheat gluten-
which i soaked with water and then squeezed.
it has no taste or flavor,but interesting texture.

4 the easiest way for seasoning,
mix with two part of sushi vinegar and one part of water.
finish with freshly roasted sesame seeds.

# by kihilala | 2011-09-04 23:08 | japanese

small tips for your everyday cooking!

by kihilala









steamed pork b..
at 2011-11-07 23:38
gyoza -焼ぎょうざ-
at 2011-09-21 22:12
okonomi yaki -..
at 2011-09-07 22:25
oden -おでん-
at 2011-09-05 00:08
mozuku su-もずくの..
at 2011-09-04 23:08