1st gyoza

Most of the time, when i make gyoza, the fillings were prepared by someone else. Mum, friends, etc, this time... i tried making the filling on my own~
So i present to u... (drumrolls...)

chilled Kimchi gyoza!

Ingredients

150g ground meat

60g kimchi

2 cloves ground garlic

3/4 tbs kimchi paste

1tbs shoyu

1tsp sesame oil

Sprinkle some salt and pepper on the ground meat.

Add the finely chopped kimchi and garlic,

then mix unifromly with the rest of the ingredients.

Viola! You can start wrapping the gyozas!

When done, boil the gyozas with some salt in the boiling water.

Check if the meat is cooked, then quench the hot gyozas with iced water.

To serve, dress with soba sauce.

Todays lunch was refreshing kimchi gyoza, simmered winter melon from last weeks dinner, okara and brown rice.

This was dinner...

Simmered hokkaido pumkin with chicken bits and shimeji.

Ingredients

100g chicken, cut into bite sized pieces

1/6 pumpkin, cut into bite sized pieces

1&1/2 cup dashi stock

1&1/3 shoyu

2 tbs of mirin, sake, sugar

Boil the dashi with the mirin, sake and sugar.

Add the chicken bits and shimeji, boil for 5 minute on high heat.

Add the pumpkin and boil for 10 minutes on medium heat with a drop lid.

Sprinkle some salt on the pumkin, and stir the pumkin into stew.

Note that the pumpkins skin should be shaved off in circles a bit here and there, and the edge of the skin of the pumpkin wedges all shaved off to let the pots juices be absorbed nicely.

salad with sauteed chikuwa and plum dressing.