Prawn gyozas

Someone made a face a breakfast today.

looks a frog?

Dinner today...

Prawns & pork gyoza by Harumi Kurihara

This was really really good.

firstly, just pat on the meat, and fold. this way, we get to eat a whole lot of filling.

secondly, no cornstarch needed when u make use of the stickiness of finely chopped prawns.

thirdly, by adding concentrated soup in there, the gyozas were so juice filled!

the prawn tail portions were finely chopped, while the succulent meaty body portion was roughly chopped, so there were nice chewy prawn chunks in there.

Double thumbs up!

wolfberries & vegetable soup with grilled mochi

J has been looking at the com waaaaaaaaaaay too much, so i figured this might be good for his eyes =) added LOTS of wolfberries

celery ohitashi

Ohitashi is basically vegetables blanched & steeped in iced water to stop the cooking process, then steeped in light shoyu based sauce & topped with bonito flakes.

Spinach ohitashi & choysum is the most common i guess.

I decided to try it on the bunch of celery i have in my fridge.

Really thinly sliced, then done hitashi way. It was really good! makes the celery much easier to palette. and for winter time, when we dont feel like having much raw vegetables.

ahh... we are so satisfied with todays gyozas! you can never go wrong with Harumi sans recipes i guess =)