Here is a super easy but really impressive Japanese Tasting Plate that you can perfect while in isolation and then show off your skills at a dinner party for your friends when we are able to socialise again.
2 x packet of Gow Gee
500g of pork mince, chicken mince or prawn (or combination)
1 tbls corn flour
1/2 iceberg lettuce
2 cloves of garlic
Knob of ginger
2 tbs of soy sauce (or tamari)
1 tbs Sesame Oil
Rice wine vinegar
Add mince, finely chopped lettuce, grated ginger and garlic, thinly sliced spring onion whites, 2 tablespoons of soy or tamari sauce, 1 tablespoon of sesame oil and 1 tablespoon of corn flour. Mix until well combined. If the mixture is too wet and not holding it's shape, add a little more corn flour.
Once complete, set up your gyoza wrapping workstation with your filling, your gow gee wrappers and a small cup of water. Take approximately a tablespoon of filling and place into the centre of the gow gee. Dip your finger in the water and run this around the edge of the gow gee to create a binding agent. Fold the wrapper in half and then add pleats into the dumpling.
At this point if you have too many gyoza, you can freeze some to cook at a later date.
To cook the gyoza, heat up a pan and add a generous helping of oil. Please the gyoza on their side in the pan and add approximately 2 tbs of water (be careful!). It should start sizzling and steaming. Add your lid and allow to steam for 3 - 4 minutes. Remove lid and flip gyoza to the second side. Allow to cook for an additional 2 - 3 minutes. Then they are ready!
While they are cooking, make the dipping sauce by combine 2 tbs of soy sauce and 3 tbs of white wine vinegar to a bowl with some sesame seeds and shallots.
Oven Baked Karaage Chicken
4 - 5 Boneless Chicken Thigh Fillets
4 tablespoons soy sauce
2 tablespoons cooking sake (I used normal sake)
1 tablespoon of Kecap or mirin
1 tablespoon ginger (minced)
1 small clove garlic (chopped)
Lemon wedges and Japanese Mayonnaise
Preheat oven to 180 degrees Celsius. Cut chicken into bite sized pieces. Combine soy sauce, sake, kecap, ginger and garlic to create marinade. Marinade chicken for a minimum of 30 minutes.
Once marinated, pour flour into a separate bowl and add chicken to this bowl until they or fully covered.
Place foil on a baking tray and spray with oil. Place chicken pieces on the tray, evenly spaced. Place in the over for 8 - 10 minutes or until cooked through.
Serve with Jap mayo and lemon wedges.
Steam greens for 4 minutes. Heat up some oil in a pan and add sliced shallot whites to fry. Once looking crispy, add the steamed greens, garlic and sesame seeds to the frying pan. Cook for 2 - 3 minutes.
Serve the greens on a platter and drizzle Kecap on top.
That's it! A delicious Japanese Tasting Platter to share with your friends (or eat all to yourself).