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.
Gyoza
Ingredients:
2 x packet of Gow Gee
500g of pork mince, chicken mince or prawn (or combination)
1 tbls corn flour
1/2 iceberg lettuce
Spring onions
2 cloves of garlic
Knob of ginger
2 tbs of soy sauce (or tamari)
1 tbs Sesame Oil
Sesame seeds
Rice wine vinegar
Method:
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
Ingredients:
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)
Corn Flour
Lemon wedges and Japanese Mayonnaise
Method:
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.
Steamed Greens
Ingredients:
Shallots
Garlic
Beans
Broccolini
Brussels Sprouts
Kecap
Sesame seeds
Method:
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).
Kind regards,
Kate