the appetizer:
Some Western culinary influences in Japan, including Portugal (tempura) and the Americas (teppanyaki), have been so integrated into Japanese cooking, it is difficult to differentiate them from more traditional Japanese cuisine like sushi and kaiseki. Standard Japanese meals usually include rice, soup, pickles and an entree, like fish or vegetables.
Japan
Japanese Potstickers (Gyoza)
Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.
4-5 leaves Chinese cabbage, minced
1 bunch Nira, minced
2 large green onions, minced
2 cloves garlic, minced
1 small piece ginger, grated
2 tsp salt
1 tsp white pepper
Dash of Japanese soy sauce
1 TBS sesame oil
1 TBS peanut oil
1 pound of ground pork
4-5 minced shittake mushrooms
Gyoza skins
Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil.
Japan
- Backgrounder
- Dining Out
- What to Eat
- How to Eat
- Menu Guide
- Alcoholic Beverages
- Where to Drink
- Drinking Etiquette
Japanese Recipes
- Chicken Yakitori
- Eggplant Miso Soup
- Japanese Potstickers (Gyoza)
- Japanese-Style Salad Dressings
- Pan-Broiled Scallops
- Shabu Shabu
- Sukiyaki
- Tori no Mizutaki
- Tuna Tataki
- Yakitori
from Kate's Global Kitchen:
Japanese Cookbooks with Recipes
- Japanese Cooking: A Simple Art by Shizuo Tsuji
- At the Japanese Table by Lesley Downer
- Japanese Cooking by Miyoko Nishimoto Schinner
- Sake by Beau Timken and Sara Deseran
- The Book of Miso by William Shurtleff & Akiko Aoyagi
- The Breakaway Japanese Kitchen by Eric Gower
Back to the main Japan page
Japan on Wikipedia
More country Destinations
This page modified January 2007
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
The Global Gourmet® — www.globalgourmet.com