Japanese salmon & avocado rice

Ingredients:

300g sushi rice
350g skinless salmon fillets
2 small, ripe avocados, sliced
juice 1 lemon
4 tsp light soy sauce
4 tsp toasted sesame seeds
2 spring onions, thinly sliced
1 red chilli, deseeded and thinly sliced
small handful coriander leaves

Method:

1. Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.

Asian Coconut Rice

Ingredients

1 (14 ounce) can coconut milk 

1 teaspoon suga

1 1/4 cups water

 1 pinch salt

 1 1/2 cups uncooked jasmine rice

Method

1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Teriyaki prawns & broccoli noodles

This low-fat Japanese seafood supper uses healthier soba noodles made from buckwheat

 

Ingredients

50ml low-sodium soy sauce

50ml mirin

2 tbsp lemon juice

1½ tbsp caster sugar

200g soba noodles

140g thin-stemmed broccoli

140g cooked prawns

1 small red chilli, thinly sliced

 

Method

In a small saucepan, heat the soy sauce, mirin, lemon juice and sugar. Simmer for 5 mins until syrupy, then remove from the heat. Bring a large saucepan of salted water to the boil, then cook the noodles and broccoli for about 3 mins, adding the prawns a few secs before draining. Divide the mixture between 2 plates, pour the warm teriyaki sauce over the top, sprinkle with the red chilli and serve.

Gyoza - Japanese style dumplins

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.

Ingredients:

(for 30 Gyoza)


Dough:
170 mL water
200 g strong flour

Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion

Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
Vinegar
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

Dough:
1. Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2. Put a wet towel over the dough, and let it stand for several minutes.
3. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.
Filling:
4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
 Making and frying the Gyoza:
7. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
8. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
9. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
10. Put the gyoza on the table as shown in the image.
11. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
12. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
13. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.