I love Japanese food! Be because I come from family, eating good and from small, first Japanese food at home and English in high school. It seems that the taste for certain flavors is formed when you're small. The taste of soy, wasabi itch, smell and texture of azuki ... culinary memories of childhood are experiences that make us taste, do not you think?
addition part, I agree with many of the older vosotoros can also discover new flavors that we love, yet the flavors and smells that evoke us our earliest years are unforgettable.
Yesterday I cooked with my mother, were spectacular! You know the recipe?
In Tokyo Yaki GYOZAS learned that perfect must have two textures: one side has to be a little brown ones, which is crisp, and on the other hand, soft, like paste a fresh tortelini. The photo can only be seen side of gyoza crisp. The gyoza can be done in two versions, a la plancha (YAKI GYOZAS) and boiled (ELP GYOZAS).
At the request of one of you I will tell you how to prepare GYOZAS YAKI:
First you will have to go shopping in a supermarket in the produce section, you have to buy half col, a clove of garlic (if you have no home), an onion, a slice of fresh ginger root, a sprig of garlic, and then in the meat department, you buy about 250 grams of minced pork.
Then a Japanese super, as in the Tokyo-ya (I swear I do not get commission for recommending it) you need a bag of potato starch ( katakurikó) , A bottle of sake (if you do not have a splash of white table wine worth to get away), a bottle of oyster sauce, a small bottle of sesame sauce, one bottle of soy sauce and pasta sheets of round to GYOZAS.
1) To begin, let chopping vegetables in a table: Pica fourth little cabbage well in minicuadraditos, do the same with the onion and the garlic, half an onion and garlic for two or three complete . Grate half a clove of garlic and a little garlic, ginger finger. Put all the chopped vegetables together in a bowl.
2) Now we will prepare the beef: In a large bowl put the ground pork. I put two tablespoons of soy sauce, two teaspoons of sugar, two specks of salt, and pour the grated ginger and year, two tablespoons of sake, two of sesame oil, oyster sauce two, two tablespoons of KATAKURIKÓ. Mix well, better hand, and when well mixed, take the vegetables and mix well. Let stand 30 minutes.
3) And now let's do Japanese dumplings! (Gyoza) Open the foil package to gyozas round. And with a sheet cojemos hand, we take a teaspoon of the meat paste mixed with verdurasy put it in the center blade. With a finger dipped in water, moisten the edges of the rounded blade and proceed to close the dumpling, taking good care of tiny folds to about 4 to have a nice shape. We repeat the procedure until we run out of plates. Important: you should be placing the gyozas you go by on a plate dusted with flour, because otherwise you end up hitting and breaking on the plate or frying pan, and that would be a shame.
4) And now it has the best hand, make grilled GYOZAS. In a large skillet that has a cover for their size, high on fire, threw a couple of tablespoons of sesame oil extend it across the pan. When we see that the place is very hot in the pan gyozas that are not crammed, falling properly and not stuck together. It is important that you know that only become GYOZAS YAKI grilled on one side, and that the thanks is to create two textures, crisp as I had explained and other soft. When you see that are golden, you catch a glass of water, above ye lay GYOZAS without lowering the fire and tapáis with the lid. Once the water has dried the serve with the crispy side up.
Served on a flat plate with a deep dish with soy sauce mixed with a dash of vinegar. There who would take a Japanese hot oil that has chili, but that is a matter of taste. Picante are also great.
's it. hope you have the recipe and found it interesting that intentéis do at home, me I love receiving your comments!
0 comments:
Post a Comment