Juicy and flavorful meat patties garnished with daikon and shiso leaves. Enjoy this Japanese Hambagu with a ponzu based sauce.
Simple tofu cooked in a kombu (seaweed) stock, serve with ginger and scallion.
Barbecue sliced beef tongue marinated in yuzu pepper, onion, sesame oil and soy sauce.
I always love to challenge myself to make better Gyoza by experimenting with different ingredients and seasonings. What’s fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. For the Gyoza recipe today, I added napa cabbage which is not a typical Gyoza ingredient. For this particular recipe you don’t need to dip gyoza in any sauce because it has enough seasonings and taste.
Ginger Pork Rolls with Eggplant – the combination of pork, eggplant, and shiso leaf is just simply amazing. It’s a very easy dish to prepare, but you will be surprised with the complexity of the flavors it offers.
Hamachi is a fish commonly found in Japanese markets. It is also served as sushi in almost every Japanese restaurant. I’ve discovered yuzu pepper complement Hamachi very well and this is one of my favorite way to serve Hamachi.
Here’s a salad that goes well with Japanese food or other Asian food. This dressing is my husband’s favorite among the different kinds of dressing I make at home. If you like Ponzu (citrus-based soy sauce), you will probably enjoy this refreshing salad!
Quick and easy chicken gyoza wrapped in shiso leaf with spicy yuzu kosho sauce.