Japanese

Gyoza

Japanese dumplings adapted from the Chinese jiaozi, gyoza may be pan-fried, steamed or deep fried. If pan-fried, gyoza may be cooked with or without wings. Instructions for both versions are provided below.

Cook time: 20

Servings: 36 dumplings

Crab cakes, Japanese-style (crab furai)

Flaked crab meat, corn and seasonings are shaped into patties, dredged in flour, dipped in beaten egg, covered in panko then deep fried until golden. Crab furai can be served as a snack, appetizer or main course.

Cook time: 5

Servings: 4 people

Chashu (Japanese braised pork belly for ramen)

To cook melt-in-the-mouth chashu, roll and tie a slab of pork belly, sear in hot oil then slow cook in a mixture of soy sauce, sake and mirin. Cool and chill overnight to make slicing easier.

Cook time: 5 15

Servings: 6 people

Japanese chicken curry

A less spicy version of the ubiquitous South and Southeast Asian stew that we call curry but just as rich and delicious. Two things make it unique: curry roux and grated apple.

Cook time: 1

Servings: 4 people

Japanese beef and potato stew (nikujaga)

Salty, sweet and full of umami richness, nikujaga is a delicious dish that you’re not likely to find in a restaurant.

Cook time: 40

Servings: 4 people