Cooking Blog

Invited my friends over and got a fish party.   I caught some fish to cook.   Cold smoked Amberjack. I made this about 3 months ago, kept it frozen, but still it was in an excellent sashimi quality. Because the moisture is absorbed in the process of smoking, it didn’t lose much quality in freezing and defrosting. This was a super cool discovery!   This was a beautiful salad with Japanese Large-Eyed Bream.  The fish was soaked in 2% salt water with a little bit of sake for 30 minutes and then semi-dried by Pichitto! over night.  This was a very tasty fish. Seasoned with olive oil, salt, citrus juice, and […]

Yaki Gyoza (pan-fried dumplings) is, of course, originated in China.  But it has become one of the most popular dishes in Japanese home cooking.  Most of Ramen restaurants have it in the menu too. Have meat and vegetables all chopped up to make the filling.  Take a spoonful of filling on the round flatted dough, wrap up and close it by pressing the edges together with wet fingers.  Pan-fry dumplings with sesami oil.  Just one side.  Inside the dough, all the moisture and juice come out from the ingredients and all mix together to get a little hot pot cooking in each dumplings.  Then you add some water into the pan, just about enough to […]