Gyoza (Dumplings)

Gyoza originated in China and is a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It is served with a dipping sauce made of equal amounts of soy sauce and rice vinegar with a few drops of sesame chilli oil. You can make these dumplings using different fillings such as minced pork, prawns or vegetables only. I usually make a large batch and freeze them as they cook well from frozen. Remember to steam cook the dumplings for longer if you’re cooking them from frozen. Makes 25–30 gyoza (dumplings)

You’ll needGyoza dumplings Fiona Uyema Fused Japanese cooking recipe

25–30 gyoza skins

bowl of water for sealing the dumplings

vegetable oil

80ml cold water for steaming

sesame oil to season

Ingredients:

For the filling

200g minced prawn/ chicken or add more vegetables

100g cabbage, finely diced 1 spring onion, finely diced

1 tablespoon freshly grated ginger

2 cloves of garlic, peeled and grated

3 shiitake mushrooms, finely chopped

1 tablespoon soy sauce

1 tablespoon sake

1 teaspoon sesame oil salt and pepper to season

2 tablespoons potato starch

Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

a few drops of la-yu (chilli-infused sesame oil) to taste

Instructions:

A: How to make the dumplings

–       Mix all the ingredients for the gyoza filling in a bowl together and set aside.

–       Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.

–       Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the centre of the gyoza skin.

–       Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge.

–       Fold the bottom half of the gyoza skin over the filling so that it meets the moistened upper half

–       Start to pleat by folding the edges (make one pleat in the middle and two pleats at either side)

–       Press firmly on all pleats to ensure that the ingredients are secure within the gyoza skin.

B: How to cook the dumplings

  1. Heat oil on a non-stick frying pan on medium to high heat.

 

  1. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.

 

  1. Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.

 

  1. Remove the lid and continue to fry until the water is fully absorbed.

 

  1. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.

 

  1. Serve with the soy sauce and rice vinegar dipping sauce.

Edamame

Edamame Asian Japanese Style - Fiona Uyema FusedEdamame are young soybeans in a pod. I loved this popular snack when I first moved to Japan as a student, as they are really cheap to buy and tasty, and go surprisingly well with beer. Generally, edamame can be found in the frozen section of Asian speciality stores or larger supermarkets. They are sold in the pod and also out of the pod. I prefer using edamame in the pod when serving as a simple snack or finger food and then using edamame out of the pod for when I’m making a dish with them.

To cook frozen pre-cooked edamame, place them in a large bowl and completely cover with boiling water. Leave for a few minutes, then drain. Fresh raw edamame should be cooked in a saucepan of boiling water for about 5 minutes and then drained.

Serve edamame with an empty bowl to dispose of the pods. Remember you can’t eat the pods! Check to see if the edamame have been pre-salted or not and then season to your liking with freshly ground sea salt.

To eat edamame simply pop the beans out of the pod using either your hands or your mouth. To add a nice kick to your cooked edamame sprinkle with shichimi togarashi (Japanese seven spice) or just cayenne pepper.

Garlic Fried Rice

Japanese Egg Fried Frice with garlic Fiona Uyema Fused healthy recipeThis is so easy to make, uses very few ingredients and is filled with flavour.

Serves 2

Ingredients:
vegetable oil
4 cloves of garlic, peeled and thinly sliced
cooked Japanese white rice (1 rice-cooker-measured cup of uncooked rice, 160g)
soy sauce to season
sesame oil to season
2 eggs
shichimi togarashi (Japanese seven spice) to serve

Instructions:
1 In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.

2 Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.

3 Add the cooked rice to the garlic-infused oil still sitting in the base of the frying pan and fry until the rice is evenly covered in the oil and hot. Add the garlic.

4 Drizzle a small amount of soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.

5 Using the same frying pan, add more oil if necessary and put over a medium to high heat.

6 Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).

7 Place one fried egg on each plate on top of the rice. 8 Sprinkle shichimi togarashi over the egg and rice to

Matcha Swiss Roll

Serves 8 Matcha swissroll Fiona Uyema Fused cake recipe quick easy healthy

Ingredients:
4 eggs, at room temperature

100g caster sugar

100g plain flour

1 tablespoon ingredient matcha powder

250ml whipped cream for filling

icing sugar for dusting

You’ll need swiss roll tin  (10” x 15” or 13” x 9”)

Instructions:

1 Preheat a fan oven to 180ºC.

2 Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.

3 Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.

4 Using a large spoon gently fold the sieved flour into the egg and sugar mix.

5 Carefully line a baking tin with greaseproof paper and lightly grease with butter.

6 Pour the batter into the baking tin, using a spatula to gently even it out.

7 Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.

8 Remove from the oven and allow to cool for a few minutes in the baking tin.

9 Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.

10 Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).

11 Unfold the cake when it is cool and spread the whipped cream evenly on the cake.

12 Roll again and dust with icing sugar. Put in the fridge until ready to eat.

Sake Cosmopolitan

Sake cosmopolitan Fiona Uyema fused summer recipeSake is an integral part of Japanese cuisine in the same way as wine is to French cuisine. It’s traditionally drunk from small cups called ‘choko’ and can be served either hot or cold. It’s a popular option for cocktails and has a lower alcohol content than vodka. Asian speciality stores now stock a decent selection of sake, including sparkling sake.

Makes 2 cocktails

Ingredients:
90ml sake

30ml Cointreau

30ml lime juice

90ml cranberry juice

mint leaves to garnish

Instructions:
1 Fill a cocktail shaker with ice, then add all the liquid ingredients and mix well together until well chilled.

2 Serve in a cocktail/martini glass and garnish with mint leaves.

Matcha ice-cream

Matcha Ice cream quick and easy recipe Fiona Uyema Fused summerThis is one of my favourite summer recipes, it’s quick and easy to make at home. You don’t need an ice-cream maker for this recipe and it takes about five minutes to make. So give it a try and I’m sure you’ll be experimenting with different flavoured ice creams once you see first-hand the rewards of making your own.

Serves 8

Ingredients:

2 tablespoons ingredient matcha powder, mixed with about 4 tablespoons water

500ml double cream

300ml condensed milk

1 tablespoon lemon juice

 

Instructions:

1 Using a fork or a small whisk, mix the matcha powder and water together until all lumps are dissolved. Set aside.

2 Whip the cream until soft peaks form.

3 Stir in the condensed milk, lemon juice and matcha mix using a large spoon. Mix well together.

4 Transfer the ice cream into an airtight container and freeze for at least 4 hours or overnight.