In this video, I will introduce how to make Gluten-free Gyoza pastry/skin/wrapper. This time, I will use the yellow paprika and tomato powder to make yellow and red color gyoza pastry. I hope you like these recipes!
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In this video, I will introduce how to make Gluten-free Gyoza pastry/skin/wrapper. Many years have passed since I put my first Gyoza pastry recipe here on YouTube. So, I decided to remake this recipe! In addition, I introduce green version pastry recipe. I hope you like these recipes and try it out!
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Sukiyaki (すき焼き) is a Japanese style hot pot and has thinly sliced beef, cooked with various vegetables in a table-pot cast-iron pan. Sukiyaki is one of the famous Japanese cuisine same as Sushi, Tempura and Ramen. We usually eat Sukiyaki with family and friends at home. For this dish, I recommend to prepare good quality and thinly sliced Japanese beef loin. The quality of beef controls the flavor of Sukiyaki. I like Sukiyaki because I can also eat lots of vegetables including grilled tofu. Don’t forget about the flavor of Sukiyaki sauce. This sauce is well mixed with dipping sauce which is beaten raw egg!
I met some of my cooking class guests who don’t usually eat pork but chicken. In Japan, people tend to eat more pork rather than chicken. Of course, there are so many delicious Japanese foods with using chicken. My family and I like chicken a lot! This is a recipe for chicken lovers like us! Today’s dish “Chicken Nanban” is one of the Japanese home meals. “Nanban” is a type of dish which has been influenced by Portugal or ethnic countries in our history.”Nanban” dishes are usually either fried or used onion and peppers in a sauce. I love this secret sauce! In this recipe, I cut the chicken into bite-size pieces since I have a small child. But normally, we open the chicken with using knife to be thinly. So, it’s your choice. In addition to this fried chicken, we add tartar sauce made with boiled egg, mayonnaise and onion. This tartar sauce goes well with this salty and sweet sauce. So tasty and so special! Please try it out!!
Since my son doesn’t eager to eat vegetables, I always try to create/arrange new recipes for him.
The other day, I introduced this croquette on my Instagram’s story video and some of my followers are interested in this recipe. So, I decided to share today!
This is arranged version of croquette recipe with various vegetables inside. I use tofu and ground chicken to add some protein this time but you can also add cheese, tempe etc. As for coating, I used Japanese dry baked wheat gluten. You can use normal Panko (bread crumbs) of course.
Please try it out!
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Gyoza is one of the home meals we make a lot here in Japan. However, gyoza pastries we usually buy from supermarket have always a gluten. In this video, I will introduce how to make Gluten-free Gyoza pastry. I hope you like this Japanese food and cooking recipe.
Gyoza no Kawa (餃子の皮) is a thin skin made from wheat flour and strong flour. In Japan, commercial gyoza dough is usually used, but in the case of homemade gyoza, the thickness of the skin can be adjusted as desired.
