Tuesday, May 23, 2017

How to Make Gyoza-Japanese Dumplings

Today I'm sharing with you my mother's recipe for those delicious dumplings called Gyoza. Everybody in our family loves gyoza and we used to enjoy them at least once a week when we were kids. My mother always made a whole bunch of them and froze them for later so we could enjoy them anytime.

You can enjoy gyoza pan-fried, steamed, boiled and deep-fried. I sometimes like to add a few into a nice bowl of egg drop soup for a light and easy one-bowl meal when I don't feel like eating much.

INGREDIENTS: (makes approximately 30 gyoza dumplings)

1 bunch chives, finely chopped
2 cloves garlic, minced
1/8 cabbage, finely chopped
1/3 pound / 100grams ground pork
1 teaspoon salt

Gyoza Sauce:
1 part soy sauce
1 part rice vinegar
dash of Layu chili oil or sesame oil


Combine all ingredients into a bowl and mix with hands until mixture becomes sticky. Take a gyoza wrapper into the palm of your hand. Put one teaspoon of filling and put it in the center of the wrapper. Wet the edges of the wrapper with some water. Fold the wrapper in half. start making pleats on the top part of the wrapper. Continue until you're done with all of the ingredients.

Pour a little oil into a large non-stick frying pan over medium heat. When pan is hot, place the gyoza flat side down. Cook until the bottom turns golden brown about 2-3 minutes. Pour in 1/4 cup water and cover. Cook for 6 minutes on medium-high. Uncover and cook to evaporate any remaining water. Pour a little sesame oil to add shine and flavor and cook until bottom is nicely brown and crispy. Transfer to a plate and serve with gyoza sauce.

To make the sauce, simply combine 1 part soy sauce, 1 part rice vinegar and a dash of Layu, which is Japanese chili oil. If you don't have any, you can use sesame oil instead. For a bit of a kick, add a little sriracha sauce if you like.

To make boiled gyoza, simply boil in a pot of boiling water with a pinch of salt for 3-4 minutes. Drain well and enjoy!


Wednesday, May 10, 2017

Easy Shoyu Chicken Recipe (Mother's Recipe)

Although Shoyu Chicken is popular in Hawaii, as well as in Japan, they are a little different in taste. Both versions are good in their own way and I am a fan of both. My mother's version is more Japanese in taste. However what makes her version unique is how she makes it. You will NOT believe how easy it is! I mean, I can't imagine it getting any easier than this.



1 cup soy sauce
1/2 cup mirin
1/2 cup sake
1 stub ginger, sliced
1-2 chicken breasts or thighs


First combine all ingredients in a pan and cook for 5 minutes on high heat covered. Lower the heat and cook covered for another 15 minutes. And that's it! The Shoyu Chicken is done!

Because it's so easy to make, we'll be showing you how to make two more dishes using the chicken.

Somen with Shoyu Chicken
First boil a serving of somen noodles in boiling water for 2 minutes. Drain well and transfer to a bowl. Add in 1 part leftover shoyu chicken sauce to 1 part boiling water. Add 1/2 teaspoon of instant dashi for extra umami. Place shoyu chicken slices on top along with sliced green onions. Serve immediately.

Shoyu Chicken Salad
Shred chicken with hands. Place shredded chicken on top of a bed of greens. Pour a little sauce over the chicken. My mothers likes it just like this. However I think adding a drizzle of sesame oil really jazzes up this salad.

The leftover sauce freezes well in a tupperware container. When you want to use it, just scoop some out with a spoon and add it as a base to your Japanese dishes. This sauce can stand in place of soy sauce, sugar, mirin and sake in your dishes such as Nishime and Nikujaga. Enjoy!

Tuesday, May 9, 2017

Tonkatsu-Japanese Pork Cutlet

Tonkatsu is a deep-fried pork cutlet that's light and crispy on the outside and if done right, juicy and tender on the inside. In fact, this is one of those dishes that almost everyone loves, including first-time visitors to Japan.

You almost always eat it with tonkatsu sauce, which can be purchased at every store across the country. If you live outside Japan, tonkatsu sauce can be found at most Asian or Japanese grocery stores. You can even get it online these days! Gotta love that technology!

Shredded cabbage is always served with this dish and adding a bowl of steamed rice and miso soup makes for a very satisfying meal.


1 egg, beaten
1 cup panko bread crumbs
2 pork fillets
oil for frying
tonkatsu sauce
shredded cabbage


First, beat the egg in a bowl. In another bowl or plate, pour panko bread crumbs in. Make shallow cuts along the edges of the pork to prevent curling. Then pound the meat using the blunt side of the knife to make it more tender. Season with salt and pepper. Coat the entire meat with flour and shake excess off. 

Next, dip the meat in the beaten egg. Then coat with panko making sure to coat all sides well. Gently press down to help the bread crumbs stick to the meat. Let it rest for 10 minutes. Heat oil to 340F/170C. Place meat inside. Cook until the pork floats to the top of the oil. Flip over and cook for 4-5 minutes more or until meat is fully cooked. Drain well on paper towels and serve immediately with shredded cabbage and tonkatsu sauce

Tuesday, April 25, 2017

Teriyaki Salmon

Today we're making Salmon Teriyaki and it's definitely one of our favorite ways to eat salmon. This version is a little sweeter than the traditional Japanese way of making teriyaki, but since most of our friends outside of Japan like their teriyaki sweeter, we made one that's somewhere in between.

Our version of teriyaki sauce is neither too sweet nor too salty, but we think....just right! In fact, this sauce is so good, it can be used for teriyaki chicken, teriyaki beef, on burgers and more! 


3 tbsp mirin
3 tbsp sake
3 tbsp soy sauce
2 tbsp sugar
1 stub ginger, sliced

1 salmon fillet


To make the teriyaki sauce, combine mirin, sake, soy sauce, sugar and ginger and bring to a boil. Once it comes to a boil, lower heat and simmer until sauce is thickened. Set aside.

Season salmon with salt and let it sit for 10 minutes. Line baking pan with parchment paper and put salmon fillet on top. Bake for 5 minutes at 400 degrees F. Brush sauce on salmon and bake for another 5 minutes. Repeat basting with teriyaki sauce for 15-20 minutes. 


Tuesday, April 4, 2017

How to Make Sukiyaki (Japanese Beef Hot Pot)

Sukiyaki is one of the most popular dishes in Japan and possibly the dish that everyone knows or has heard about. It's very simple to make, but there are certain things to remember for the best results. Sukiyaki is all about the sauce. Make sure to get the measurements right and you'll always come up with the perfect sukiyaki sauce.

Beef is the second most important thing in a good sukiyaki. They must be thinly sliced and have enough marbling on them for this dish. Find well-marbled meat so that the fat of the meat becomes tender when you eat it. Otherwise, You'll ened up with chewy pieces of meat. 

The thickness of the meats are paper thin. Japanese supermarkets sell these paper-thin meat in packages.


1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
3 tbsp sugar
1 package shirataki
1 bunch shungiku
1 stalk negi
6 shiitake mushrooms
1 block grilled tofu
very thin slices of beef 

raw eggs


To make the sukiyaki sauce, combine sake and mirin in a saucepan. Bring to a boil until the alcohol has evaporated. Add in soy sauce and sugar and mix until sugar has dissolved. If you have instant konbu dashi, add a pinch to it for additional umami flavor. Set the sauce to the side.

Now it's time to prepare the ingredients for the sukiyaki. First let's boil the shirataki for a couple of minutes to get rid of any smell. Drain well and cut into bite-sized pieces. Next cut the Shungiku into 2-3 inches. Next, slice the negi diagonally into 2 inch pieces. Cut off the stems of the shiitake mushrooms and cut into the top. This not only makes it look beautiful, but it also helps the shiitake cook faster. Cut grilled tofu into small blocks. 

Crack a fresh egg into a small bowl and whisk well. 

Grease your sukiyaki pan ( or skillet ) and cook two pieces of green onion until fragrant. Take them out and cook a couple of slices of beef. Add in a little bit of sukiyaki sauce and cook until the beef is just done. Dip the beef in the raw egg and enjoy. 

Next, add in a couple of more slices of beef and the rest of the ingredients along with more sukiyaki sauce. You never want to overcook the beef, so add in the beef slices only when you want to eat the beef. 

A great way to end the meal is with udon noodles. Once you're done with the sukiyaki, dump store-bought udon noodles into the sauce and cook for 2-3 minutes. 


Tuesday, March 28, 2017

Chocolate Butter Mochi

When I was growing up in Hawaii, my mother sometimes took me to the local candy shop around the corner. They had all sorts of goodies. And because it was in Hawaii, the offerings were like an international buffet of sorts. Li Hing Mui (Chinese preserved plums), dried cuttlefish (Japanese) and other yummy treats were always on display at the counter. I love all these things for sure, but one thing I couldn't resist was something called Butter Mochi.

I have no idea where this originated from, but it was delicious! I mean imagine a buttery square that looks sort of like a blondie, but made with mochiko flour so that it has the consistency of mochi. If you've never tried this before, please do yourself a favor and try it out! Better yet, cook it at home because it's one of the easiest desserts to make.

Since we already made Butter Mochi before, we decided to make a chocolate version today. Here's our recipe for this outrageously delicious treat.



7 oz. milk chocolate
5 tbsp butter
14 oz/400g coconut milk
1/2/120ml cup milk
2 eggs
2 1/2 cups mochiko flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder


Preheat the oven to 375F/190C. First break the chocolate into small pieces and melt over a double boiler. Once it's melted set it to the side. Melt the butter in the microwave. In a bowl, combine the coconut milk, milk, eggs, melted butter and the melted chocolate and mix well. In a separate bowl, combine mochiko flour, sugar, unsweetened cocoa powder and baking powder. Mix well and make a well in the center of the dry ingredients.

Pour the liquid mixture into the dry mixture and mix until smooth with no lumps. Grease or line your square pan with parchment paper. Pour in the batter and smooth out the top. Bake for 1 hour at 375F/190C. Once it's done, take it out and set it aside until it's cool enough to touch. Cut into individual squares and enjoy!

Tuesday, March 21, 2017

Beer-Battered Karaage (Japanese Fried Chicken)

Many people have asked us to do a recipe for Karaage for the longest time. The only reason I can think of is that there are so many recipes out there for Japanese Fried Chicken, which is probably why we weren't that enthusiastic about putting a recipe out. We already have one version of this popular dish albeit a spicy version.

However we recently decided to experiment with the typical Karaage recipe by adding beer to the mix. Yes that's right. Beer! If you already watch our YouTube channel, you know that Satoshi likes beer. He loves beer. In fact, he NEEDS beer! So one day, he wondered what would happen if he added his favorite drink to a Karaage recipe? It turns out that adding beer actually helps in tenderizing the chicken! We also double-fried the chicken to make it extra crispy.

The recipe turned out so good, we finally decided to share it with you guys! So without further ado, here's Satoshi's recipe for Beer-Battered Karaage.


2/3 lb/300g chicken thigh
1 large stub ginger, grated (use the juice only)
2 tbsp soy sauce
2 tbsp beer
1/4 cup flour
1/4 cup potato starch


Cut chicken into 1-inch pieces and combined with soy sauce, ginger juice and beer. Marinate for 20 minutes. Drain chicken of excess liquid. Coat with flour and give it a quick massage. Coat with potato starch. Deep-fry in hot oil until crispy and golden brown. Take out and drain on paper towels. Crank up the heat to high and fry the chicken again for 30-60 seconds to make it extra crispy. Drain off excess oil and serve with lemon wedge if desired.