Night #2- Japan

This is starting to get fun!  Another perk of staying home is that I have more time (and energy) to cook more involved meals.  Last night we fixed foods inspired by Japan (disclaimer: I am not claiming to cook 100% authentic...it's my spin on stuff).  We made gyoza (potstickers) and rice bowls...both came out really well, but I think the gyoza was a clear favorite.  

Fried Goyza (potstickers)

Ingredients for Gyoza:

1 pound ground chicken (typically it's with ground pork, but I couldn't find any at the store)

4 tablespoons low-sodium soy sauce

1/2 chopped Napa cabbage

1 clove minced garlic

2 green onions minced

black pepper

1 teaspoon dried ginger

Wonton wrappers

Vegetable Oil for frying

In a bowl, mix together everything (except wonton wrappers).  Let sit in the fridge for at least an hour to let the flavors come together.  To make the gyoza, fill each wonton wrapper with about a teaspoon of the chicken mixture and then brush the edges with water, fold one corner to the opposite corner and press down to make a seal (hard to explain, but they have good directions on the back of the wonton package).  Once gyoza are formed, heat the vegetable oil (enough to barely coat the bottom of the frying pan) on medium-high heat.  Add the gyoza to the heated oil, be careful not to overcrowd or else they will steam and not fry (I had to do two batches).  Fry on each side for about 2-3 minutes each, or until slightly browned.  Once fried, place on a paper towel-lined plate to get rid of any excess oil.  Serve with dipping sauce (recipe below).

Note: This will make way more filling than you need, so freeze the rest for next time!

Ready to eat!

Ingredients for Dipping Sauce/Marinade:

4 tablespoons low-sodium soy sauce

1 tablespoon honey

2 garlic cloves minced

1 teaspoon (or more depending on taste) of siracha sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

2 tablespoons Worcestershire sauce

Mix together, even better if made the day before.

Ingredients for Rice Bowls:

1 pound flank steak

1 avocado sliced

1/4 cup chopped parsley

2 green onions chopped

1 bag of baby spinach sauteed in olive oil until just barely wilted

2 cups of cooked rice

Assembly line for rice bowls

For steak, marinade in recipe above for at least 5 hours (usually best overnight).  Grill on high heat for 7-8 minutes per side for medium-rare.   Assemble rice bowl with whatever toppings you like.  For a lower-carb option, serve with butter lettuce instead of rice to make a lettuce wrap.