Japanese Food?

Question

1) Looking for a how to make Japanese goza (most importantly how make the wrapper). 2) Diecon (sp) radish where can I get online?(if I can) 3) What is in the broth that is use at most noodle shops in Japan I alway ordered udon noodle with broth, diecon (sp) and fresh slice of lemon. I'm sorry if I've miss spelled anything.

The broth is no miso I know that for fact.

yep yep yummy yummy oh all the yummy things sweet bread, pumkin, sweet potatos, real sushi, wonderful cut's of beef, but sadly no bacon just canda bacon (ham) okoo-nekoo mmmm I miss it all.

your right that would be great but all the ones that i have found are over 60 miles a way. well to hick town IL a town less then 18,000.

Answer 1

1) Gyoza (ギョーザ) : for 30 Gyoza
Dough/Wrapper:
o 170 mL water
o 200 g strong flour
Filling:
o 200 g ground pork
o Cabbage
o Nira*: can be substituted by leek or green onion
o Leek or Green onion
o Garlic
o Ginger
o Sake*
o Soya sauce, salt, and pepper
o Sesame oil
Dipping Sauce:
o Soya sauce
o Vinegar

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:
Dough/wrapper:
1.Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2. Put a wet towel over the dough, and let it stand for several minutes.
3.Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Filling:
4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6.Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.
From:http://www.japan-guide.com/r/e107.html

Actually, I always buy the wrapper from supermarket, it's easy and takes so little of time. You can find them in Asian supermarket. ;)

2) You can also buy radish at asian supermarket

3)I'm not sure about the broth. Normally, there are 4 kinds of broth - Miso, Shio(salt), Shoyu(soy sauce) and the white broth from pork as well as fish, beef, seafood.
http://ja.wikipedia.org/wiki/%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3

Answer 2

You might be able to find wonton wrappers or harumaki/spring roll wrappers, which you could cut down to make gyoza -- even in a small town! I always buy the broth at the store -- it's called "menmi" and you can use it for all sorts of things. You might be able to find it on-line, but it would be worth a trip to the big city to get some -- menmi lasts for months, so you can stock up.

I'm afraid you'd need to go to the Asian market anyway to get bonito flakes if you wanted to make the broth yourself.

Good luck! BTW, Daikon is not that hard to grow. You might look into farmers' markets once summer gets started. You might be able to find someone who would grow it for you, too.

Answer 3

The radish is "daikon" and the broth could be miso or dashi. Miso is soy and dashi is made from dried flaked bonito fish.

When is dinner? I'll be right over...

Answer 4

see if your neighborhood has an Asian Grocery store nearby. You should be able to find all of that stuff plus a whole bunch of other yummy goodies.. Lychee soda, Tako yaki...mmm hungry now....

Answer 5

they're good!!!