Tuna Salad with Daikon Recipe

This is really easy to make. You just need to have four things to make this salad. It is very healthy and tasty. Please try to make it. 

What you need...

- Japanese Radish (2 cups thinly slice of Daikon, but if you want to add more, it will be no problem.)

- Japanese Mayo (4-5 tablespoons, but if you want to add more that would be fine)

- 2 Cans of Tuna

- 1 Tablespoon salt, for the Daikon

How to make...

1. Put thinly slice of Daikon (Japanese Radish) in a large bowl and mix with salt very well

2. Let sit for 20 minutes  

3. Squeeze Daikon to take all the water out, discard water

4. Put Japanese Mayo and Tuna into the bowl with the Daikon

5. Mix all together and eat!!!

Tamago Recipe with Video

This is an egg omelet recipe, and Amy and I call it Tamago recipe. Tamago means egg in Japanese. Amy made amazing video for making Tamago. Thank you very much, Amy-Chan!!! Your video is super great!!! When you see the directions, please watch the video. It is easy to understand (I hope...). I love the video, so please enjoy the Tamago making video!!! If you have any question, please put a comment for me. Thank you very much!!!

What you need...

- 4 eggs
- 2 tablespoons sugar
- pinch of salt
- vegetable oil for heating pan

Preparation...

Beat together 4 eggs, 2 tablespoons sugar, and pinch of salt.

Directions...

Please see the video below...

It is ready to eat!!!

Gyoza Recipe

Gyoza:

Ingredients:
2 packages gyoza wrappers (24 in each)
2 cups finely chopped cabbage or napa cabbage
1 bunch scallions (green onions) about 1/2 cup after chopping
1/4 lb ground chicken breast
1/2 ground chicken thigh or leg
1 cup water, with 2 teaspoon cornstarch dissolved
more water for sealing gyoza
Salt and Pepper

Directions:

Mix everything in a large bowl until combined (don't mix too much) and let sit for 15 minutes.






To make the Gyoza:

Put a small amount of the meat mixture in the center of the gyoza wrapper. Lighty dampen the entire edge around the wrapper with water, using your finger. Fold gyoza wrapper in half enclosing the meat inside, pleating one side of the wrapper as you press to seal the two edges together. (See picture.)









To cook the Gyoza:

Heat a pan on mid-high heat and put enough oil to thinly coat the bottom. Line the Gyoza up in the pan, sealed edge up. (See picture.) Cook until the bottom of the gyoza is golden brown. Then, pour in 1 cup of water with cornstarch dissolved. Immediately cover with a lid and lower the heat to medium. Cook until all of the water is dissolved. 2-3 minutes.



Using a spatula, remove gyoza from the pan to serving plate. Serve with dipping sauce. Recipe below.



Gyoza Dipping Sauce:

Ingredients:

1 part soy sauce to 1.5 parts rice vinegar.

Directions:

Stir to combine.

MOM's original Pork Miso

I would like to share my Mom's original recipe for Pork Miso. It is easy to cook, and only take 5 minutes to make. My mom always cooked this dish for me when I was a child, so this recipe is special to me. My mom is a great cook and she taught me how to cook many kinds of dishes. 

Pork Miso Recipe:

You need ...

- 4 Tablespoons Awase Miso Paste (I recommend organic miso)

- 1/2 lb Pork (paper thin slices, from any lean part)

- 2 Tablespoons Soy Sauce 

- Vegetable oil (or olive oil)

How to cook...

1. Spread a very thin layer of miso paste on each slice of pork, covering one side completely.

2. Put a large frying pan over mid-high heat add just enough oil to cover the bottom of the pan.

3. Carefully lay the miso covered slices of pork in the pan. Do not overlap each piece. You can cook in batches. When you can't see any more raw color, add soy sauce. Flip the pork over and finish cooking on the other side about 30 seconds.

I recommend to serve this with thinly sliced raw cabbage. Serves 2.

Note: This is my first time writing a recipe, so I may need to make changes later. I've cooked this dish using a recipe. Please let me know if something doesn't work for you, or if you have any questions.