Tokyo Nights – Gyoza and Easy Weekday Chicken Ramen
by Katie Chin, Tastemaker in Residence
Hey Cooped Up Cooking with Katie & Becca Fans! – Here are the recipes from today’s show!
Gyoza
Ingredients
3 shitake mushrooms
1 cup shredded Napa cabbage
1 Tablespoon finely chopped water chestnuts
1/2 teaspoon cornstarch
2 teaspoons soy sauce
1 teaspoon Sesame oil
2 teaspoons sake
1 teaspoon minced ginger
1 teaspoon minced garlic
1 cup flour
1/2 cup boiling water
Instructions
Soak mushrooms in hot water for 15-20 minutes or until soft. Rinse in cold water and drain. Squeeze out any excess moisture. Remove and discard stems and finely chop mushrooms.
Mix the shredded cabbage with 1 teaspoon salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the napa cabbage, pork or chicken, water chestnuts, mushrooms, cornstarch, soy sauce, sesame oil, sake, ginger, and garlic. Set aside.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly floured surface about 5 minutes or until smooth.
Divide the dough in half. Shape in half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon meat mixture in the center of the circle. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a nonstick skillet until very hot. Add Place 12 dumplings in a single layer in the wok and fry 1-2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
Dipping sauce: Combine the soy sauce, sesame oil, balsamic vinegar, and sugar. Top with green onions. Serve with dumplings.
Chicken Ramen
Ingredients
Chicken Dashi:
two pieces of kombu
4 cups chicken broth
1 oz. dried bonito flakes
1 tablespoon soy sauce
1 teaspoon sesame oil
Ramen:
Three 5.6-ounce (158 g) packages refrigerated Yaki-Soba noodles, seasoning packets discarded
2 tablespoons Wakame flakes
2 cups (500 g) store-bought shredded rotisserie chicken
Finely chopped green onions (scallions) for topping
Other toppings (optional):
Shredded carrots
Nori (dried seaweed)
Menma (fermented bamboo shoots)
Soft-boiled egg
Slices of Naruto (fish cake)
La-Yu (Japanese Chili Oil)
Corn kernels
Crispy garlic
Instructions
In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool for 2 minutes. Add in the kombu (kelp) and let steep for 5 minutes. Then, add in bonito flakes, soy sauce, wakame flakes, sesame oil and let steep 5 more minutes. Strain and discard solids from the dashi broth.
Reduce heat and bring to a simmer. Add the yaki-soba noodles and stir until noodles are loosened and cooked through, about 3 minutes.
Divide ramen into four bowls. Top with shredded chicken, green onions, and other toppings if desired. Serve immediately.