Page 125 - GM EBOOK

Karaage- bite-sized pieces of chicken, fish, octopus, Gyoza- ravioli-dumplings (pot stickers), usually
or other meat, floured and deep fried. filled with pork and vegetables and pan-fried.
• 2-3 Any Meat • 1 Sake • 1 pk Gyoza Wrappers • 2 Soy Sauce

• 1 Fresh Ginger • 2 Granulated Sugar Filling: • 2 Sesame Oil

• 1 Garlic • 1 Potato Starch • 1 Cabbage Dipping sauce:

• 2 Soy Sauce • 1 Salt • 2 Soy Sauce

• 4 Pork or Chicken • 2 Rice Wine Vinegar
Kushikatsu- skewered meat, vegetables or seafood, • 1-2 Garlic Chives • La-yu (Japanese chili
breaded and deep fried. • 4 Shiitake Mushrooms oil) optional

• 1 Pork Tender Loin • 1 Tonkatsu Sauce • 1 Ginger

• 1 Brown Onion • 1 Flour

• 2 Japanese Green • 2 Eggs
Pepper Chanpuru- A stir-fry from Okinawa, of vegetables,
• 1 Milk tofu, meat or seafood and sometimes egg.
• 6 Shiitake Mushroom
• 2 Vegetable Oil
• 1 Renkon Lotus Root • 1 pk Somen Noodles • 1 Garlic Clove
• Bread Crumbs
• 1 Olive Oil • 1 Chicken Stock

Tempura- deep-fried vegetables or seafood in a • 3 Tuna • 1 Cooking Sake
light, distinctive batter.
• 1 Egg • 1 Soy Sauce
• 1 Cornstarch • 4 Ground Black Pepper
• 1 Salt • 1 Black Pepper
• 1 Flour • 1 Water
• 1 White Pepper • 1 pk Bonito
• 1 Baking Powder • 1 Egg *Flakes (optional)
• 3 Bitter Melon Goya
• 4 Salt • 1 Olive Oil
• 2 Carrots

• 12 Moyashi Bean • 1 Any Meat
Tonkatsu- deep-fried breaded cutlet of pork (chicken Sprouts
versions are called chicken katsu).

• 4 Pork Tender Loin or • 2 Vegetable Oil
Chicken Kinpira gobo- Thin sticks of greater burdock and C
h
• 1 Napa Cabbage a
• 1 Salt other root vegetables stir-fried and braised in sweet- p
• Lemon Wedges ened soy. t
• 1 Ground Black Pepper (garnish) e
• 1 Gobo (burdock root) • 1 Cooking Sake r
• 1 Flour • Tonkatsu (Dipping
Sauce) • 1 Carrot • 1 Mirin
• 2 Eggs
• 1 Vegetable Oil • 1 Sesame Seeds
• 2 Panko Bread Crumbs
• 1 Dashi (or water) • 1 Shichimi Togarashi
(red hot pepper)
• 2 Soy Sauce
• 1 Sugar

115