All About Foods Court

Gyoza is a kind of dumplings. Gyoza can be steamed, fried, boiled, and more. About Japanese Gyoza Dumplings
Ingredients:
1/3 cup chopped cabbage (boiled)
2 tbsps chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 tbsp vegetable oil

Preparation:
Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.

*Makes 4 servings

Authored By: Walnut Marketing Board
A chicken dish that will satisfy your craving for Indian food.
Diet Types: Wheat Free, Dairy Free

Ingredients:
1/2 cup chopped walnuts
1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth
3 tablespoon cornstarch
1 tablespoon Curry powder
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1 inch pieces
salt, to taste
3 cups hot, cooked long-grain white rice

Serves: 6

Cooking Time: Under 30 minutes

Instructions:
Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and Curry powder. Set aside and reserve.

Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes

Stir in Curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken-Curry mixture and walnuts, dividing equally.

Tonkatsu is breaded deep-fried pork. It's a popular dish in Japan. Tonkatsu sandwiches are called katsusand.

Ingredients:
8 slices white bread
4 pieces tonkatsu
4 cabbage leaves
*butter
*tonkatsu sauce or Worcester sauce

Preparation:
Make tonkatsu and set aside. Slice cabbage into thin strips. Spread softened butter on each slice of bread. Spread some cabbage on a slice of bread and put a tonkatsu on the top. Put some tonkatsu sauce or Worcester sauce over the tonkatsu. Place a slice of bread on the top. Make four sandwiches. Cut each sandwich in half.

Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
Similar ingredients, but different seasonings make this a completely different soup.
Diet Types: Dairy Free, Gluten Free, Wheat Free

Ingredients:
2-3 tablespoons olive oil
1 heaping cup chopped onion
1 large carrot, shredded
2 cloves garlic, minced or pressed
3 tomatoes, peeled, seeded and chopped
3/4 cup lentils, rinsed
3 cups chicken stock
2 cups water
1/2 teaspoon Cumin
1/4-1/2 teaspoon Curry powder
1/4 teaspoon coriander
3/4 teaspoon Sea Salt
pepper, to taste

Serves: 4

Cooking Time: Over one hour

Instructions:
In a large saucepan over medium heat, saute the onion and carrot in the oil until very limp and slightly brown, 15-20 minutes. Add the rest of the ingredients except for the salt and pepper, cover, and bring to a boil. Reduce heat, and simmer for 45 minutes or until lentils are tender. Season to taste with salt and pepper. Serves 4-5.

Oden is a Japanese one-pot dish.

More Japanese one-pot dishes
Ingredients:
1/3 daikon radish
2 potatoes
2 carrots
4 boiled eggs
1 blocks of konnyaku (transparent yam starch cake)
2 blocks of fried tofu (ganmodoki or atsuage)
2-4 fish cakes
4-5 tbsps of soy sauce
1 tsp of sugar
2 tbsps of sake (Japanese rice wine)
*You may use oden seasoning sold at Asian stores instead of using sake, soysauce, and sugar.

Preparation:
Cut daikon into thick rounds. Cut potatoes in half. Peel boiled eggs. Cut other ingredients into large pieces. Boil 4 cups of dashi soup stock in a large pot or donabe pot. Add ingredients into the pot. Add sake, soy sauce, and sugar in the pot. Turn down the heat to low and simmer for 40-60 minutes. *The longer you cook oden, the better the taste. Add dashi soup stock and soy sauce as needed.

Authored By: Walnut Marketing Board
Small red potatoes, smoked whitefish, and a variety of greens are the base of this very flavorful dish.
Diet Types: Dairy Free, Wheat Free

Ingredients:
1/2 cup chopped walnuts
2 pounds small red potatoes, quartered
2 cups red Kale, stems removed and cut into 1/2" strips
1/2 cup shallots, thinly sliced
2 large cloves garlic, minced
2 tablespoons dijon mustard
1/2 lemon, juiced
1 tablespoon canola or walnut oil
2 tablespoons balsamic or sherry vinegar
salt and pepper to taste
2 cups spinach leaves
2 cups arugula leaves
12 ounces smoked whitefish
roasted red pepper strips for garnish, optional

S erves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. cool. Place potatoes in a large steamer. Place over boiling water, cover and cook 10 minutes. Add Kale and cook an additional 10-15 minutes, until Kale is softened, and potatoes are done.

In a small bowl, whisk together shallots, garlic, mustard, lemon, oil and vinegar. In a large bowl, toss warm potatoes and Kale with the Vinaigrette. Add salt and freshly ground pepper to taste. Divide the spinach and arugula leaves between 4 plates. Spoon 1/4 of the potato mixture over leaves. Flake the whitefish and place on top of each salad. Sprinkle with toasted walnuts. Garnish with red pepper. Serve immediately.

Contains 1.63 grams omega-3s.

Okonomiyaki is said to be Japanese-style pizza. This recipe makes Osaka-style okonomiyaki. There are lots of toppings.

Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/4 lb cabbage
6 tbsps chopped green onion
2/3 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef
For toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
Preparation:
Pout dashi soup stock in a bowl. Mix the flour in the soup stock. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat an electric pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.

Makes 4-6 sheets.

Authored By: Walnut Marketing Board
Serve with a warmed, folded tortilla.

Diet Types:
Ingredients:
1/2 cup chopped walnuts
1 teaspoon chili powder
1/2 teaspoon salt
2 cups corn kernals
1 cup non fat yogurt
1 teaspoon Cumin
1 tablespoon honey
1 pound whitefish fillets
1 1/2 cups tomatoes, chopped
4 cups shredded napa cabbage or cole slaw mix
3 tablespoons chopped cilantro
2 tablespoons chopped green onion
1 lime, 1/2 for juice, 1/2 for garnish
cilantro sprigs for garnish
6 fat free flavored tortillas

Serves: 6

Cooking Time: 30 minutes - one hour

Instructions:
Preheat oven to 350 degrees. Pour water over walnuts and drain. Spred walnuts on a parchment lined baking sheet and sprinkle with chili powder and salt. Bake for 5-7 minutes, until lightly browned. Set aside. Increase oven temperature to 400 degrees. Place corn in a single layer on a nonstick baking sheet. Place on top rack of oven and bake for 10 minutes. Set aside. Place whitefish on a separate nonstick baking pan. Cut a piece of cooking parchment large enough to cover fish. Spray parchment lightly with canola cooking spray. Press parchment, sprayed side down, onto the surface of the fish. Bake at 400 degrees for about 10-15 minutes, until fish is firm to the touch.

In a small bowl, combine yogurt, cimin and honey. Set aside. In a large bowl, combine corn, tomatoes, napa cabbage, cilantro, lime juice, green onion, and 1/2 of the seasoned walnuts. Divide the tomato mixture evenly between 6 plates and top with equal portions of the whitefish. Drizzle yogurt dressing over all. Top with remaining walnuts, lime slices, and cilantro sprig. Serve with a warmed, folded tortilla.

Provides 1.82 grams omega 3s.

Banbanji is chilled chicken and cucumber salad.

Ingredients:
2 chicken breasts
2-3 slices fresh ginger root
1 tbsp sake
1/2 tsp salt
1/4 lb bean sprout
1-2 cucumber
3 tbsp mirin
3 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 cup sesame seed

Preparation:
Boil water in a pan. Add sake, salt, ginger slices, and chicken in the pan. Boil chicken breasts until cooked. Cool chicken and tear into thin stripps. Boil bean sprouts in a pan for a min and drain. Cut cucumber into thin stripps. Grind sesame seeds well and add soy sauce, mirin, and rice wine vinegar. Add some chicken soup stock in the sauce to adjust the thickness. Stir the sauce well. Spread bean sprouts and cucumber in a large plate. Put chicken stripps on the top. Pour sesame sauce over the salad before serving.

*Makes 4 servings
By Setsuko Yoshizuka

Authored By: Polly Pitchford, Full Spectrum Health™
Serve with a tomato-avocado salad and corn on the cob.
Diet Type: Low Fat

Ingredients:
1, 2 1/4 - 2 1/2 pound turkey breast half with the bone
2 tablespoons chopped onion
2 tablespoons Dijon-style mustard
2 teaspoons brown sugar
1/2 teaspoon chili powder
1/8 teaspoon ground Cumin
1/8 teaspoon black pepper

Serves: 6

Cooking Time: 30 minutes - one hour

Instructions:
Preheat oven to 375 degrees. Heat oil in a small skillet over medium heat. Add onion and saute 5 minutes, stirring frequently. Stir in mustard, brown sugar, chili powder, Cumin and pepper. Cook 1 minute more. Make a pocket under turkey skin of turkey breast with your fingers. Spread onion mixture evenly under skin. Place turkey on a rack in a roasting pan. Cover with foil and bake for 45 minutes or until juices run clear. Take off foil after 30 minutes to allow the skin to brown. Remove skin before slicing and serve.

Yakitori is usually skewered like a kabob. Yakitori is a great appetizer which goes with beer and sake. A common vegetable to grill with chicken is negi. Yakitori skewered with negi is called negima and is a popular kind of yakitori in Japan. Also, there are mainly two kinds of flavors: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio means salt in Japanese. This is a recipe to make tare-flavored yakitori.

Ingredients:
2 chicken breasts
1 medium negi
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
*Bamboo skewers (soaked in water to prevent burning)

Preparation:
Cut chicken breasts into bite-sized pieces. Cut negi into 1 inch lengths. Skewer the chicken and negi in alternating order. To make teriyaki sauce, mix sugar, sake, mirin, and soy sauce in a small bowl. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is
Yakitori (Tare Flavored) Recipe

Authored By: Polly Pitchford, Full Spectrum Health™
Be sure not to marinate more than 30 minutes otherwise the lemon juice will toughen the chicken.
Diet Types: Low Calorie, Low Carbohydrate, Low Fat

Ingredients:
1 1/4 pound boneless, skinless chicken breast
2 tablespoons olive oil
1/2 teaspoon black pepper
2 tablespoons parmesan cheese
2 tablespoons parsley, chopped
2 cloves garlic, minced
1 teaspoon oregano
2 tablespoons Worchestershire sauce
1/4 cup white wine, optional
1/4 cup fresh lemon juice

Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Cut chicken into 1" strips. Mix marinade ingredients in a zip-lock baggie and shake to mix. Add chicken to baggie and marinate for 30 minutes. Broil 10 - 14 minutes (or until all the pink is gone), turning once halfway through.

This dish is called saba tatsuta-age. It's a great appetizer to serve with beer and sake.

Japanese Seafood Recipes
Ingredients:
2 fillets mackerel, bone removed
2 Tbsp soy sauce
1 Tbsp sake
2 tsp grated ginger
*katakuriko (potato starch) or corn starch for coating
*vegetable oil for frying

Preparation:
Cut mackerel into about one inch thick pieces. Mix soy sauce, sake, and ginger in a bowl and marinate mackerel for 15 minutes. Dry the mackerel with paper towels and cover with katakuriko or corn starch. Heat enough oil for deep-frying in a deep pot to 340 degrees F. Deep-fry mackerel until browned.
By Setsuko Yoshizuka,

Authored By: California Dried Plum Board
This is a quick one skillet gourmet meal.
Diet Types: Dairy Free, Wheat Free

Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breast halves
salt and pepper to taste
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup coarsely chopped dried plums
1/3 cup Balsamic Vinegar
1/2 teaspoon dried Thyme leaves, crushed

Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3-5 minutes or until softened. Stir in broth, dried plums, vinegar, Thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup. Spoon over chicken.