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spsnThis time it's the Gyoza battle and the guests are the female casts from Kasuka na Kanojo (Shingo's drama)
Kimura-Goro team went with the traditional approach as in the shape is still in gyoza form.
2 types of gyoza served, steamed and pan fried. The steam one is more traditional with pork, shrimp, takenoko etc. But the pan fried one is interesting. And that's the one that I'm making for... late lunch...
So basically I'm using the leftover ingredients from last week's tomato tsukemen. Not sure if it's coincidence, but I'm happy with the thought that the tomato leftover ingredients are not wasted :).
Reality:
Yeah, looks like the regular gyoza and my gyoza wrapping skill is far below Johnny's idols LOL...
Ingredients (makes about 15 Gyoza):
200 gr minced pork
Tomato confit (what's this? Fret not, there's google), cut small
50 gr Mozzarella cheese, cut small cubes
Basil leaves (per taste), cut small or use dried basil leaves
Parmesan cheese (per taste)
Garlic chip (per taste)
Seasoning: pepper, salt
Gyoza skin
For gyoza cooking: chicken stock
Dipping sauce: Olive oil, balsamic vinegar, black pepper, salt
How to:
1. In a bowl, mix all ingredients til well blended.
2. Take 1 tbsp, place on gyoza skin and wrapped
3. To cook it, on stif fry pan, splash bit of oil, place gyozas, and leave it for about 1-2 min until the crust is formed. Add on chicken stock until bottom of pan is covered and close the lid (best is using the glass lid so that you can see when to take off the lid) until chicken stock is dried). Once dried, be careful to take it out as sometimes the gyoza will stick to each other and the skin can tear (we're not on TV where everything is perfect there).
So what's tomato confit? Basically it's just baked tomatoes but it's pretty though (I didn't take a pic, forget)
Ingredients:
5 tomatoes, soaked in hot water and then peeled off the skin, then cut to 4 pieces each and take out the seeds
Seasoning: thyme, salt, pepper, sugar, olive oil
How to:
1. Place the tomatoes on baking sheet then top with the seasonings (not too much, just sprinkles of each will do)
2. Bake for about 40-50 min under 120C
The tomatoes will be soft and when you cut it for gyoza won't look so pretty but it tastes good! Usually this is used for decoration though (according to the website I read).
Taste? Yummy! I now know why we're using tomato confit instead of just put in fresh tomato because tomato confit makes a stronger taste, and as a result your gyoza doesn't taste so porky and cheesy, but you have to eat it with balsamic vinegar, don't think it'll be that nice with Worcestershire sauce. And off course you gotta have beer at the end (wine is recommended, but I like my gyoza with biiru).
This is why I like SMAPxSMAP, they show things you don't normally find even in restaurants, unless you go to some high end fushion restaurant, which is off budget, but you know what? some things are doable in your kitchen.
Oishii corner is the most colossal oishii corner I've seen so far LOL... And off course it has to be the ghost character XD
The drama itself? I like this drama because it's light, despite the ijime issue, but hey, compare to Kazoku Game? This is nothing. Still don't like the tagging system of Kisumai to SMAP, but the always pouting AKB48 girl, but other than that, I like Anne here. She's lively and adorable here, compare to her other drama roles. And there are some cute Johnny's boys (not that Morimoto kid), they really look like chibi Aiba XD.
Kimura-Goro team went with the traditional approach as in the shape is still in gyoza form.
2 types of gyoza served, steamed and pan fried. The steam one is more traditional with pork, shrimp, takenoko etc. But the pan fried one is interesting. And that's the one that I'm making for... late lunch...
So basically I'm using the leftover ingredients from last week's tomato tsukemen. Not sure if it's coincidence, but I'm happy with the thought that the tomato leftover ingredients are not wasted :).
Reality:
Yeah, looks like the regular gyoza and my gyoza wrapping skill is far below Johnny's idols LOL...
Ingredients (makes about 15 Gyoza):
200 gr minced pork
Tomato confit (what's this? Fret not, there's google), cut small
50 gr Mozzarella cheese, cut small cubes
Basil leaves (per taste), cut small or use dried basil leaves
Parmesan cheese (per taste)
Garlic chip (per taste)
Seasoning: pepper, salt
Gyoza skin
For gyoza cooking: chicken stock
Dipping sauce: Olive oil, balsamic vinegar, black pepper, salt
How to:
1. In a bowl, mix all ingredients til well blended.
2. Take 1 tbsp, place on gyoza skin and wrapped
3. To cook it, on stif fry pan, splash bit of oil, place gyozas, and leave it for about 1-2 min until the crust is formed. Add on chicken stock until bottom of pan is covered and close the lid (best is using the glass lid so that you can see when to take off the lid) until chicken stock is dried). Once dried, be careful to take it out as sometimes the gyoza will stick to each other and the skin can tear (we're not on TV where everything is perfect there).
So what's tomato confit? Basically it's just baked tomatoes but it's pretty though (I didn't take a pic, forget)
Ingredients:
5 tomatoes, soaked in hot water and then peeled off the skin, then cut to 4 pieces each and take out the seeds
Seasoning: thyme, salt, pepper, sugar, olive oil
How to:
1. Place the tomatoes on baking sheet then top with the seasonings (not too much, just sprinkles of each will do)
2. Bake for about 40-50 min under 120C
The tomatoes will be soft and when you cut it for gyoza won't look so pretty but it tastes good! Usually this is used for decoration though (according to the website I read).
Taste? Yummy! I now know why we're using tomato confit instead of just put in fresh tomato because tomato confit makes a stronger taste, and as a result your gyoza doesn't taste so porky and cheesy, but you have to eat it with balsamic vinegar, don't think it'll be that nice with Worcestershire sauce. And off course you gotta have beer at the end (wine is recommended, but I like my gyoza with biiru).
This is why I like SMAPxSMAP, they show things you don't normally find even in restaurants, unless you go to some high end fushion restaurant, which is off budget, but you know what? some things are doable in your kitchen.
Oishii corner is the most colossal oishii corner I've seen so far LOL... And off course it has to be the ghost character XD
and since now I know how to cut video, here's the clip XD, easier to show why this corner is epic :)
Password: YuR3iThe drama itself? I like this drama because it's light, despite the ijime issue, but hey, compare to Kazoku Game? This is nothing. Still don't like the tagging system of Kisumai to SMAP, but the always pouting AKB48 girl, but other than that, I like Anne here. She's lively and adorable here, compare to her other drama roles. And there are some cute Johnny's boys (not that Morimoto kid), they really look like chibi Aiba XD.
