SPINACH BACON GYOZA

Adapted from Ochi

Ingredients (for 24 gyozas):

1 bunch spinach
1/2 medium onion, minced
4 oz bacon, cut small (I used turkey bacon; and it's still really tasty)
Salt
Pepper
Gyoza or dumpling wrappers
2 slices of cheese
180 ml water (to melt the cheese)
Oil (for pan frying)
Balsamic vinegar (for sauce)

Direction:
1) Boil water and add spinach for 1 minute. Drain, soak in cold water, and remove the excess water by squeezing it (using paper towel)

2) Cut the spinach into small size

3) Heat oil in the pan then add the bacon for 1 minute

4) Then add onion and cook until translucent

5) Add the spinach, salt and pepper.  Stir well and let it cool

6) Place the filling in the center of the wrapper, wet the edges of the wrapper using water, and then wrap well

7) Tear the cheese into smaller parts then add them into the water.  Put it in the microwave for 30 seconds (until they are slightly melted).  Stir well

8) Add oil to the frying pan and then place the gyoza over high heat until the bottom becomes golden brownish.  Then, turn down the heat to medium high and add the cheese mixture.  Cover and cook until the liquid is gone

9) Serve with balsamic vinegar.  YUM!!!!!

FRUIT LOOPS CHEESE TRUFFLES

Adapted from Ochi

Ingredients (for 16 balls):

4 oz cream cheese, softened to a room temperature
4 oz white chocolate
1 cup Fruit Loops, broken coarsely (for filling)
4 cups Fruit Loops (for coating)

Note: I use Fruit Loops cereal instead of the Japanese rice puffs (hina-arare) as the original recipe calls for.  Mine turned out a bit too sweet for my taste because of the Fruit Loops that is already sweet as is also the chocolate I used is more on the sweeter end.  I think I would use unsweetened or slightly sweetened rice puffs and a different brand of white chocolate.  If you have any recommendations for the white chocolate that I can try, please leave a comment below :-)

Direction:
1) Melt the chocolate using a double boiler method like below (place a container over a boiling water before placing the chocolate in it)

2) Once the chocolate has melted, add the cream cheese and mix well

3) Then add the Fruit Loops for filling and mix well gently

4) Divide the mixture into 16 and round each into a ball

5) Then roll it in Fruit Loops for coating 

6) Place it in the refrigerator to set it and then serve.  ENJOY!!!

Note: I brought mine to a hot and sunny swimming day of 90 F for the kids to enjoy.  The truffles ended up melting like crazy and became soggy (yikesss ... sorry kids!!!).  My recommendation is to serve them fresh from the refrigerator and enjoy them right away.

TERIYAKI MEATBALLS A LA OCHI

Adapted from Ochi

Ingredients (for 12 meatballs):

1/2 lbs ground pork
1 cup Ma Ling, cubed (I like Ma Ling better than SPAM because it's less salty)
1/2 cup mixed vegetables
1 clove garlic, grated
1 tbs grated ginger (if you don't like ginger, you can skip this.  It will still be yummy)
1 egg white
1 tsp corn starch
Salt
Pepper
2 tbs soy sauce
2 tbs mirin
1 tbs cooking oil

Direction:

1) Mix well ground pork, garlic, ginger, egg white, corn starch, salt and pepper

2) Then add Ma Ling and mixed vegetables.  Mix well

3) Divide the mixture into 12

4) Round them into balls

5) Heat oil in the pan and cook the meatballs until slightly golden-browned with a lid on

6) Open the lid and turn the meatballs over.  Mix well soy sauce and mirin then add the mixture to the pan.  Simmer on medium low heat until the sauce dries up

7) Serve with rice or as an appetizer.  Enjoy!!!

DASHI TOMATO A LA OCHI

Adapted from Ochi

Ingredients (for 6):

2 cups cherry or grape tomatoes
2 tbs concentrated dashi
Bonito/Katsuo flakes

Direction:

1) Boil water and submerge the tomatoes for 5 seconds

2) Drain and peel off the skin with hands.  Add concentrated dashi and toss well

3) Put in the refrigerator for at least 1 hour

4) Top with bonito flakes and enjoy the summer heat with this appetizer

CONCENTRATED DASHI

SOBAMESHI KEEMA CURRY A LA OCHI

Adapted from Ochi

Ingredients (for 6):

1/2 lbs ground pork
1/2 lbs ground beef
1/2 medium onion, chopped
2 cups frozen mixed vegetables
1 1/2 tbs curry powder
10.5 canned diced tomato
3 packages yakisoba noodles, cut into 1/2-inch squares
2 cups cooked rice
Salt
Pepper
Cooking oil

Direction:


1) Stir fry onion until fragrant 

2) Add ground meat, curry powder, yakisoba seasoning (from the yakisoba package) and diced tomato into the pan

3) Stir fry for 2-3 minutes

4) Next, add the mixed vegetables and season with salt and pepper

5) Cook until done and set aside

6) In a separate pan, heat cooking oil and stir fry noodles and cooked rice for 3 minutes

Note: If you're like my husband, you can either have the yakisoba OR the cooked rice to go along with this keema curry.  You don't need to have both.  But I love the uniqueness of this combination

7) And there you have it!  Enjoy!