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BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

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Cooking Perfect Stove Top Japanese Rice (Update)

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BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 36: Sui-gyoza 2 (2 of 3)

Saturday, November 27th, 2010
Here's the second super easy sui-gyoza dinner. I used a semi-instant ramen because I wanted to keep this recipe simple but I wasn't going to go as far as using instant ramen. The semi-instant ramen is available at most Japanese grocery stores and some Chinese grocery stores. I like tonkotsu ramen with suigyoza because the noodles thin and not too chewy (I want to keep the focus of the chewy texture on the sui-gyoza) and the soup is rich and flavorful. I chose tonkotsu ramen because I think the soup goes well with sui-gyoza.

Ingredients (Servings 2)
1 package of tonkotsu ramen noodles (usually it comes in a pack of 2)
8-10 sui-gyoza (4-5 per person)
any kind of green vegetable (bok choy, Chinese broccoli, etc.)

Directions
1) Boil two pots of water. One for the ramen soup and one for the ramen noodles.
2) Add the soup base to the water. Follow the directions on the package.
3) Separate the noodles so that they don't clump together when they boil. (Tip: Make sure the soup is ready to go before you boil the ramen noodles because they will only take 1-2 minutes and you don't want them to sit for long before you serve them.)
4) Wash and prep some sort of green vegetable to top your ramen. I like to use Chinese greens such as bok choy or Chinese broccoli. I used a spinach like green so I cooked it after the sui-gyoza were ready but if your greens take a little longer to cook such as Chinese broccoli, cook them before you drop in the sui-gyoza.
5) Add the suigyoza and cook them for 3-4 minutes if they are fresh or 4-5 minutes if they are frozen.

Semi-instant ramen comes with fresh noodles and a soup base.
Tonkotsu Ramen Suigyoza_ramen

This one comes with thin tonkotsu style ramen noodles and a creamy tonkotsu soup base.
Tonkotsu Ramen Suigyoza_ramen with sauce

Separate the noodles so they don't clump up when you boil them.
Tonkotsu Ramen Suigyoza_break apart the noodles

I used frozen sui-gyoza.
Tonkotsu Ramen Suigyoza_frozen sui-gyoza

Drop the sui-gyoza directly into the soup.
Tonkotsu Ramen Suigyoza_sui-gyoza into the soup

Simmer the sui-gyoza for 3-4 minutes (fresh) or 4-5 minutes for frozen.
Tonkotsu Ramen Suigyoza_cook the sui-gyoza

Add the greens. If you use bok choy or chinese broccoli, add them before you add the sui-gyoza.
Tonkotsu Ramen Suigyoza_add greens

Drop the ramen noodles into the boiling water when the suigyoza are cooking. They should take 1-2 minutes. Follow the directions on the package. Drain them and add them to bowls.
Tonkotsu Ramen Suigyoza_ramen noodles

Sui-gyoza ramen soup is ready to eat!
Tonkotsu Ramen Suigyoza_served

Digging in.
Tonkotsu Ramen Suigyoza_eating

tags: Sui-gyoza  Ramen 
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Soy Sauce [25]
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Chicken [11]
Katsuobushi [11]
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Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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