The Last Happy Dinner 🥟🥗🍢🍣 from Chainsaw Man with
Gyoza:
-120g Ground Pork
-100g Cabbage
-50g Onion
-50g Garlic Chives
-1/2 tbsp Soy Sauce
-1/2 tsp Sugar
-1/2 tbsp Sesame Oil
-1 tbsp Potato Starch
-1 tsp Grated Garlic
-1/2 tsp Grated Ginger
-1/2 tbsp Oyster Sauce
-Gyoza Wrappers
-1 tbsp Sesame Oil
-Flour for dusting
Gyoza Sauce
-1 tbsp Vinegar
-1 tsp Soy Sauce
Mix ground pork with soy sauce, sugar, sesame oil, potato starch, oyster sauce, grated garlic, and grated ginger. Chop cabbage, onion, and garlic chives. Add them into the ground pork and mix. Dip fingers in water and wet the circumference of the gyoza wrappers. Fold them neatly and place onto a surface dusted with flour.
Oil pan with sesame oil and place gyoza into the pan to get a crispy bottom. Add water and cover the pan to steam the gyoza.
Chicken Skewer:
-Negi
-220g Chicken thigh
Yakitori Sauce
60 ml soy sauce
-60 ml mirin
-30 ml sake
-30 ml water
-1 tsp brown sugar
Chop negi into 2inch long pieces and cut chicken thighs into chunks
Arrange chicken thigh and Negi pieces onto bamboo skewers and place them on a pan at medium heat. Add salt and pepper, and cook until golden brown. Then marinate with yakitori sauce, made from soy sauce, mirin, water, and brown sugar.
Nigiri Sushi:
-400g sushi rice
-500ml water
-40ml sushi rice vinegar
-fresh salmon fillet, sashimi grade
-fresh tuna fillet, sashimi grade
-wasabi paste
-soy sauce
-mayonnaise
-sesame
Rinse rice until water is clear. Let the rice rest for 30 minutes without water. Cook rice according to package instructions. When the rice is cooked transfer into a bowl, gently mix the rice vinegar into the rice.
Prepare your super fresh salmon and tuna. Add a touch of wasabi or mayonnaise to the tuna and salmon. Brush with some soy sauce and sprinkle some sesame on top. Dip in whatever you want and enjoy!
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