2 sweet potatoes
28 gyoza skins
Boil the sweet potatoes until it is soft enought to mash.
Remove the skin and mash it.
Season half of it with chopped chives and half of it with white miso
Take a spoonful of the mashed sweet potatoes and place it on the middle of the gyoza skin.
Wet the edges of the circle with a tiny bit of water, and pinch the circle together, to make a crescent. (I didn’t make fancy pleats for my gyozas.)
Place the dumplings into boiling water until it floats then boil for further 2 minutes.
Allow it to cool.
Pan fry the dumplings until it turns golden.
Will THEY make it again?
Recipe from Tatsuya Wakuda
3 x 200g salmon fillet
250g white miso
equal proportion of sake & mirin
To make the marinate, bring sake and mirin mixture to boil and leave it for 10 to 20 seconds to remove the alcohol.
Let it cool and combine it with the white miso.
Season with pepper, garlic, ginger, olive oil and orange zest.
Mix it well.
Spread half of the marinate on the base of a deep tray.
Place the salmon fillet on top of the marinate.
Spread the remaining marinate on top of the salmon fillet.
Cling wrap the tray and refrigerate it for about 24 to 36 hours.
Remove the marinate from the salmon fillet and transfer it to a baking tray.
Preheat the grill.
Place the baking tray on the middle rack and grill it for 5 to 6 minutes.
Transfer it to the top rack to colour it.
Will HE make it again?