Okonomiyaki

Okonomiyaki

Ingredients:
1. cabbage
2. green onion
3. okonomiyaki flour mix
4. hondashi
5. eggs
6. water
7. bacon

1 small head or half
2 bundles
2~3 cups (available at the oriental store in Roy)
1 package (also available at the above store)
some
some
1 package

Mince a cabbage and green onions.
Cut bacon in half.
Put 3 and 4 in a medium/smaller bowl and add water little by little. Mix them and keep adding
water until it gets gooey. Put aside. (8)
In a small bowl, put some of the cabbage and green onions.
Add one egg and 1 ½ tablespoon of (8) in the small bowl and mix them lightly.

In a pan or pancake pan,

Gyoza

Gyoza

Ingredients:
1. Cabbage (preferably Napa Cabbage)
1/3 head

2. Shiitake mushroom
3 tops

3. Green onion
2 bundles

4. Garlic
3 cloves

5. Ground pork
½-1 lbs.

6. Salt / black pepper / sesame oil a little bit of each

7. Gyoza skin
1 ~ 2 packages

8. Boiling water
1~2 cups

Finely chop cabbage. Squeeze water out of the chopped cabbage.
Finely chop all the vegetables (2 ~4) and put them in a large bowl with the cabbage.
Add ground pork (5) and seasoning (6) and mix well until the meat develops a “sticky”
consistency.

Wrap with gyoza skin and cook in a pan with vegetable oil at medium to high heat about 3~5
minutes (until the bottom of the gyoza skin becomes golden brown)
Pour ½ c. of hot water over the gyoza, cover with a lid, and let steam about 5 minutes at medium
heat (or until all the water evaporates). Repeat as necessary to ensure meat inside is fully cooked
(usually twice is enough).

Good with Gyoza sauce and a little bit of chili oil.
If gyoza sauce is not available, you can replace with the equal parts soy sauce and vinegar.