FoodGirlOnline.com

1/3 cup chopped cabbage (boiled)
2 tbsps chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 tbsp vegetable oil
Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.
*Makes 4 servings

4 chicken thighs
3 tbsps soy sauce
2 tbsps sake
1 tbsps mirin
2 tsps fresh ginger juice
1/3 cup corn starch/flour/Japanese katakuriko starch
vegetable oil for frying
Cut chicken thighs into bite-sized pieces. Peel ginger and grate it, then squeeze it to take some juice. Mix saysauce, mirin, sake, and ginger juice in a bowl. Marinate chicken pieces in the sauce for 30min. Take out chicken from the sauce and pat lightly with paper towels. Preheat oil in 330 F in a deep pan. Lightly dust chicken with flour/corn starch and fry them. When chicken pieces are cooked well, remove from the pan and drain. *Be careful not to fry in high temperature, since soy sauce tends to burn easily.
*Makes 4 servings

1/2 lb. white chocolate, finely chopped
2 tsp green tea powder (maccha)
1 Tbsp milk
1/4 cup heavy cream
*green tea powder for coating
Finely chop white chocolate and put them in a medium bowl. Put 2 tsp of green tea powder in a small bowl. Warm milk in microwave and pour over green tea powder. Stir well. Put heavy cream in a small pan. Heat the cream on medium heat and stop the heat before cream starts to boil. Stir in the milk mixture. Pour the hot cream over white chocolate. Melt the chocolate, stirring well. Cool the chocolate mixture for about one hour in the room temperature. Scoop the chocolate into about 1 1/2 inch balls and place them on a sheet of aluminium foil. Cool them in the refrigerator for about one hour, or until firm. Round chocolate balls by hands and coat with green tea powder on a tray. Cool green tea chocolate balls until firm.
*Makes 12 balls