Archive for ‘Pork’

May 24, 2012

Rolled Chinese cabbage

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


When I go shopping for veggies, there are somethings that I always buy, and somethings that I never  buy.

For example, I would buy things like:

-Eggplants, Zucchinis, Cabbage, Broccoli

-Tomatoes, Onions, Carrots, Potatoes

-Mushrooms, Shiitake mushrooms, Crown Daisies

These are somethings that I buy regularly and know how to cook them in different ways.

On the other hand, I rarely buy things like leeks, artichokes, silverbeet. They look quite interesting, so I hope to try them one day but I don’t pick them up.


Chinese cabbage is something that I buy, but have difficulty using it all up because it is so big! They take up a lot of space in the fridge, so I have to use them very quickly. When I make this menu, I can use about 8-10 leaves, and keeps you warm from the inside. You don’t have to roll them if you are in a rush, just layer the leaves and meat in the pan and cut it before you serve.

Rolled Chinese cabbage (served in the red bowl)

My 20 months old daughter can eat at least 1 roll, my husband would eat 4 or 5 rolls. I sometimes make mine without the meat, just putting thinly sliced carrots, shiitake mushroom and abura-age(fried bean curd) and rolling them up.

Ingredients (to make 9 rolls, which is how much I need to fill up my pot!)

-9 Chinese cabbage leaves, preferably the outer layer because it is bigger

-200-300g pork, thinly sliced (I buy this as an Asian butcher in Chatswood; can be substituted with bacon but in that case, add less salt in the soup)

-Ginger,about your thumb size, sliced

-1 teaspoon salt

-1 Tablespoon Soy sauce



Step 1: In a large pot, boil some water with salt. Cook the chinese cabbage leaves so they become soft. (I usually use a steamer and steam my leaves, I think that way you can preserve more taste of the veggies)

Step 2: Place the leave on a cutting board and lightly “hit” the stem part of the leave so it would be easier to roll; Place 2-3 slices of meat per leaf, roll and place in the pot. Continue and line the pot with the rolls. It is better not to have too much space or else the rolls would move around as they cook. My pot can fit about 9, so check the size of your pot as you make it.

Step 3: Cover the rolls with water, add ginger, salt and soy sauce. Add small square of konbu if you have one. Cook on low heat for about 20min. Make sure you have plenty of water to cover the rolls, the soup can be enjoyed with the rolls when you serve.


This is a very easy “leave it on the stove” kind of a dish. The length of time you cook does not make a significant difference, just make sure there is enough liquid in the pan because it can be burnt… The ginger adds the warmth from the inside. One of my favorite winter dish!

May 16, 2012

5 Day Dinner Challenge : Day 4

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

The 5 Day Dinner Challenge is almost coming to an end, but due to some added groceries, I think I can keep going for a bit longer.

20120516-145307.jpg Today (well, this is from yesterday), I prepared some rolled sushi to take to my friends, so it was there for our dinner too!


The menu for 4th day was:

-Inside out rolled sushi + Purple flower sushi

-Crown daisy in black sesame dressing(Vegan)

-Celery with salmon

-Steamed veggies(Vegan)

-Rolled Chinese cabbage


I made this before I did the delivery, so everything was prepared when I came home at 17:00!

Yumi loved the chinese cabbage, and she ate all the eggs from sushi, but, well if she is happy, I am happy! Can’t wait to share all the recipes soon!

February 13, 2012

Gyoza (Pan fried dumplings)

by 田草川(たくさがわ)かおる


Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.


The recipe I am sharing today is Gyoza (Pan fried dumplings)

The photo is of our dinner for the night, with brown rice, miso-soup and tofu potato salad.


I admit that Gyoza is not a Japanese food, however it is a very popular dish in Japan. So popular that we would have it at least once a month, or even more!

I remember as a child, I used to help my mum prepare it for the family. We used to make about 100 of them (we were a family of 4, but I think my brother ate about 30 and so did my dad…)! I used to be proud in helping my mother wrap it in the skin. Although I could never be as fast or as neat as my mother, she would praise and encourage me to make it. I hope I can do the same with my daughter some day 🙂

Here’s how to make this yummy dish (it’s fun to do it as a family)

Ingredients (makes about 45-50 dumplings)

300g Cabbage, chopped into small squares (you can use food processor)

1 bunch (=130g) Garlic chives (Sold at Asian grocery stores)

300g minced pork

1 Tablespoon Soysauce

1 Tablespoon Sesame oil

1 teaspoon salt

2 Tablespoon Garlic (about 3 large cloves), grated

1 Tablespoon Ginger, grated

1-2 packets dumpling skin (Sold at Asian grocery stores; my Chinese friend taught me how to make it so I would like to share that recipe one day too!)



Step 1: Chop the cabbage and garlic chive into small squares. This is the most time consuming part, and you can make your life easy by using a food processor. I did it all by hand, and it looks like this.

Step 2: Using your hand, mix them well with meat and all the seasonings.

 Yes, it is a gooey process, but I think your kids will love it 🙂

Step 3: Take a tablespoonful and wrap it in the skin. This is where you can be creative! Make sure that it is sealed properly so the fillings don’t come out.

Step 4: Heat a saucepan, grease it well with oil. Put in gyoza pieces and pour water (1/4 cup not included in ingredients), put on lid and cook for 4-5 min. Check occasionally to see if the skin becomes semi-transparent. Pour 1 tablespoon of sesame oil (extra, not included in ingredients) and cook on high heat for 1 min. Serve and eat with soysauce and vinegar!


The most difficult part of this is frying it! Use a non-stick frying pan with a lid. If it is too difficult, you can cook this as soup, very yummy as well. I think I need more practice in making these myself, and hope to share some tips as I make errors!




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