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Japanese Cooking at Home


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189 replies to this topic

#181 Dango

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Posted 28 July 2015 - 05:24 PM

My food isn't pretty like your guys but here's dinner tonight. Baked homemade potstickers filled with cream cheese, Parmesan cheese, and corn on white rice with soy sauce. Kids loved it.

 

tumblr_ns83mo4Ksc1rrl0yeo1_540.jpg

 

Originally I was going to make stir fry to go with them but we ended up at the pool till 6 pm and those plans fell through



#182 Anna N

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Posted 28 July 2015 - 06:24 PM

My food isn't pretty like your guys but here's dinner tonight. Baked homemade potstickers filled with cream cheese, Parmesan cheese, and corn on white rice with soy sauce. Kids loved it.
 
tumblr_ns83mo4Ksc1rrl0yeo1_540.jpg
 
Originally I was going to make stir fry to go with them but we ended up at the pool till 6 pm and those plans fell through


Japanese?
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Anna Nielsen aka "Anna N"

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#183 Dango

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Posted 28 July 2015 - 07:35 PM

Japanese?

 

Japanese inspired. Mostly because we used the rest of our cabbage for a stew this weekend and I didn't want to do a traditional Potsticker. But this was a hit so I'll probably do it again sometime. The kids ate it so it's good LOL



#184 GlorifiedRice

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Posted 28 July 2015 - 10:09 PM

More like Polish without the potatoes


Wawa Sizzli FTW!

#185 Dango

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Posted 29 July 2015 - 05:08 AM

Eh my friend in Japan is the one who gave me the recipe. *shrugs*

Edited by Dango, 29 July 2015 - 05:33 AM.


#186 Deryn

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Posted 29 July 2015 - 07:22 AM

Interesting. Very different from anything I have ever eaten or prepared that was Japanese, or even Chinese, in origin. Your friend suggested you bake them? And he/she calls them 'potstickers'?



#187 Dango

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Posted 29 July 2015 - 08:32 AM


Interesting. Very different from anything I have ever eaten or prepared that was Japanese, or even Chinese, in origin. Your friend suggested you bake them? And he/she calls them 'potstickers'?

She's done them baked and fried and I chose baked because of reasons. She calls her gyoza because of the dough. Mine were larger and thus more fitting to the name potstickers. It's probably a recipe she made up or altered. Just like not everyone in the cooks fried chicken the same there's alternatives for everything lol gyoza are typically smaller than potstickers and the filling finer.

Edited by Dango, 29 July 2015 - 08:32 AM.


#188 Dave W

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Posted 29 July 2015 - 09:02 AM

Ooh, an authenticity debate!



#189 Anna N

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Posted 29 July 2015 - 09:43 AM

Ooh, an authenticity debate!


Nah! If my Mexican friend gives me a recipe for deep-fried Mars bars does that make the bars Mexican food? Nah. On this plate the only "vague" connection to Japan might be the inclusion of rice and soya sauce. Cheese is simply NOT a traditional (authentic or otherwise) ingredient.

I am just fine with people incorporating ingredients from other cuisines when necessary. There are many Japanese ingredients which are difficult if not impossible to find in North America. I often substitute but cheese ....c'mon.


This is a new member and I hope one who is able to spend some time exploring our forums and learning a bit more about various cuisines. It is not about authenticity so much as it is about taking the time to learn a little bit about a community you choose to join and what it stands for. Similarly learning a little bit about Japanese cuisine before posting on the Japanese forum.

Doubt anyone would have objected had this meal had been posted in the Dinner topic.

Let's all try to forget it now and welcome Dango to eG and I will offer my personal apologies but I was completely taken aback and apparently forgot my manners.
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#190 JoNorvelleWalker

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Posted 30 July 2015 - 12:33 AM

I don't know if Dango is still reading but this sounds like an interesting Japanese cheese that I would like to try:

 

http://forums.egulle...-sakura-cheese/