Ah winter with its short dark days overcast and overwhelmed with snow. It’s a time when the bears’ adaptation to this season makes sense, a time to sleep until green returns to the world. That is Usula Minor in the picture; she’s not happy to have her little bear’s sleep disturbed. (She’s small so we call her Sula. It’s a good thing that I didn’t know the Greek word for ‘bear’ because I can’t image calling “Arktos! Arktos!” out the back door.) The bear (‘Nooke’) is the totem (pronounced doodem) of the largest clan of the Ojibwe (Anishinabe) people. bear does not starve in winter.
|No, we are not yet eating berries to stave off starvation! But real life has distracted me from home cooking—you know: money job, family,health, job, stress… J. has been cooking some great meals. But sometimes it’s nice to pick something up on the way home from work and just eat. I’ll make a few posts about ready (or almost ready) Japanese meals when no one wants to cook!
First up, I discovered that a package of frozen gyoza from the Korean store on the corner makes a very nice meal without a lot of dirty dishes!
Lots of choices, too: pork, vegetarian, seafood…
I simply boiled, drained, tossed with a little sesame oil,
and we ate them with a very simple:
3 Tablespoons soy sauce
1 ½ Tablespoons rice vinegar
Check out this description of how to make a pot-sticker hot-pot with rolled cabbage and vegetables.
If you have time, try making handmade gyoza wrappers with fillings of pork, shrimp, or crab.
For pictures of pleating the gyoza look at this post.
Here is a recipe for gyoza filled with ground pork, wakame, and cabbage.
To see how to fry the gyoza look at the pictures in this post.
Or make “Jewish” gyoza: kreplach.! with this recipe.
What could be more delicious than lobster gyoza?