Washoku Blog

Ki-Yan’s Kyoto Part 7 – Doyanen

By Marta Wawrzyniak-Ijichi, Posted on 05/09/2017


#washoku, washoku lovers, ki-yan, ki-yan’s kyoto food & art, sydney food blog, japan, japanese restaurant, izakaya, bar, doyanen, sake, japanese art, japanese culture, japanese cuisine, kyoto, kyoto restaurant

Today’s post is part 7 of the series Ki-Yan’s Kyoto – Washoku restaurants, café & shops featuring the extravagant izakaya-style bar Doyanen located in the northern part of Kyoto. Just a reminder, in this series I am sharing with you some Washoku restaurants, cafes and shops located in Kyoto, which are introduced in my latest…

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Onion Gratin (Bread Replacement)

By WPM, Posted on 31/01/2017


Onion gratin is a simple dish of slow cooked onions with a cheesy or creamy sauce. It’s a soul warming Winter dish, but it’s definitely a guilty pleasure. Usually it’s eaten with bread, using the bread to dip into the cheese and cream and scoop up some onion. We like to replace the bread with…

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Chilli and Red Peppers

By WPM, Posted on 31/01/2017


In Japan, minced chilli and garlic is a popular sauce. Here, we’ve scooped out some of this chilli and garlic paste and placed a MARUKO Gyoza on top. Finely slice dried chilli to garnish, it ends up looking a bit like saffron, don’t you think? Enjoy this as a larger serving size with friends for…

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Miso Butter Sauce

By WPM, Posted on 31/01/2017


Miso butter is one of the easiest things to make at home, and it’s extremely versatile. Simply melt your desired amount of butter and mix in a tiny amount of miso paste (we suggest red), adding more to suit your taste. It can very easily become too salty, so make sure you taste along the…

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Miso Ramen with Thick Noodles and Gyoza

By WPM, Posted on 31/01/2017


You may have had gyoza as a side dish when you go to a ramen restaurant, but we suggest trying them at the same time. Easily made at home (or assembled in a restaurant), the gyoza soak up the thick miso broth for a beautiful mix of flavours. Simply pan fry your MARUKO Gyoza when…

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Parmesan Crusted Gyoza with Fresh Tomato and Basil

By WPM, Posted on 31/01/2017


  When you buy gyoza in a restaurant, it often comes joined together by a crisp crust. In Japanese we call this the “feather” and it’s made from the evaporating water during the cooking process, which has a bit of flour in it from the gyoza wrappings. Add grated parmesan to the liquid when you’re…

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Chilled Tomato Pasta

By WPM, Posted on 31/01/2017


Cold noodle dishes are super refreshing on hot days, but you can also mix it up with hot gyoza for a bit of contrast. In Japan, we love eating pasta with tomato sauce, inspired by Italian dishes. We can also use ramen noodles though! Twist your pasta or noodles into a neat pile, top with…

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Gyoza Bao

By WPM, Posted on 31/01/2017


Bao are fluffy steamed buns, and recently they’ve become very popular in Sydney. They’re small and perfectly sized for a snack or as an entree to a bigger meal. MARUKO Gyoza are a great filling for these super satisfying bao! Add any ingredients you like, but we suggest tomato and lettuce with gyoza for a…

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Virgin Olive Oil and Balsamic Vinegar Dressing

By WPM, Posted on 31/01/2017


Vinegar and oil are common ingredients for dipping sauces for gyoza. Put a healthy spin on it by adding some salad! Mix extra virgin olive oil and balsamic vinegar and splash it on a plate for a decorative effect. Add salad leaves of your choice, and finally your MARUKO Gyoza. It’s a good way to…

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Gyoza with Melted and Crisp Cheese

By WPM, Posted on 31/01/2017


What’s better than cheese? Two cheeses. Make a quick tomato based sauce using either canned or fresh tomatoes, add MARUKO Gyoza, then top with both a melted and a crisp cheese. We recommend colby or mozzarella cheese for the melted, and parmesan for the crisp one. To melt the cheese, simple put your gyoza topped…

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