Apr. 9th, 2012 06:10 am
KodoGuru: Drama Notes Ep. 3
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earth_colorsEpisode 3: "Dan Dan Noodles Without Soup of Ikebukuro, Toshima Ward"
Episode Synopsis. Inogashira-san visits the bustling commercial town of Ikebukuro to meet with a client from a model room company, and to scout for a possible new office location. He also buys from his favorite store. He notices many Chinese restaurants that have sprouted in the streets, and decides to have Chinese food for his lunch. Later, a sign catches his eye and it reads, 'Chinese Home-Cooking Yan...'
(pic: tv tokyo)
Drama Notes:
Ikebukuro. It boasts having one of the country's biggest department stores, tallest buildings, car showrooms, and fastest lifts.
(info: tokyoessentials)
Tokyo's Chinatown. Japan's Chinatown is the one in Yokohama. But the number of Chinese establishments have been growing since the 80s in Ikebukuro, so it's being touted as somewhat the 'next Chinatown.'
(info: amoncorp)
Dan Dan Noodles. Also called 'dan dan mian' or 'tan tan.' Originated from Szechuan, China.
(info: wiki)
Tofu skin. Also called yuba or beancurd. Can be formed into shapes like noodles and used as substitute for meat in vegetarian cuisine.
(info: wiki)
Prickly ash. Also called 'Szechuan pepper,' a common Asian spice which is not actually a pepper. The Japanese refer to it as 'sansho' (as mentioned in the drama) but it's not the same thing.
(info: wiki)
Mapo tofu. Or 'mapo doufu.' A popular Szechuan dish of tofu, meat, and spicy sauce. The 'ma-la' (or 'numbing and spicy') concept of Szechuan spiciness is explained in this dish via 'wiki'.
That crunchy round thing. It's called the 'wing.' Danburi explains, "When you make fresh, home made dough, there are lots of flour on it. Then, when you cook yaki-gyoza, you'll put some water in the pan (to steam) which melts the flour and and gets crunchy. Then, flip them on the dish. That's why the browned crunchy part ends up on top." Check out the youtube clip below for the recipe... translated by Danburi!
(info: danburi)
Instructions:
- You put the Gyoza in the pan and put 60 cc of hot water (80c).
Episode Synopsis. Inogashira-san visits the bustling commercial town of Ikebukuro to meet with a client from a model room company, and to scout for a possible new office location. He also buys from his favorite store. He notices many Chinese restaurants that have sprouted in the streets, and decides to have Chinese food for his lunch. Later, a sign catches his eye and it reads, 'Chinese Home-Cooking Yan...'
(pic: tv tokyo)
Drama Notes:
Featured Eatery: "Home Cooking Yan" [ 中国家庭料理 楊 2号店 ]
Address: 3-25-5 Nishi Ikebukuro, Toshima Ward, Tokyo
Nearest Station: Ikebukuro Station, Kanamecho Station
Map: hotpepper
Address: 3-25-5 Nishi Ikebukuro, Toshima Ward, Tokyo
Nearest Station: Ikebukuro Station, Kanamecho Station
Map: hotpepper
Ikebukuro. It boasts having one of the country's biggest department stores, tallest buildings, car showrooms, and fastest lifts.
(info: tokyoessentials)
Tokyo's Chinatown. Japan's Chinatown is the one in Yokohama. But the number of Chinese establishments have been growing since the 80s in Ikebukuro, so it's being touted as somewhat the 'next Chinatown.'
(info: amoncorp)
Dan Dan Noodles. Also called 'dan dan mian' or 'tan tan.' Originated from Szechuan, China.
(info: wiki)
Tofu skin. Also called yuba or beancurd. Can be formed into shapes like noodles and used as substitute for meat in vegetarian cuisine.
(info: wiki)
Prickly ash. Also called 'Szechuan pepper,' a common Asian spice which is not actually a pepper. The Japanese refer to it as 'sansho' (as mentioned in the drama) but it's not the same thing.
(info: wiki)
Mapo tofu. Or 'mapo doufu.' A popular Szechuan dish of tofu, meat, and spicy sauce. The 'ma-la' (or 'numbing and spicy') concept of Szechuan spiciness is explained in this dish via 'wiki'.
That crunchy round thing. It's called the 'wing.' Danburi explains, "When you make fresh, home made dough, there are lots of flour on it. Then, when you cook yaki-gyoza, you'll put some water in the pan (to steam) which melts the flour and and gets crunchy. Then, flip them on the dish. That's why the browned crunchy part ends up on top." Check out the youtube clip below for the recipe... translated by Danburi!
(info: danburi)
Yakigyoza with 'Wing'
Instructions:
- You put the Gyoza in the pan and put 60 cc of hot water (80c).
- Turn heat on and cover and cook for 4-5 minutes.
- Keep steaming until the water is gone.
- Once most of the water is gone, take top off and keep heat high to get rid of all the water.
- Once you see some browning on the bottom of Gyoza, drizzle some Vegetable or sesame oil.
- There you see the "Wing"
- Total cooking time around 8 minutes.
There you go, crunchy Gyoza with "Wing!"
