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I think the mistake you are making is not letting the dough sit. Your recipe does not include a rest period for the dough, which is important. You want the seitan to absorb most of the water in the mixing stage, not in the cooking stage. Letting the dough sit before cooking is important for that to happen. Precooking seitan is important because you want it ...


Slow cookers trap moisture so frequently result in"runny" results. Easiest, non interventionist solution: take the lid off for the last (or an additional) hour - more or less depending on results - on high.


There are all kinds of powders served with dango to give them different flavors. The image you have included looks like kinako (roasted soybean flour) which is traditional, but it could also be peanut butter powder which is a more modern addition to dango.


There are a number or styles of soy sauces used in Japanese cuisine. Saishikomi shoyu is sometimes described as sweet compared to regular Koikuchi shoyu. Additionally there are soy-based sauces available in the US that have added ingredients such as corn syrup or MSG to enhance specific flavors. Kikkoman makes an "enhanced" soy sauce that they call ...


Most restaurants, especially if they offer a particular cuisine, will welcome you with open arms if you simply admit that this is your first time for trying this particular food. There are many kinds of Japanese restaurants. It is not possible to recommend what to order, because depending on the type of restaurant they may not have it on the menu. But if ...


Either would be safe. You will get better quality by freezing them uncooked. They should not get soggy due to the freezing, as neither the meat filling, nor the wrappers, are particularly subject to ice crystal damage. Gyoza are very small, so you should not need to thaw them: just begin the steaming phase right out of the freezer, and they will thaw ...

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