Kimuchi soup with spicy cod roe
Incredibly easy and rich pizza
Salted squid and cheese make a great harmony! Best pair with white wine.
Processed seafood used
-
真いか一夜干し3枚＆塩辛セット
有限会社樫村水産（茨城県）
詳しくはこちら
Processed seafood used
-
John Amado
Originally from Los Angeles, John Amado is a Southern California based educator and musician. He has degrees in literature and law, and is proud of his Mexican-American heritage. In addition to music, his passion is cooking and he especially loves cooking in the Southwestern, Mexican style. He lives part time in Baja, Mexico.
- Servings
- 3
- Cooking time
- 10 minutes
- Total servings
- 3
- Cooking time
- 10 minutes
Ingredients
- Salted squid
- 2 tbsp
- Gyoza (potsticker) wrapper
- 3
- Tomato sauce
- 3 tsp
- Shredded cheese
- 3 tsp
- Aonori (seaweed flakes)
- some
Directions
- Spread some tomato sauce on each gyoza wrapper.
- Sprinkle some shredded cheese.
- Place some salted squid on top.
- Bake them in toaster oven for about 5 minutes. (Once the gyoza wrapper becomes crispy, it's done.)
- Plate and sprinkle some seaweed flakes. Serve.
Remarks
Aonori (seaweed flakes can be substituted with Italian parsly.
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