Gyoza & Shabu Shabu Pork Salad in


The weather wasn’t very good today, mostly cloudy with a little rain.  As it was very cool, we did some gardening for a couple of hours in the afternoon.  Although our gardens are not very large, there is quite a lot to do at this time of year.  We went to a garden centre yesterday and bought 4 pots of hostas, so we planted them in the area where not many plants are growing near the garden gate because the area doesn’t get much sun and also the soil isn’t good (clay soil).  They brightened the area up so we are pleased we planted them.  As the soil isn’t good we aren’t sure if they will survive, I hope they’ll do OK.  We also cut back delphiniums and geraniums, did some weeding and put extra supports on the verbenas, which are very tall and had started to fall over because of the strong winds we’ve been having.


Today’s dinner was Gyoza and Pork Shabu Shabu Salad.  When we make gyoza we usually make nearly 100 of them and freeze what are left, but we used defrosted mince pork today so couldn’t freeze them unless we cook them first, so we made just what we could eat today (used 1 pack of gyoza skins, so 25 of them).  Once the filling was done, it was very quick to make 25.  We usually have just gyoza when we make them because we have them until we feel satisfied but as we only had 25 today we needed something else – so made Pork Shabu Shabu Salad as well.  We ordered frozen Shabu Shabu pork from London.


Every time when we cook a Japanese meal (though if gyoza is Japanese or not is debatable), it takes longer to prepare and we end up eating later than usual.  I don’t know if that is because we aren’t used to cooking Japanese or Japanese meals tend to take longer to prepare.







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