Jul 14 2026
Restaurants›Fuji Japanese Steakhouse›Fuji Sampler Recipe

Fuji Sampler Recipe

Inspired by Fuji Japanese Steakhouse
Time1h
Serves2

4pcs gyoza, 2pcs shrimp tempura, 2pcs spring roll, 4pcs crab rangoon

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Ingredients

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Gyoza

Shrimp Tempura

Spring Rolls

Crab Rangoon

Method

Gyoza

  1. 1

    Prepare Filling

    In a mixing bowl, combine ground pork, green onion, garlic, ginger, and soy sauce. Mix well until all ingredients are incorporated.

  2. 2

    Fill Wrappers

    Place a gyoza wrapper in your palm. Spoon a teaspoon of filling into the center. Moisten the edges with water, fold the wrapper in half, and press to seal, creating pleats if desired.

  3. 3

    Cook Gyoza

    Heat vegetable oil in a pan over medium heat. Arrange gyoza in the pan, fry until the bottoms are golden brown. Add water to the pan, cover, and steam for 5 minutes.

Shrimp Tempura

  1. 4

    Prepare Batter

    In a bowl, combine the tempura batter mix with cold water. Stir until just combined; do not overmix.

  2. 5

    Heat Oil

    In a deep frying pan, heat vegetable oil to 350°F (175°C).

  3. 6

    Fry Shrimp

    Dip shrimp into the batter and carefully place them in the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Spring Rolls

  1. 7

    Prepare Filling

    In a mixing bowl, combine shredded cabbage, julienned carrot, and bean sprouts. Mix well.

  2. 8

    Fill Wrappers

    Place a spring roll wrapper on a clean surface. Spoon a portion of the filling onto the wrapper. Roll tightly, sealing the edges with water.

  3. 9

    Fry Spring Rolls

    In a deep frying pan, heat vegetable oil. Fry the spring rolls until golden brown, about 2-3 minutes. Drain on paper towels.

Crab Rangoon

  1. 10

    Prepare Filling

    In a bowl, combine softened cream cheese, crab meat, green onion, and garlic powder. Mix until smooth.

  2. 11

    Fill Wrappers

    Place a wonton wrapper on a clean surface. Spoon a teaspoon of filling into the center. Moisten the edges with water, fold diagonally to form a triangle, and press to seal.

  3. 12

    Fry Crab Rangoon

    In a deep frying pan, heat vegetable oil. Fry the crab rangoon until golden brown, about 2-3 minutes. Drain on paper towels.

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