[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon
[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a Authentic dish, [meat-free] pan-fried gyoza with kiriboshi daikon. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon, cooked in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon and abura-age (fried tofu). Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes. Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook [meat-free] pan-fried gyoza with kiriboshi daikon using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:
  1. Get 30 grams Kiriboshi daikon (dried)
  2. Get 50 grams Chinese garlic chives
  3. Make ready 50 grams Shiitake mushrooms
  4. Take 30 grams Japanese leek
  5. Prepare 1 tbsp or less Juice from the grated ginger
  6. Take 1 Pepper
  7. Make ready 100 ml ●Water
  8. Get 50 ml ●Sake
  9. Get 1 tbsp ●Oyster sauce
  10. Prepare 1 dash ●Weipa
  11. Prepare 1/4 tsp ● Fish sauce
  12. Prepare For finishing to pan-frying:
  13. Get 200 ml Hot water
  14. Prepare 1 tsp Plain flour
  15. Prepare 1 tsp Katakuriko
  16. Take 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
  17. Take 1 Vegetable oil
  18. Make ready 20 Gyoza dumpling skins

Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings. Kiriboshi-daikon was a valuable food in the past when fresh vegetables were not readily available. Today, it is desired as a food packed with the nutrients You probably assumed that kiriboshi-daikon would be reconstituted and eaten as a cooked food, but we actually recommend it to be eaten as is. Gyoza generally come yaki (pan-fried) or sui (boiled).

Steps to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:
  1. Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice.
  2. Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated.
  3. After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool.
  4. After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat.
  5. Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the hot water to the paste.
  6. Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated.
  7. Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately.

I say go for an order of each - usually everyone goes for yaki because hello crispy bottoms, but sui really let the gyoza flavor shine and their soft and silky texture will leave you wanting more. The sauces are as important as the gyoza. Gyoza is requested every couple of months or so - it's a huge favorite in our family. Even though I'm perfectly capable of making it myself, as are my brother and sister, I don't think any of us make it without mum present! Combine the meat, all chopped ingredients and the seasonings.

So that’s going to wrap this up for this awesome food [meat-free] pan-fried gyoza with kiriboshi daikon recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!