Biko

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, [meat-free] pan-fried gyoza with kiriboshi daikon. One of my favorites. For mine, I will make it a little bit tasty. This will be really 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. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great. Great recipe for [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is something which I’ve loved my whole life.

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

Kiriboshi Daikon is such a useful dried food that you don't have to cut anymore. It contains more nutrients than raw daikon and besides is very simple. Put the daikon radish in a heatproof dish and cover with plastic film. To the surprise of many Chinese, gyōza are generally served in Japan as an accompaniment to rice or as a snack to go with beer.

Instructions 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.

Put the daikon radish in a heatproof dish and cover with plastic film. To the surprise of many Chinese, gyōza are generally served in Japan as an accompaniment to rice or as a snack to go with beer. Asked by Chinese friends why I would eat gyōza with rice, I am at a loss for words. The Japanese also have a strong affinity for Chinese-style fried rice and ramen noodles. Daikon radish has a sweet, bright flavor with a bit of a bite, a flavor that really shines through in these crispy fried cakes.

So that’s going to wrap it up for this exceptional food [meat-free] pan-fried gyoza with kiriboshi daikon recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!