Gyoza Hotpot
By OcadoLife
Published on 30 August 2023
“There are no ‘main courses’ in izakaya meals, but if there were, they’d be a kind of hotpot – like this Gyoza Hotpot. Steaming cauldrons of broth with veg and/or meat, enjoyed communally and great with booze. I’ve used ready-made dumplings for a quick win,” says chef, food writer and broadcaster Tim Anderson, creator of our Japanese bar bites and author of Your Home Izakaya.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 20g dried shiitake mushrooms
- 2 sheets sushi nori, roughly torn
- 60g white miso paste
- 4 tbsp mirin
- ¼ head chinese leaf, roughly chopped
- 4 salad onions, sliced at an angle, white and green parts separated
- 1 (440g) pack frozen Yutaka Tofu Gyoza
- 4 tsp chilli oil (approx.), to taste
- 1 red chilli, finely sliced
- 2 garlic cloves, thinly sliced
- 4 pinches of Saitaku Roasted White Sesame Seeds
- 1 splash rice vinegar, to serve
Method
Step 1
First, make a dashi (stock) by putting the dried shiitake into a saucepan with 800ml cold water. Cover with a smaller lid that fits inside the saucepan, to help keep the mushrooms submerged. Leave to soak for at least 2 hrs or ideally overnight.Step 2
Uncover the saucepan and place over a medium-low heat. Bring to just below a simmer – it should be steaming with a few little bubbles breaking the surface. Add the nori, then remove the pan from the heat; leave to infuse and cool completely.Step 3
Once cool, pour through a sieve into a clean pan. Discard the nori. Squeeze the shiitake to release their liquid back into the dashi, then trim them, slice thinly, and add to the dashi. Place the pan back on a medium heat and bring the dashi to a high simmer. Whisk in the miso and mirin, ensuring there are no lumps remaining.Step 4
Add the chinese leaf and the white parts of the salad onions to the pan and cook for 2-3 mins, until wilted. Add the frozen gyoza and a tsp of chilli oil, stir well, then cover and cook for about 7-8 mins until it returns to the boil. Remove from the heat, then add several more spoonfuls of chilli oil to taste, and top with the red chilli, garlic, sesame seeds and the green parts of the salad onions. Ladle into individual bowls and serve with a dash of vinegar to taste.