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Chikuwa Stick Gyoza｜Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Chikuwa : 6
豚ひき肉 : 200g
舞茸 : 適量
玉ねぎ : 1/4個
ニラ : 1/4束
(A) salt and pepper : 適量
(A) Liquor : 大さじ1
(A) Soy sauce : 小さじ1/2
(A) Oyster sauce : 小さじ1
(A) Sugar : 小さじ1
油 : 大さじ1

Time required

20minutes

Procedure

1) making dumpling seeds 01:06
Finely chop the chives and maitake mushrooms.
Chop the onions.
Put minced pork, chives, maitake mushrooms, and onions in a plastic bag.
2) to season 02:51
Add (A) into the plastic bag of 1.
Knead the top of the plastic bag to mix the whole.
3) mold 03:57
Cut bamboo rings vertically.
Cut the edge of the plastic bag from step 2 with scissors to make it look like a piping bag, and squeeze the seeds into the slit of the chikuwa.
4) 焼く 05:22
フライパンに油をひき、火にかけ、竹輪餃子の肉面を下にして並べる。
フライパンに蓋をし、中火で3分間焼く。
その後、裏返して再度蓋をして3分間焼く。
蓋を外し、余分な油をキッチンペーパーで拭き取り、表面に焼き色が付くまで2分間程焼く。
皿に盛って完成。

Point

・You can omit the maitake mushrooms, but adding them enhances the flavor.
・Leftover gyoza seeds can be made into meatballs and added to miso soup.
・You can eat it without any dipping, but you can also dip it in vinegar soy sauce and chili oil, or dip it in mayonnaise, chili pepper, plum meat, etc.