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焼き物（大葉トマト焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

tomato : 1 piece (about 200g)
大葉 : 4枚
餃子の皮 : 約15～20枚
ミックスチーズ : 40g
オリーブオイル : 適量
マヨネーズ : 適量
塩 : 少々
粗びき黒胡椒 : 適量

Time required

15minutes

Procedure

1) cut the perilla leaves 00:41
Cut off the stems of the shiso leaves and cut into thin strips.
2) line up 00:52
Lightly coat the frying pan with olive oil.
Place the gyoza skins on top of each other to form a circle about 22 cm long.
Put mayonnaise and 1 on the whole dumpling skin.
3) トマトを切る 01:30
Cut the tomatoes in half lengthwise, remove the stems, and cut into 3mm-wide slices.
Separate the beginning and end of the cut tomatoes and arrange the remaining tomatoes on top of 2.
Cut the beginning and end of the tomato into small cubes and place them in the center of Step 2.
Sprinkle with salt, top with mixed cheese, mayonnaise, and sprinkle with coarsely ground black pepper.
4) bake 02:28
Cover Step 3 and bake for 5 minutes over medium heat.
When it's browned, take it out on aluminum foil and toast it in the toaster.
Sprinkle with dried parsley (not listed) and cut into bite-sized pieces.
Serve on a plate and complete.

Point

・In step 2, it is best to stack the gyoza wrappers so that there are no gaps between them.
・In step 4, when the gyoza skin is golden brown and the skin of the gyoza starts to move when you shake the frying pan, remove it to aluminum foil.
・Step 4: Bake until the surface is golden brown. In addition to using a toaster, you can also grill it on a fish grill.
・If the skin of the gyoza looks like it's going to burn in step 4, cover it with aluminum foil and bake.