Gyoza With Shrimp, Chicken and Ponzu Sauce

GYOZA

 

Frozen Shrimp Gyoza  –  Shrimp Gyoza 13,5g ALLGROO

Frozen Vegetable Gyoza  – Vegetable Gyoza 13,5g ALLGROO

Gyoza Chicken frozen –  Chicken Gyoza 20g MARUMATSU

Frozen Vegetable Gyoza  – Vegetable Celery Gyoza 20g LUCKY

Base for dashi broth – Dashinomoto SHIMAYA

 

INSTRUCTIONS

 

Depending on the type of gyoza, the cooking methods are as follows:

Deep fry in a fryer for about 2 minutes

Boil the gyoza for about 3 minutes

Cook the gyoza for about 5 minutes

Sauté the gyoza in a pan with fat only on the side of the base. Then extinguish with dashi broth, cover the pan and cook the gyoza on steam.

Serve with ponzu sauce.

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PONZU SAUCE - PONZU SAUCE

INGREDIENTS

500g Rice Vinegar - PEARL RIVER BRIDGE Rice Vinegar

1000g Lime juice

1000g Soy Sauce - YUMMYTO Soy Sauce

500g Yuzu Juice - GLOBE GOURMET Yuzu Juice

45g Ex. Bonito Flakes - GLOBE GOURMET Katsuobushi Bonito Flakes

INSTRUCTIONS

Mix all the ingredients, infuse for 15 minutes and then strain the sauce.