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Simmered Hakata-Style Gyoza Made with Yakisoba

Simmered Hakata-Style Gyoza Made with Yakisoba

I tried making Hakata's newest specialty, simmered gyoza, with Maru-chan salt-flavored yakisoba.
It's an easy and delicious gem of a dish that tastes just like the real thing.

Ingredients: 4 servings

Gyoza
Maru-chan salt-flavored yakisoba
1 package
○ Ground pork
90 g
○ Finely chopped leek
1/3 stalk
○ Grated ginger
1 teaspoon
○ Grated garlic
1 teaspoon
○ Sake
2 teaspoons
Finely chopped Chinese chives
1/3 stalk
Gyoza skins
25-26
For the soup
Chicken stock granules
2 teaspoons
Shiro-dashi
1 teaspoon
Soy sauce
1/2 teaspoon
Water
700 ml
Japanese leek cut into small pieces
2/3 stalk
For the sauce:
Soy sauce
to taste
Yuzu pepper paste
to taste

Steps

1. First, prepare the gyoza ingredients. Break up the Maru-chan yakisoba noodles and chop into small pieces.
2. Place the yakisoba noodles and ingredients marked with ○ in a bowl, add the noodle flavoring, and mix well. Add the chives and mix again.
3. Wrap the gyoza filling in the skins. Moisten the skins with water (not included in the ingredients) and close the gyoza firmly.
4. Simmer the 700 ml of water and all of the soup ingredients in a large frying pan.
5. Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes.
6. After about 5 minutes, the gyoza will expand a little. Once they have, add the chopped leek and cook for another 2 minutes or so.
7. After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing. Serve them up with the sauce on the side.
8. This is the yakisoba I used this time.
9. The gyoza are also delicious when they're fried.

Story Behind this Recipe

I tried making a variation of Hakata's gourmet gyoza while still keeping the flavor of Maru-chan yakisoba noodles in the dish as well.