Recipe: Delicious [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

Katherine Parker

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Recipe: Delicious [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon Delicious, fresh and tasty.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon. Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish. When you have extra daikon rolling around, it might be a fun project to shred it and leave it in the sun for a week. When you don't have fresh ingredients, you can count on your emergency dried daikon in your pantry to make.

It contains more nutrients than raw.

Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings.

A popular weeknight meal as well as a great.

You can cook [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

Prepare 30 grams of Kiriboshi daikon (dried).
You need 50 grams of Chinese garlic chives.
You need 50 grams of Shiitake mushrooms.
You need 30 grams of Japanese leek.
You need 1 tbsp of or less Juice from the grated ginger.
It’s 1 of Pepper.
You need 100 ml of ●Water.
You need 50 ml of ●Sake.
It’s 1 tbsp of ●Oyster sauce.
You need 1 dash of ●Weipa.
Prepare 1/4 tsp of ● Fish sauce.
Prepare of For finishing to pan-frying:.
You need 200 ml of Hot water.
It’s 1 tsp of Plain flour.
You need 1 tsp of Katakuriko.
Prepare 1 of look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza).
Prepare 1 of Vegetable oil.
It’s 20 of Gyoza dumpling skins.

It' so easy and quick to make it.

Kiriboshi Daikon is such a useful dried food that you don't have to cut anymore.

It contains more nutrients than raw daikon and besides is very simple.

It is usually simmered, but this time we are going to pan-fry it lightly and then it's done with oyster.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon instructions

Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice..
Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated..
After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool..
After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat..
Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the hot water to the paste..
Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated..
Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately..

Pan Fried Daikon Radish With Garlic Soy Sauce and Butter Recipe by cookpad.japan.

Great recipe for Easy, Crunchy Vinegared Kiriboshi Daikon.

I had this at a friend's house and it was so tasty The daikon radish recipe is tangy has flavor, is vegan & gluten-free.

Daikon radish has a sweet, bright flavor with a bit of a bite, a flavor that really shines through in these crispy fried cakes.

Kiriboshi-daikon is daikon (Japanese radish) that has been thinly sliced and sun dried.