How to Prepare Perfect Spicy Ponzu Hot Pot with Gyoza

Spicy Ponzu Hot Pot with Gyoza. Great recipe for Spicy Ponzu Hot Pot with Gyoza. I wanted to eat a lot of gyoza, so l put them in a hot pot. Instead of using dumpling sauce, the broth is a ponzu and ra-yu based.

Adjust the amount of ponzu. • If you prefer a vegetarian nabe hot pot, simply use vegetable gyoza and konbu or shiitake mushroom dashi. • You can add other vegetables and also shirataki noodles work well in the hot pot. • Try citrus/yuzu ponzu soy sauce to dip the vegetables and gyoza, it tastes very good. Add the gyoza to the hot pot, making sure they're submerged in the broth. It's important to keep some distance between each piece of gyoza so the surface has contact with the hot frying pan. You can have Spicy Ponzu Hot Pot with Gyoza using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Spicy Ponzu Hot Pot with Gyoza

1. It's 10 of or more Gyoza dumplings (frozen or homemade).
2. You need 1/8 of Chinese cabbage.
3. Prepare 1 of Japanese leek.
4. It's 1 of packet Enoki mushrooms.
5. You need 1/2 bag of Shimeji mushrooms.
6. Prepare 1/2 of Carrot.
7. It's 1 block of Tofu.
8. You need 700 ml of ☆Water.
9. Prepare 150 ml of ☆ Ponzu.
10. It's 2 tsp of ☆Dashi stock granules (bonito based).
11. It's 1 tsp of ☆ Ra-yu.

Once both sides of the gyoza are nicely brown and crispy, they are ready to be savored! These easy chicken gyoza are really good with ponzu and yuzu kosho dipping sauce, but feel free to serve them with any dipping sauce you like. But, somehow I suddenly wanted to make gyoza hot pot. So, I decided to make the broth very light, in fact just kombu infused dashi with no seasoning, and enjoy the dish with different dipping sauces.

Spicy Ponzu Hot Pot with Gyoza step by step

1. Cut the vegetables and tofu in suitable sizes..
2. Pour the ☆ ingredients into a pot and boil. Add the ingredients starting with the ones that take longer to cook (add the gyoza at the end)..
3. Cover with a lid and heat on medium. When all has cooked well, it is done..

I make the full amount of the recipe in a small bowl, let the flavors meld overnight, then strain it into an empty soy sauce bottle. We pour it directly onto our gyoza (preventing waste), and the bottle goes into the freezer to keep until we need it again. Ponzu is traditionally created by boiling mirin with katsuo-bushi (bonito flakes) and konbu (a type of kelp) and vinegar, then adding citrus juice. Used as a dipping sauce for Japanese style steak, salad, fish, hot pot, or as a dipping sauce for Gyoza (pot stickers). Citrus-based, this sauce has a tart taste and watery consistency.