Monday, February 28, 2011

Donabe-Steamed Shrimp & Pork Gyoza

I made very simple and quick donabe-steamed gyoza.
My donabe steamer, "Mushi Nabe", is a great tool, because it makes wonderful steam dishes right on the dinner table.

I made some gyoza. The filling is the simple mixture of minced shrimp, kurobuta pork, ginger juice, sake, katakuriko (potato starch), salt and Szechuan pepper.

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They were arranged in the steaming Mushi Nabe and steamed for about 5 minutes. As soon as the gyoza was ready, they were served right out of the donabe at the table. The dipping sauce was the usual combination of soy sauce, black vinegar, and some chunky la-yu (hot oil).

So perfect! You can make gyoza with different fillings and enjoy different variations. My steamed chicken gyoza recipe can be found in toiro's website.

Here's a side salad I made...roasted romanesco and radicchio salad with (home-grown) orange vinaigrette. It was super.

Happy donabe life.