I got ingredients to put in the hot pot ready. Pork gyoza (12 oz ground pork, 1T potato starch, 1/2 tablespoons grated ginger, 1T sake, 1tsp soy sauce, 1tsp sesame oil, salt and pepper, were mixed together and wrapped in gyoza skins), bean sprouts, shiitake mushrooms, cabbage, and nira. First, I put the cabbage, and once the cabbage is almost tender, I added the gyoza and shiitake mushrooms and cooked for 5 minutes. To finish, I added the nora and bean sprouts and cooked for a couple of minutes. Gyoza was served with two kinds of dipping sauces (ponzu and spicy miso - both homemade).
The dish was fantastic! I loved how gyoza came out so juice and plump.
As a finishing "shime" course, I seasoned the broth with a little addition of sake and light color soy sauce, then added some udon. Happy donabe ending!
Happy donabe life.