HOME Recipe Kariruya Eggplant Gyoza

Kariruya eggplant dumplings

This is a dish made by boiling dumplings in Kariruya eggplant, sliced thinly like Katsura Peel, and then wrapped in gyoza bean paste. It also looks unique, making it a great choice for entertaining dishes.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 30 minutes

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How to make it

The Kariru family eggplant is made from cylindrical cuts. Cut long, thin slices into strips, with the image of peeling radish. Sprinkle thinly with flour on the back of the skin.

Chop the chives into small pieces. Add all the ingredients for the dumplings and bean paste in a bowl and mix well.

Spread the eggplant skin and place the dumplings so that they are evenly flat. Roll it round and then secure it with a toothpick at the end.

Put the seasoning from [A] in a bowl, add the eggplant from [3], cover it with aluminum foil, place it in a steamer and steam for about 10 minutes.

Once it's steamed, remove the eggplant from the bowl and cut it in half. Put bonito soup stock (can be used as a substitute for steamed soup) in a pot, heat it, and add water-soluble potato starch to thicken it.

Place the eggplant on a plate with the cross section on top, then pour in the thickened bean paste from [5] to complete.

Ingredients for 2 people

Kariru family eggplant

100g
cake flour

Appropriate amount
[Gyoza An]

Mixed meat

100g
sugar

1/2 tsp
salt

A little
Light soy sauce

1/2 tsp
egg yolk

1 piece
Chop leeks

30g
[A]

Bonito dashi

300cc
Light soy sauce

1 tablespoon
Mirin

1.5 tbsp
Dark soy sauce

1/2 tbsp
sugar

1/2 tsp
Bonito dashi

100cc
Water-soluble potato starch

1 tablespoon

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