Karuya Eggplant Gyoza
Please also refer to this page for information on the ingredients introduced in this recipe.
Use the Karuka eggplant cut into cylindrical shapes. Slice it into long, thin strips, similar to peeling a daikon radish. Lightly dust the underside of the skin with plain flour
Finely chop the Chinese chives. Put all the ingredients for the gyoza filling into a bowl and mix well
Spread the eggplant skin and place the dumpling filling on it, making sure it is evenly distributed. Roll it up from one end and secure the end with a toothpick
Put the seasonings (A) into a bowl, add the eggplant (3), cover tightly with aluminum foil, place in a steamer and steam for about 10 minutes
Once steamed, remove the eggplant from the bowl and cut it in half. Put bonito stock (you can use the steaming water instead) in a pot and heat it, then add the water-dissolved potato starch to thicken it
Place the eggplant on a plate with the cut side facing up and pour the thick sauce from [5] over it to finish
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- Kariru family eggplant
- 100g
-
- cake flour
- Appropriate amount
-
[Gyoza filling]
- Mixed meat
- 100g
-
- sugar
- 1/2 tsp
-
- salt
- A little
-
- Light soy sauce
- 1/2 tsp
-
- egg yolk
- 1 piece
-
- Finely chopped chives
- 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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