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Yaki tori gyoza

Gyoza with a crispy cookie and served with blood orange.

Ingredients

100mlSoy sauce
100mlBlood orange
50mlUchibori Sushi Vinegar
orange segments
gyoza chicken
50mlSaké
tablespoon of flour

Preparation

  1. Make a ponzu by mixing the soy sauce, blood orange juice, and sushi vinegar. Add the orange segments as well.
  2. Pan-fry the thawed gyoza on one side until golden brown in a lightly greased pan.
  3. Mix the sake with flour and pour this into the pan.
  4. Cover with a lid and cook for 2 to 3 minutes.
  5. Remove the lid and let the moisture evaporate.
  6. A crispy crust will now form.
  7. Serve the gyoza with the ponzu on the side.