Gyoza Nabe Hot Pan Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Gyoza Nabe Hot Pan Also known as Gyōza-nabe.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Gyōza-nabe
The Gyoza nabe hot pot is a traditional dish of Japanese cuisine that consists of a hot bouillon, full of vegetables, meat and, of course, the famous gyozas.
The gyozas are small, fine-massed biscuits, filled with pork, onion and other spices. They are cooked in steam and then fried in a steak to leave them crouchy on the outside and soft on the inside.
The Gyoza nabe hot pot bouillon is made with dashi, a kombu alga-based bouillon and dried beautiful fish flocks, which is widely used in Japanese cuisine. In addition, vegetables such as acelga, carrots, mushrooms and tofu are added, which complement the taste of the dish.
This dish is very popular in the winter as the hot bouillon helps to warm the body and the nutritious ingredients provide the energy needed to cope with the cold.In addition, the Gyoza nabe hot pot is known for its refreshing properties and for helping prevent flu and colds.
One of the most interesting features of this dish is that it is prepared and served in a clay pot, known as nabe, which is placed directly on the table. This way, the comestibles can serve at will and enjoy the Gyoza nabe hot pot in a cozy and familiar atmosphere.
By being a versatile dish, the Gyoza nabe hot pot can be adapted according to each individual’s preferences. It is possible to replace pork with chicken or shrimp, for example, or add other vegetables of your preference.
In addition to being a delight, the Gyoza nabe hot pot is a dish that reinforces the importance of union and sharing in Japanese culture. It is common for families and friends to gather around the clay pot to share this delight and at the same time warm up and strengthen together.
In short, the Gyoza nabe hot pot is a dish that combines taste, nutrition and tradition, and is an excellent option for those who want to try some of the Japanese cuisine and warm up on the cold winter days.
Origin and history of Gyoza nabe panela quente
Gyoza nabe hot pot is a traditional dish of Japanese cuisine that originated in the Tokyo region. It is believed to have been created during the Meiji period, in the late 19th century, when the Japanese began to incorporate Chinese ingredients into their cuisine.
The name "gyoza" comes from the Chinese "jiaozi", which means "cooked cake". Already "nabe" refers to the type of pot used to prepare the dish, which is a pot of clay or melted iron.
The Gyoza nabe hot pot is made with a mixture of pork, cabbage and spices, wrapped in a thin wheat mass and cooked in the hot boil of the pot. It is a very popular dish in the winter as it is considered comforting and warming.
Over time, the Gyoza nabe hot pot became a very appreciated dish throughout Japan and also gained popularity in other countries, being one of the most well-known dishes in Japanese cuisine. Its history and tradition continue to be preserved to this day.
About the recipe
- Name of the plate: Gyoza Nabe Hot Pan
- Name of the dish in English: Gyoza nabe hot pot
- Name of the plate in Japanese: 餃子鍋
- Name of the Romanian dish: Gyōza-nabe
Information about preparation
- Time to prepare: 10 minutes
- Time of Cooking: 15 minutes
- Difficulty: SIMPLE
- It suits: 2-3 people
- Occasions: Main meals, winter, fall
Ingredients – Ingredients
Check out the necessary and optional ingredients Gyoza Nabe Hot PanIt makes sense to improvise
- A hot pot for Gyoza
- 10 to 12 cups of gyoza
- 30 g of cabbage
- 30g of beans
- 1 by Porter
- 40g of shiitake or kikurage mushrooms
- 600ml of Dashi
- 30 ml of Mirin
- 7g of salt
- 10 ml of soy sauce
- Oil of Geranium
- 5g of grain seeds
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Gyoza Nabe Hot Pan. Follow the instructions below in the preparation mode or step by step.
Gyoza Nabe in the hot pot:
Cut the vegetables into small pieces and mix with the Japanese flavor.
Add 600 ml of Dashi stock, 30 ml of mirin, 7 g of salt and 10 ml of soy sauce to the pot that will be used for the Nabe. If desired, you can add dried shiitake or kikurage mushrooms directly to the stock.
Put the liquid ingredients in the pot and mix.
Then add the cabbage, beans, garlic and any fresh mushrooms in order. Cover and turn on the fire.
When the pot is boiling, add 10 to 12 Gyoza, cover again and cook for another 10 minutes.
Turn off the fire and temper to taste with sardine oil and a bit of sardine seeds.
Serve and enjoy the hot Gyoza Nabe.
Tips:
- For a vegetarian version, replace Gyoza with vegetables and mushrooms konbu or shiitake.
- Add other vegetables and even shirataki pasta to a more complete hot pot.
- Try soaking the vegetables and Gyoza in the citrus/yuzu ponzu soy sauce for a delicious taste.
