Vegetarian Gyoza with Shoyu-Koji sauce

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Do you like Gyoza (Dumpling)? What about making Gyoza at home for tonight?
This is one of my best vegetarian gyoza among many trials.
This Shoyu-Koji sauce matches your gyoza very well.

Let’s make sauce first.
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Prepare Shoyu koji and lime. Lemon works as well.

Take some of Shoyu-Koji from your bottle and squeese lime.
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Then mix well. Done!
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Next!
Cut the vegetables.

Cabbage !
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Onion and carrot !
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Mushroom !
If you use dried mushroom, soak it in the water until it become soft.
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Put onion, cabbage and carrot into the pot.
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Add some Shio-Koji on top. Then steam it slowly.
This step makes vegetable very sweet.

Once it steamed, put them into the bowl.
Don’t forget the mushroom as well.
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Then add potato starch and mix well.
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If you like, you can add ginger and garlic into this.
I normally put ginger.

Now making gyoza process.
I use this skin. You can get it from any asian grocery shop.
This is Japanese one. I like the thickness.
It is thinner than Chinese one. You can use whichever you like.
I sometime make this skin from scratch, but today make it easy.

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Take one skin, and put water at the edge. (Half side)
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Put the steamed vegetable on the skin, just one spoon.
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Then wrap it.
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Once you prepared, pan fry them.
I use sesame oil.
At first, use litte bit of sesame oil.
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Place gyoza on the medium heat pan, then pour the boiling water.
Put the lid and steam it.
Once skin looks cooked, then take the lid off.
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Now pour sesame oil again, heat up the gas.
Just few min until the bottom part become crispy !!
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Enjoy when it nice and crispy.
It is amazingly sweet and tasty.
Dip in Shoyu-Koji sauce!!
I normally eat more than 10 !! Can’t stop for sure.
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Shoyu-koji preparation ~Soy Sauce Koji~

Another miracle seasoning is Shoyu-Koji (Soy Sauce Koji) !!
What you need is to wait for a month.
During this time, Koji bacteria works for you.

Here is ingredients to start. Only these !!

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Dried Koji (200g) and Say sauce (400 cc)
(When you use raw Koji, then Say sauce will be 300cc)
Please use naturally brewed soy sauce ♪
Prepare a disinfected bottle in boiling water

Put Koji in bottle.
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Then pour say sauce.
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Then mix well.
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Until this looks like this
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1st day, Koji in soy sauce looks like this. Looks young :-p
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But after few months later, it will look just like this ↓↓
Taste become really good after few months later, but you can start using it approx after 1 month .

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Taste it, try it for cooking !!
Umami from soy and additonal Koji, it is really full of umami.
How to use this Shoyu Koji will be introduced following blog.

On the bottle, I normally put label with date I prepared.
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On the back, it is useful if you leave the quantities as memo.
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