Oba Gyoza" (dumplings made with shiso leaves) directly from Nikkaidou

We recently introduced the " Oba Gyoza Set Meal," a limited menu item created in collaboration with the popular work "Dorohedoro" and Tiger Gyoza Kaikan Udagawa in Shibuya. These gyoza have a fresh flavor with the aroma of shiso leaves spreading through the air. If only we could enjoy this taste at home, ......!


So we tried our handmade "Oba Gyoza". Just in time, on the back of the limited edition luncheon mat that you get with your order of the collaboration menu, you will find the ingredients and recipe for "Oba Gyoza" made by Nikkaidou in collaboration with Tiger Gyoza Kaikan and "Nikkaidou Direct Instruction Oba Gyoza" (see original story in volume 5).


Nikkaidou Naoden Oba Gyoza

Recipe

■ Ingredients (about 20 pieces)

- Flour 200g (7.05oz)
- Water to taste
- As many shiso leaves as you like!
Minced pork 200g (7.05oz)
- 1/2 cabbage
- 1/4 white onion
- 3 dried shiitake mushrooms
- A little garlic (grated)
- A little ginger (grated)
- A little "Hungry Bug's special "combination seasoning"
- A little sake
- A little salt
- A little soy sauce

This time, use 100g (3.53oz) each of strong and light flour and Hungry Bug's special "combination Instead of "seasoning," dried shiitake mushroom juice and sesame oil are used. Cabbage" does not appear in the manga, but it was included in the list of ingredients, so it was added. As for the seasoning, the author says, "You will find the right balance if you make this dish many times and gain experience.

Preparation

1. Soak dried shiitake mushrooms in enough water to soak, and let them soak for about half a day.


2. Make a pile with flour, make a hole in the center, add water and mix. Knead the dough well, adding water little by little until all the flour is gone.


3. When the dough comes together, cover with a wet cloth and let rise for about 30 minutes. If you let the dough rise, you can make a delicious dough that is sticky and does not tear easily.


4. Add the minced pork, finely chopped shiso leaves, cabbage, white onion, dried shiitake mushrooms, garlic, ginger and other ingredients, Hungry Bug's special "combination seasoning" (to taste), sake, salt and a little soy sauce, and mix vigorously until sticky.


5. Shape the dough into a stick and cut it into a single skin.


6. Dust a cutting board with potato starch or flour and roll out the dough with a cotton swab. This is quite difficult! I recommend turning the dough 90 degrees at a time and pressing it with a rolling pin, gradually bringing it closer to a circular shape. The author's lack of training resulted in a very distorted circle...


7. Spread shiso leaves on the skin, fill with more bean jam and wrap it up. The skin is thicker than commercial ones, so you can fill it with a little more.



8. Place the dumplings on a well-heated and oiled frying pan or hot plate, add water when browned, cover with a lid and steam bake.


9. Serve dumplings on a plate in the style of a Nikkaidou, and you're done!

The mochi is so delicious with its chewy crust!

The homemade dough is so deliciously soft and chewy! You can substitute store-bought dumpling skins, but if you go to the trouble, you should definitely try your hand at making the skin.


When you bite into the dumpling, you will be overflowing with the juices of the meat. The aroma of the shiso leaves and the flavor of the dried shiitake mushrooms do a great job! You may want to add a little more shiso leaves than you think. You may add as much as you want. It is not only good with rice, but also goes well with beer. I love shiso dumplings! Yum!


I tried to reproduce it as faithfully as possible, but the flavor may vary depending on the combination of "seasonings" and the amount of shiso leaves. It would be fun to improve the recipe in pursuit of the ideal "Hungry Bug" shiso dumpling flavor. Give it a try!