There is a new recipe that is getting quite a bit of attention here...Inari Gyoza.
Instead of using gyoza wrappers, you stuff the gyoza filling into an aburage pocket.
The recipe was super easy, so I had to try.
Inari Gyoza by Yanagisawa Hideko : 2 servings
150 grams minced pork
2 handfuls of minced chives
4 thin aburage (fried tofu)
Cut each aburage in half so that you have a total of 8 pockets.
Carefully open each pocket.
Mix the pork with salt, pepper & chives.
Divide your pork mixture into 8 and stuff each pocket.
In an unoiled pan, fry until the outsides turn a light brown.
NOTES: This recipe was so easy!
The hardest part was opening up the pockets to fill.
Since my packets were quite bulgy, I added some water to the pan, to steam the insides.
It took me about 10 minutes (with flipping every 3 minutes) for it to cook.
I would recommend flattening your packets when frying so that it cooks quickly and evenly.
I would serve this with shoyu or your choice of sauce.
This is a great recipe to cut carbs because you aren't using wrappers.
I'm making these again.
p.s. Today it snowed in Tokyo, it was 54 years ago that it snowed in Tokyo in November! Krazy weather...
p.p.s. Happy Thanksgiving! I am thankful for family, friends and you, the readers of our blog...have a delicious one!