daikon gyoza

A great way to cut carbs... use daikon as gyoza wrappers!

I saw this idea online and had to try.

Adapted from the internet : 2 servings

100 grams daikon, peeled and cut thinly in rounds (about 12 slices)

1/2 teaspoon salt

100 grams minced chicken

5 leaves shiso, chiffonade then minc

1 teaspoon sesame oil

kim chee 

Mix minced chicken with shiso and set aside

After peeling and cutting daikon into thin rounds, massage daikon with salt and let sit for 10 minutes.

After the 10 minutes, rinse and gently dry each slice with paper towel.

Scoop chicken mixture onto each daikon slice and gently fold in half. (the thin slice gets “flexible” after salting) 

Unlike gyoza you do not “seal” these, they should look like "tacos".

Heat oil in pan and place each gyoza onto the pan.

Cook for about 4 minutes

Flip over and cover to steam and cook through 

Cook for about 4 more minutes.

Serve with kim chee

NOTES: on the original recipe the amount of daikon didn’t match the amount of minced meat (chicken), so I adjusted to what I wrote above.

The original recipe adds oyster sauce and chives to minced pork, but I instead used shiso & minced chicken

I also didn’t season the minced meat because we were eating the gyoza with kim chee.

I ended up cutting the daikon by hand because the mandoline I do have was slicing the daikon too thin.

Hopefully I can find an inexpensive adjustable mandoline to get my slices evenly thin.

Also depending on the size of your daikon, the diameter may or may not be able to fit on a mandoline.

Will definitely try this again.

p.s. today is technically a holiday (Coming of Age Day) but Satoshi is off to work and I am laying low....have a good week!