Between life and the pandemic, it has been 3 years since we last saw Hiromi and her family.
Her son will enter the workforce soon, so they were in the process of moving him.
And since they were near Tokyo, they contacted us to meet up for dinner.
We took them to Niihao because Kamata, the area we live near to, is known for its hanetsuki gyoza (gyoza with "wings"/“skirt”).
Two hours was just not enough time to catch up.
Now that their son is near Tokyo, they said they'll visit often.
Looking forward to more outings with them.
I have to say that this is a first...wing gyoza in a rectangular shape? I've seen people do them in a skillet but I wonder how they got this one - cool!
ReplyDeleteHo, that gyoza!
ReplyDeletethat gyoza looks so ono! Since I rarely go to ramen places, I haven't tried this type but am sure I would love it.
ReplyDeletev
Rowena, I think they cook the gyoza on a large griddle, by adding a slurry, you can make the "wings"
ReplyDeleteJalna, crispy on the outer edges :)
V, you should try next time you come :) but always got all your faves to eat too, yeah?!
Take care everyone.
Kat
I was thinking maybe they used a pan for tamagoyaki? I've made wing gyoza before (back in the Masterchef AU days!) and they always used a round skillet.
ReplyDeleteI am so not buying another pan! :)
The industrial "griddle" is rectangle Rowena,https://youtu.be/OKAt99wG8Lk,hope you can see this
ReplyDeleteIn the video they are just cooking the gyoza the orthodox way, but for the type with wings they add a little slurry.
Take care.
kat
That look like classic guotie!
ReplyDeleteGood to know Kirk :)
ReplyDeleteTake care.
Kat