This gyoza hot pot loaded with cabbage and bean sprouts has an amazing broth inspired by motsu nabe, and the value for money is unbeatable!
Ingredients
4 servings- Cabbage1/2 head
- Bean sprouts1 bag
- Frozen gyoza (chilled or homemade)24 pieces (approximate)
- Chinese chives (nira)1/2 bunch
- White sesame seeds (ground sesame OK)to taste
- Sliced red chili pepper (optional)to taste
- Sesame oil (or chili oil)to taste
- ★Water1200 ml
- ★Japanese dashi stock powder1/2 bag (4g)
- ★Chicken bouillon powder2 tbsp
- ★Light soy sauce4 tbsp
- ★Mirin1 tbsp
- ★Grated ginger (tube ginger OK)to taste (5cm or more)
Directions
20 min- 1
Add all the ★ seasonings to a hot pot and mix well to create the broth. It's fine even if the granules don't dissolve completely.
- 2
Cut 1/2 head of cabbage into 5cm-wide chunks and pile it high in the center of the pot.
- 3
Arrange the 24 frozen gyoza around the perimeter of the cabbage. You can place them while still frozen.
- 4
Top the gyoza with 1 bag of bean sprouts and 1/2 bunch of Chinese chives cut into 7cm lengths, then sprinkle with white sesame seeds and sliced red chili pepper to taste.
- 5
Bring to a boil over high heat. Once the broth is boiling, the gyoza are cooked through, and the cabbage is wilted, reduce the heat to medium.
- 6
Finish by drizzling sesame oil (or chili oil) to taste.
- 7
For finishing, Chinese noodles are recommended. You can also add wieners, mochi-filled aburaage, or other ingredients to your liking.
Tips
Be careful not to overcook the gyoza, cabbage, and bean sprouts as they will lose their texture. If you can't finish everything at once, we recommend cooking half the ingredients at a time.
Nutrition
Per serving- Calories225 kcal
- Protein10.5 g
- Fat7 g
- Carbs27.5 g
- Sodium2.4 g
This gyoza hot pot loaded with cabbage and bean sprouts has an amazing broth inspired by motsu nabe, and the value for money is unbeatable!
Ingredients
4 servings- Cabbage1/2 head
- Bean sprouts1 bag
- Frozen gyoza (chilled or homemade)24 pieces (approximate)
- Chinese chives (nira)1/2 bunch
- White sesame seeds (ground sesame OK)to taste
- Sliced red chili pepper (optional)to taste
- Sesame oil (or chili oil)to taste
- ★Water1200 ml
- ★Japanese dashi stock powder1/2 bag (4g)
- ★Chicken bouillon powder2 tbsp
- ★Light soy sauce4 tbsp
- ★Mirin1 tbsp
- ★Grated ginger (tube ginger OK)to taste (5cm or more)
Directions
20 min- 1
Add all the ★ seasonings to a hot pot and mix well to create the broth. It's fine even if the granules don't dissolve completely.
- 2
Cut 1/2 head of cabbage into 5cm-wide chunks and pile it high in the center of the pot.
- 3
Arrange the 24 frozen gyoza around the perimeter of the cabbage. You can place them while still frozen.
- 4
Top the gyoza with 1 bag of bean sprouts and 1/2 bunch of Chinese chives cut into 7cm lengths, then sprinkle with white sesame seeds and sliced red chili pepper to taste.
- 5
Bring to a boil over high heat. Once the broth is boiling, the gyoza are cooked through, and the cabbage is wilted, reduce the heat to medium.
- 6
Finish by drizzling sesame oil (or chili oil) to taste.
- 7
For finishing, Chinese noodles are recommended. You can also add wieners, mochi-filled aburaage, or other ingredients to your liking.
Nutrition
Per serving- Calories225 kcal
- Protein10.5 g
- Fat7 g
- Carbs27.5 g
- Sodium2.4 g
Tips
Be careful not to overcook the gyoza, cabbage, and bean sprouts as they will lose their texture. If you can't finish everything at once, we recommend cooking half the ingredients at a time.