Easiest Way to Make Homemade Hakata-Style Gyoza Made with Yakisoba

Hakata-Style Gyoza Made with Yakisoba. Great recipe for Hakata-Style Gyoza Made with Yakisoba. I tried making a variation of Hakata's gourmet gyoza while still keeping the flavor of Maru-chan yakisoba noodles in the dish as well. When making the gyoza filling, please add the chives at the end so that they retain their crunch..

Tokyo Style Shoyu Ramen with Chicken. The ginger adds a great flavor. Overall the gyoza were very tasty. You can cook Hakata-Style Gyoza Made with Yakisoba using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Hakata-Style Gyoza Made with Yakisoba

1. You need of Gyoza.
2. It's 1 packages of Maru-chan salt-flavored yakisoba.
3. You need 90 grams of ○ Ground pork.
4. You need 1/3 stalk of ○ Finely chopped leek.
5. Prepare 1 tsp of ○ Grated ginger.
6. Prepare 1 tsp of ○ Grated garlic.
7. Prepare 2 tsp of ○ Sake.
8. Prepare 1/3 stalk of Finely chopped Chinese chives.
9. Prepare 26 of Gyoza skins.
10. You need of For the soup.
11. It's 2 tsp of Chicken stock granules.
12. You need 1 tsp of Shiro-dashi.
13. You need 1/2 tsp of Soy sauce.
14. Prepare 700 ml of Water.
15. You need 2/3 stalk of Japanese leek cut into small pieces.
16. Prepare of For the sauce:.
17. It's 1 of Soy sauce.
18. Prepare 1 of Yuzu pepper paste.

One thing I didn't quite understand was how much to cook the meat in the first step. I ended up cooking most of the meat through (in part. Recreate the mouthwatering yakisoba dishes reminiscent of Japanese summer festivals with this five-pack of Hakata style yakisoba noodles. A relatively thin, slightly wavy noodle, these yakisoba noodles have been pre-cooked in order to make preparation even quicker and easier.

Hakata-Style Gyoza Made with Yakisoba instructions

1. First, prepare the gyoza ingredients. Break up the Maru-chan yakisoba noodles and chop into small pieces..
2. Place the yakisoba noodles and ingredients marked with ○ in a bowl, add the noodle flavoring, and mix well. Add the chives and mix again..
3. Wrap the gyoza filling in the skins. Moisten the skins with water (not included in the ingredients) and close the gyoza firmly..
4. Simmer the 700 ml of water and all of the soup ingredients in a large frying pan..
5. Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes..
6. After about 5 minutes, the gyoza will expand a little. Once they have, add the chopped leek and cook for another 2 minutes or so..
7. After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing. Serve them up with the sauce on the side..
8. This is the yakisoba I used this time..
9. The gyoza are also delicious when they're fried..

Simply add to stir fry dishes, ramen soup mixtures or barbecues. Thanks for this recipe, I love yakisoba street-food style! I have the ready made yakisoba sauce but unfortunately we don't have a japanese market in my area but we do have a decent asian section in stores. I don't want to use dehydrated ramen noodles and we don't have fresh noodles here. Yakisoba (焼きそば) is the Japanese version of stir-fried noodles.