Spicy gyoza hotpot
This spicy gyoza hotpot recipe is the perfect winter warmer for a cosy evening in. The Japanese dish can be ready in just 30 minutes, and gives you a great excuse to keep a stash of gyozas in the freezer! Table-top stoves are common in Japan to cook hotpots, but you can of course cook in the kitchen and keep warm whilst you eat.
This recipe is taken from Your Home Izakaya by Tim Anderson (Hardie Grant, £26). Photography by Laura Edwards.
Tim Anderson says: 'I was going to include a recipe for motsunabe, a beloved speciality of Fukuoka prefecture, and perhaps my favourite Japanese hotpot dish. Motsunabe is made from various cuts of pork or beef intestines, simmered in a strongly flavoured miso broth along with pungently aromatic ingredients such as chilli, garlic and garlic chives. Motsunabe is a powerful dish, rich and intense, so it’s right up my street, but I also accept that part of my affinity for it comes from associations with good times and good friends in Japan. If you are a fan of squidgy, squeaky animal parts, I do encourage you to try it. If you’re just not that into guts, no worries – you can still enjoy a similarly punchy, porky, satisfying hotpot in the form of this spicy gyoza nabe. This recipe calls for frozen gyoza – something I always have on hand and highly recommend. But if you want to make your own gyoza from scratch, that’s fine too.'
Ingredients
Metric
Imperial
Spicy gyoza hotpot
- 800ml of chicken stock
- 800ml of dashi
- 60g of miso paste
- 4 tbsp of mirin
- 1 dried red chilli, thinly sliced, or 1–2 tsp chilli (hot pepper) flakes, to taste
- 1 Chinese cabbage, cut into large chunks
- 200g of beansprouts
- 20–30 frozen gyoza, defrosted
- 1 red chilli, (fresh) thinly sliced
- 4 garlic cloves, thinly sliced
- 1 handful of nira (garlic chives)
- 1 tbsp of sesame seeds
- 3–4 portions cooked ramen or udon noodles, or cooked rice
Ponzu
Sesame dressing
- 2 tbsp of sesame seeds
- 90g of sesame paste, or tahini
- 75ml of soya milk, (unsweetened)
- 1 tbsp of sesame oil
- 1 1/2 tbsp of vinegar
- 1/2 tbsp of lemon juice
- 1 1/2 tbsp of sugar
- 1 1/2 tbsp of soy sauce
- salt
- dashi powder
Equipment
- Pestle and mortar
Method
Begin by making the dipping sauces. To make the ponzu, mix everything well until the sugar dissolves. Keep in a jar in the fridge for up to a month (it won’t go off, but the flavours will start to fade)
To make the sesame dressing, Tip the sesame seeds into a frying pan and set over a medium–high heat. Cook the sesame seeds, stirring constantly, for about 10 minutes until they are noticeably more aromatic and darker in colour. Remove from the pan and leave to cool
- 2 tbsp of sesame seeds
Coarsely grind the sesame seeds in a mortar, food processor or spice mill, then add the remaining ingredients and stir until the sugar dissolves. Keep in the fridge for up to a week
- 90g of sesame paste, or tahini
- 75ml of soya milk, (unsweetened)
- 1 tbsp of sesame oil
- 1 1/2 tbsp of vinegar
- 1/2 tbsp of lemon juice
- 1 1/2 tbsp of sugar
- 1 1/2 tbsp of soy sauce
- 1 pinch of salt
- dashi powder
To make the hotpot, combine the stock, dashi, miso, mirin and dried chillies in a large hotpot or casserole dish (Dutch oven) set over a medium heat on a portable stove (if you have one) at the table and bring to a simmer
- 800ml of chicken stock
- 800ml of dashi
- 60g of miso paste
- 4 tbsp of mirin
- 1 dried red chilli, thinly sliced, or 1–2 tsp chilli (hot pepper) flakes, to taste
Pile in the cabbage and beansprouts and cook for a few minutes until they have softened slightly
- 1 Chinese cabbage, cut into large chunks
- 200g of beansprouts
Pile on as many gyoza as you can fit, then scatter over the red chilli, garlic, nira (garlic chives) and sesame seeds. Place a lid on the pot and boil for about 5 minutes until everything is steamed through
- 20–30 frozen gyoza, defrosted
- 1 red chilli, (fresh) thinly sliced
- 4 garlic cloves, thinly sliced
- 1 handful of nira (garlic chives)
- 1 tbsp of sesame seeds
Keep the pot at a simmer while eating, so everything is piping hot to the very end. Serve with the ponzu and sesame dressing in small, individual dishes on the side, for dipping
When all the veg and gyoza have been eaten, stir the noodles or rice into the reduced broth and polish it off!
- 3–4 portions cooked ramen or udon noodles, or cooked rice
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