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.
Ingredients
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
- 2 1/2 tbsp of lemon , lime or yuzu juice (you can use just one, or mix any or all of the three)
- 2 1/2 tbsp of soy sauce
- 1 tbsp of water
- 1 tbsp of caster sugar
- 1/2 tbsp of mirin
- 1/2 tsp vinegar
- 1 pinch of MSG (monosodium glutamate) powder, or dashi powder (ideally kombu dashi)
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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Spicy gyoza hotpot
