Gyoza by Paradise Yamamoto

Author:Paradise Yamamoto
Language: eng
Format: epub
Publisher: Tuttle Publishing

Cut a 3 to 4-inch (8 to 10-cm) piece from the end of each tentacle. Finely chop the rest of the octopus and use a heap-ing teaspoon as filling for each dumpling.

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Kelp & Clam Gyoza

Kobashira, a sushi specialty, is the adductor muscle of the surf clam. Valued for their texture and complexity of flavor, these dainty morsels can be found at a large Japanese market where sushi-grade seafood is sold. They may also be found in the freezer section. If you can’t find them, substitute surf clams themselves for a similar full-on marine flavor.

Kombu kelp is most often found dried. Soak in cold water until soft (30 minutes to an hour) before chopping finely. Use any extra kombu for a refreshing garnish.

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