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日式饺子火锅

日式饺子火锅

  • 2-3人份
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如果您不能在这两种经典日本料理中做出选择的话,那么这款饺子火锅就是为您准备的。这款火锅非常适合在寒冷的天气里或在家庭聚会中享用,它将鲜美多汁的日式饺子与美味的日式火锅组合在一起,荤素兼具,色味俱佳。制作这种火锅最好准备一个大火锅,这样每个人都可以在里面添加自己喜欢的食材,自给自足。

材料

• gyoza dumplings
• cabbage
• beansprouts
• 1 leek
• shiitake or kikurage mushrooms
• 600ml dashi stock
• 30ml mirin
• 7g salt
• 10ml soy sauce
• sesame oil
• sesame seeds

做法

  1. Chop your vegetables into bite-sized pieces. Add the dashi stock, mirin, salt and soy sauce to pan you will be using for the nabe. If you’re using dried shiitake or kikurage mushrooms you can add them straight to the stock if you like.

  2. Next add the cabbage, beansprouts, leek and any fresh mushroom in order, then cover and turn on the heat. When the hot pot has reached the boil, add the gyoza, cover and cook for a further 10 minutes.

  3. When the gyoza are heated through, turn off the heat and season to taste with sesame oil and a sprinkle of sesame seeds. Enjoy.

小贴士

• If you prefer a vegetarian nabe hot pot, simply use vegetable gyoza and konbu or shiitake mushroom dashi.
• You can add other vegetables and also shirataki noodles work well in the hot pot.
• Try citrus/yuzu ponzu soy sauce to dip the vegetables and gyoza, it tastes very good.

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