Spicy Gyoza Hotpot

Pirikara Gyōza Nabe

chef TIM anderson, author of your home Izakaya and four other books on Japanese cuisine, came up with the clever idea of using frozen dumplings as the basis of a motsunabe-style dish that can easily be made at home.

Chicken Stock 800 ml

Dashi 800 ml

Miso 60 g

Mirin 4 Tbs

Hot Pepper Flakes 1–2 tsp, or to taste

Chinese Cabbage 1, cut into large chunks

Beansprouts 200 g

Frozen Gyoza 20–30, defrosted

Fresh Red Chilli 1, thinly sliced

Garlic 4 cloves, thinly sliced

Nira (garlic chives) 1 handful

Sesame Seeds 1 Tbs

Ponzu 100 ml or Sesame Dressing (recipe right)

Cooked Ramen or Udon Noodles or Cooked Rice 3–4 portions

1 COMBINE the stock, dashi, miso, mirin and dried chilli flakes in a large hotpot or casserole dish (Dutch oven) set over a medium heat on a portable stove at the table. Bring to a simmer, then pile in the cabbage and beansprouts and cook for a few minutes until they have softened slightly.

2 PILE on as many gyoza as you can fit, then scatter over the red chilli, garlic, nira and sesame seeds. Place a lid on the pot and boil for about 5 minutes until everything is steamed through. Keep the pot at a simmer while eating, so everything is piping hot to the very end.

3 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! TIP Nira are garlic chives, sold at any Asian supermarket, usually under their Chinese name,

kow choi. Please seek them out, as they have a very unique aroma. If you can't get them, spring onions (scallions) will do.