Steps

1. In a heatproof bowl, add 1/2 can of mackerel flesh and break it apart.
   🕒 00:43
2. Add 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1/2 tsp Sugar, and 1 tsp Grated Ginger. Mix everything together.
   🕒 00:50
3. Cover with plastic wrap and microwave for 1 minute at 600W.
   🕒 01:02
4. Add 350g of warm cooked rice and mix, cutting through the rice grains.
   🕒 01:15
5. Add 1 tbsp Toasted Sesame Seeds and 10 Shiso leaves (stems removed and finely chopped). Mix well.
   🕒 01:20
6. Tear the 300g of Ground Pork into smaller pieces and place in a bowl.
   🕒 01:59
7. Drizzle with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt and Pepper. Mix by kneading into the pork.
   🕒 02:07
8. Arrange the gyoza wrappers on a cutting board. Place 1 Shiso leaf, with the underside facing up, on each wrapper.
   🕒 02:13
9. Place approximately 10g of the pork mixture on each shiso leaf, on one half of the gyoza wrapper.
   🕒 02:29
10. Once the pork is placed, fold the gyoza wrapper in half over the filling.
    🕒 02:42
11. Add Vegetable Oil (to taste) to a frying pan and heat over medium heat. Arrange the gyoza in the pan and lightly press down with a spatula as they cook.
    🕒 03:04
12. Once the bottoms are golden brown, flip the gyoza.
    🕒 03:33
13. After both sides are browned, add a little Sesame Oil and let it coat the gyoza.
    🕒 03:46
14. Once cooked through and the pork is done, remove to a plate. The Secret: Pan-frying without water creates crispy wrappers. A little sesame oil at the end adds flavor.
    🕒 03:59