A surprisingly new texture of gyoza made with frozen udon noodles as the wrapper! Chewy udon and juicy ground meat are a perfect match. The umami is condensed with garlic, ginger, and oyster sauce. This is Ryuji's definitive udon gyoza, easy to make and perfect with both alcohol and rice.
Ingredients
Main Ingredients (2 servings)
- Frozen Udon Noodles 1 ball
- Ground Pork 200g
- Nira (Garlic Chives) 50g
- Garlic 5g
- Ginger 5g
- Egg 1
- Potato Starch 1 tbsp
Seasonings
- Salt 1/4 tsp
- Oyster Sauce 2 tsp
- Black Pepper to taste
- MSG(Ajinomoto) (MSG) 3 dashes
- Vegetable Oil 1 tbsp
Steps
- Thaw the frozen udon noodles under running water and drain well.
- Finely chop the nira (garlic chives).
- Finely chop the garlic and ginger.
- In a bowl, add 200g ground pork, chopped 5g garlic, chopped 5g ginger, 1 egg, 1 tbsp potato starch, 1/4 tsp salt, 2 tsp oyster sauce, 3 dashes MSG(Ajinomoto) (MSG), and black pepper to taste.
- Finely chop the thawed 1 ball of frozen udon noodles, add to the bowl, and mix all ingredients well. [Tip!] By finely chopping the udon noodles, they mix easily with the meat mixture, resulting in a chewy texture.
- Heat a frying pan over medium heat with 1 tbsp vegetable oil, then spread the mixed batter into circular shapes using a spoon and cook.
- Once one side is browned, flip it over, cover with a lid, and cook until heated through. [Tip!] The potato starch ensures a crispy and fragrant surface when cooked.
- Once cooked, plate and serve.
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