【意外な食べ方！】縁日 佐藤シェフコラボ第一弾！ホタルイカで作る絶品餃子

This time, we're presenting the first collaboration with Chef Yuichi Sato of "Ennichi" in Shirokane! We're introducing "Firefly Squid Dumplings," a luxurious dish using seasonal firefly squid. While firefly squid is a familiar ingredient in Japanese cuisine, using it in dumplings is a somewhat unexpected combination. The rich umami of the firefly squid is combined with the sweetness of cabbage and the aroma of perilla leaves, resulting in an irresistibly delicious flavor. --------------------------------------------------------------------------- Shirokane "Ennichi" Official Instagram   / enka_shirokane   Otoriyoseyu [Nama-yokan]   / otoriyoseyu   --------------------------------------------------------------------------- [Arakicho Suzunari] Akihiko Murata's Boiling or Grilling ~ Airing every Saturday and Sunday 🎥 ~ Akihiko Murata, a Japanese cuisine chef who has earned one Michelin star, delivers recipes that can be recreated at home, including Japanese cuisine and adapted dishes 🍚 Simple, yet meticulous. A little ingenuity can transform your everyday cooking. Freely, casually, but seriously focused on deliciousness. Enjoy the "Murata style" that you can practice at home. Cooking is freedom! Cooking is freedom! ▼ Contact Akihiko Murata here: [email protected] Firefly Squid Dumplings [Serves 2] Ingredients ・Cabbage 200g ・Firefly squid 100g ・Shiso leaves 3 ・Dumpling wrappers 10 Seasonings ・Salt a pinch ・Pepper a pinch ・Dark soy sauce 2 tablespoons ・Taihaku sesame oil (for frying) appropriate amount New Onion Ponzu with Grated Radish ・Ponzu sauce 200cc ・Grated new onion 50g ・Chopped new onion 20g Instructions ① Finely chop the cabbage and rub with salt, then let sit for about 10 minutes. Finely chop half of the new onion and grate the other half. ② Remove the eyes and mouths from the firefly squid and finely chop it. Shred the shiso leaves. ③ Squeeze the excess water from the cabbage using a handkerchief or kitchen paper. ④ In a bowl, combine the cabbage, firefly squid, and shiso leaves. Add salt, pepper, and dark soy sauce and mix well. ⑤ Wrap the filling in the gyoza wrappers. *Do not use water; wrap with the side without flour facing inward. ⑥ Arrange the gyoza in a frying pan, add water, and turn on the heat. Cover and steam-fry over high heat. Once the water has evaporated, drizzle with sesame oil and fry over medium heat until golden brown. *New Onion Ponzu Sauce Add chopped new onion and grated new onion to the ponzu sauce and mix. #FireflySquid #Gyoza #YuichiSato #AkihikoMurata