Name: Firefly Squid Gyoza
Cuisine: 和食
Ingredients: 200g cabbage; 100g firefly squid; 3 shiso leaves; 10 gyoza wrappers (large size recommended); A pinch of salt (for cabbage); A pinch of salt (for filling); A pinch of pepper; 2 tbsp dark soy sauce; Taihaku sesame oil (for frying), to taste; [New Onion Ponzu Sauce] 200ml ponzu; [New Onion Ponzu Sauce] 50g grated new onion; [New Onion Ponzu Sauce] 20g minced new onion

About "Firefly Squid Gyoza"

This creative gyoza recipe using seasonal firefly squid was created by Chef Yuichi Sato of the Japanese restaurant 'Ennichi' in Shirokane. By using finely minced firefly squid instead of ground meat, the gyoza are packed with the rich, savory flavor of the squid's liver. Combined with the aroma of shiso leaves and the sweetness of cabbage, this spring appetizer is served with a refreshing grated new onion ponzu sauce. It is packed with professional tips, such as wrapping without water and drizzling oil after steam-frying to achieve a perfectly crispy texture.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Firefly Squid Gyoza"

Prep
- Carefully remove the eyes, beak, and cartilage from the firefly squid using tweezers. This is a crucial step for texture, as skipping it will ruin the mouthfeel.
Cabbage Prep
- After mincing the cabbage, massage with salt and let sit for 10 minutes. Wrap in a cloth or paper towel and press against the cutting board to wring out as much moisture as possible to prevent a soggy filling.
Ingredients
- Finely mince the prepped firefly squid with a knife into a paste before combining it with the other ingredients.
Wrapping
- Wrap the gyoza without using water, keeping the floured side of the wrapper on the outside. This prevents them from sticking together when cooking. Large wrappers are recommended for easier folding.
Cooking
- Arrange the gyoza in a dry pan, pour in hot water immediately, cover, and steam-fry on high heat. Once the water evaporates, remove the lid, drizzle with Taihaku sesame oil, and fry on medium heat until crispy.
Sauce
- Prepare the new onion in two ways—minced and grated—and mix with ponzu to create a sauce that brings out both texture and deep flavor.

Ingredients for "Firefly Squid Gyoza"

12 items

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200gcabbage
100gfirefly squid
3shiso leaves
10gyoza wrappers (large size recommended)
Apinch of salt (for cabbage)
Apinch of salt (for filling)
Apinch of pepper
2tbsp dark soy sauce
Taihakusesame oil (for frying), to taste
[NewOnion Ponzu Sauce] 200ml ponzu
[NewOnion Ponzu Sauce] 50g grated new onion
[NewOnion Ponzu Sauce] 20g minced new onion

How to Make "Firefly Squid Gyoza"

1
Finely mince 200g of cabbage, sprinkle with a pinch of salt, massage it in, and let it sit for about 10 minutes to draw out the moisture.
2
Mince 20g of the new onion and grate 50g of it, keeping them separate.
3
Carefully remove the eyes, beaks, and cartilage from 100g of firefly squid using tweezers, then finely mince them with a knife until they form a paste.
4
Finely julienne 3 shiso leaves.
5
Wrap the cabbage in a cloth or paper towel and squeeze out the moisture thoroughly by pressing and rubbing it against the cutting board.
6
In a bowl, combine the squeezed cabbage, minced firefly squid, and chopped shiso. Add a pinch of salt, a pinch of pepper, and 2 tbsp of dark soy sauce, then mix well to make the filling.
7
Place the gyoza wrapper with the floured side facing out and the non-floured side facing in. Place a suitable amount of filling in the center, and fold the edges little by little to seal without using water.
8
Arrange the gyoza in a frying pan without adding oil. Pour in hot water, cover with a lid, and steam-fry over high heat.
9
Once the water has completely evaporated, remove the lid, drizzle Taihaku sesame oil over the top, and fry over medium heat until crispy and golden brown.
10
Mix 200ml of ponzu with 50g of grated new onion and 20g of minced new onion to make the new onion ponzu sauce.
11
Plate the cooked gyoza and serve with the new onion ponzu sauce poured over them.

Detailed Commentary on "Firefly Squid Gyoza"

* Content organized by topics from the video.

Chef Sato from Shirokane's 'Ennichi' Joins Us!

For this episode, we welcome Yuichi Sato (affectionately known as Yu-chan), the owner-chef of the Japanese restaurant 'Ennichi' in Shirokane. He and Chef Murata are of the same generation and have been close friends for over 10 years. Chef Sato's recipe for today is 'Firefly Squid Gyoza,' featuring plenty of spring ingredients. Chef Murata is highly intrigued by this unique idea of using firefly squid as a gyoza filling, a concept only a Japanese cuisine chef would think of. By mincing the firefly squid instead of using ground meat, we will harness the rich, savory flavor of the squid's liver to create an exquisite, seasonal appetizer.

Chopping Cabbage and Unexpected Workouts

First, we finely chop 200g of cabbage for the filling. As Chef Sato efficiently chops away, the conversation drifts to their exercise habits. While Chef Sato enjoys going to saunas, Chef Murata shares that he recently started walking. However, despite walking all the way to Aoyama-dori with the intention of losing weight, he ended up taking a taxi back and stopping at a convenience store for a can of beer along the way—bringing laughter to the kitchen with his charming story. The chopped cabbage is placed in a bowl, sprinkled with a pinch of salt, and massaged to draw out the moisture.

Prepping the Onion and Firefly Squid

Next, we prepare the new onion for the sauce. We mince 20g of the onion and let it sit for about 10 minutes. Then, we move on to prepping the main ingredient: 100g of firefly squid. Carefully removing the eyes, beak, and cartilage is crucial for a great texture. Using tweezers, pinch and pull out the eyes and beak, and smoothly slide out the cartilage. Skipping this step ruins the mouthfeel, so we do it meticulously with the diner in mind. Once prepped, the firefly squid is finely minced with a knife until it becomes a paste.

Slicing Shiso and Tough Training Days

We finely slice 3 shiso leaves to enhance the gyoza's aroma. This prompts a trip down memory lane about their apprentice days. Chef Sato recalls that in the world of traditional Japanese cuisine, the food tasted so subtle at first that 'it was painful trying to find it delicious.' He was instructed by seniors to 'add a single grain of salt' or 'a single drop of soy sauce.' Back then, he wondered if that really made a difference, but looking back, they both agree it was about 'mindset' and 'sensitivity.' Chef Murata shares a similar experience of being told 'perfect' without adding anything, and they passionately discuss the importance of 'heart' in cooking.

Squeezing Cabbage and Mixing the Filling

We thoroughly squeeze the moisture out of the salted cabbage. The professional technique is to wrap the cabbage in a cloth or paper towel and press it against the cutting board to wring out every last drop. Removing the moisture completely prevents the gyoza from becoming soggy. Place the squeezed cabbage in a bowl and add the minced firefly squid and chopped shiso. Add Taihaku sesame oil, dark soy sauce, a pinch of salt, a pinch of pepper, and a bit of lard for richness. Mix everything thoroughly until uniform, and the filling is ready.

No Water Needed! Tips for Wrapping Gyoza

Now, we wrap the filling in the gyoza wrappers. Chef Sato's method surprisingly requires 'no water.' Simply folding the edges of the wrapper little by little allows them to stick together perfectly. Also, make sure the floured side of the wrapper faces outward, which prevents them from sticking together when cooking. Be careful not to overfill them, or they might burst. Chef Sato recommends using large-sized wrappers rather than small ones, as they are much easier to fold. With their deft finger movements, beautiful gyoza are wrapped one after another.

Frying to Crispy Perfection on High Heat

Finally, we cook the gyoza. Arrange the wrapped gyoza in a frying pan without adding any oil first. While some methods brown the bottom before adding water, Chef Sato immediately pours in hot water and covers the pan to steam-fry, preventing the wrappers from getting soggy. Cooking on high heat ensures a crispy texture. Once the water has completely evaporated, remove the lid, drizzle a bit of oil over the top, and continue frying. When you hear a nice crackling sound and the bottoms turn a beautiful golden brown, flip them onto a plate to serve.

Tasting the Flavor-Packed Gyoza!

We enjoy the freshly cooked gyoza with the special 'new onion ponzu sauce' made by combining 50g of grated new onion, 20g of minced new onion, and 200ml of ponzu. Taking a bite, Chef Murata praises it enthusiastically: 'Delicious! I practically drank it!' The rich depth and umami of the firefly squid's liver fill the mouth, perfectly complemented by the refreshing aroma of shiso and the bright acidity of the new onion ponzu. There is none of the gaminess often associated with firefly squid, resulting in an elegant and deep flavor. Packed with the tastes of spring, this exquisite appetizer is perfect with drinks, making this first collaboration a huge success.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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