The Ultimate Japanese Gyoza Sauce Recipe
ฝัง
- เผยแพร่เมื่อ 31 ก.ค. 2024
- This week, I'm gonna show you how to create the best homemade gyoza sauce that will transform each pot sticker into a new delight! These three easy dipping sauces feature a handful of ingredients, and each recipe has its own personality, like tangy and refreshing, rich and nutty, and spicy and bold. Learn how to make these mouthwatering sauces to accompany your favorite Japanese dumpling and make it sing!
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✚ RECIPE ✚
Gyoza Dipping Sauce 3 Ways ▶ norecipes.com/gyoza-sauce-rec...
✚ CLASSIC SAUCE INGREDIENTS ✚
2 tablespoons rice vinegar
1 tablespoons soy sauce
1/4 teaspoon rayu (to taste)
✚ MISO SAUCE INGREDIENTS ✚
1/4 teaspoon ginger (peeled and grated)
1 1/2 tablespoons miso
1 teaspoon honey
2 tablespoons rice vinegar
1/4 teaspoon rayu (to taste)
✚ SPICY SAUCE INGREDIENTS ✚
1/8 teaspoon garlic (grated)
cilantro (chopped to taste)
2 tablespoon black vinegar
1 tablespoon soy sauce
1/4 teaspoon sugar
1/8 teaspoon Chinese five spice
1 tablespoon chili oil (to taste)
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INDEX:
0:00 Intro
0:47 Traditional Gyoza Sauce
1:33 Miso Gyoza Sauce
2:45 Spicy Dumpling Sauce
4:13 Taste Test
#Gyoza #gyozadippingsauce #dumplingsauce #Japaneserecipe - แนวปฏิบัติและการใช้ชีวิต
Love some good sauces and these looked amazing. Thanks for sharing and hope you're feeling better. Cheers!
Thanks Larry! It stuck around for a while but I'm back to normal now!
LETS GOOO MARC, "I'll catch you in the next one" my fav tag line it makes me happy every time!!
Thanks! 🚀🌕
Dear Matsumoto-san, I will visit Tokyo in May 2023. So I will pass-by to meet you in your kitchen. Kind regards, Bernhard from Vienna.
Hi Bernhard, enjoy your trip! The weather in Tokyo is great right now.
@@NoRecipes Dear Matsumoto-san, where can I buy kitchen utensils and food ingredience in Tokio? So NOT for Tourists, rather for normal peoples.
@@Viennalute Sorry I missed this. Kappabashi-dori is a neighborhood that historically served restaurants. These days it's become more touristy but many chefs still shop there (including me). It's a good place to go for knives and kitchen equipment. The tableware is also nice, but it's not super high-end. If you want premium ceramics you'll want to look at more upscale shopping districts or department stores.
Missed the live video, but saved it for later. I really, really want to try this miso sauce. Thanks, Marc!
You're welcome Kristin! It's a nice change from the usual and it also makes for a good dressing or sauce for noodles. Hope you enjoy it!
Absolutely Amazing. Your Lessons are so great Great Recipes & Excellent Video. Thank You So Much Mark Cheers from Los Angeles CA. ✅
Thanks my friend! Hope you're doing good!
Looks Fantastic!!!
Thank you!
DUUUUUDE! This brought back so many memories!! I loved every second of this! And thank you for the shoutout at the very end! hahahaha! Made me feel like I was with you again! And for anyone reading this, YES, INDEED(!) Marc's gyozas ARE the BEST in Japan! When he releases that video, y'all have to watch and take notes!
Thanks for decoding the miso sauce, man! I was at a loss, to be honest. I am def gonna try that one out at home too!
I was so put off by the dumpling nazi I don't have a clear recollection of the sauce so it's probably not the same, but just made a miso sauce that tastes good inspired by the experience.
@@NoRecipes Tell ya what, Imma make this, and tweak it, now that you have set me in the right direction. I'll let you know if I succeed.
Or, you may just have nailed it right outta the gate.
Hugs, bro! =)
@@Maplecook hello there Maple cook definitely let me know how your miso comes out outside lovely so and I'm definitely going to try that sauce at Mark made but if you can't we get some let me know how it comes out alright bro you take care up there in the great white North and I'll keep chilling down here in southern Nevada like your friend Nicholas
@@nickmorales8146 Nick!! Great to hear from you, man!! Thanks for always saying hi! haha
So simple and straightforward! I can’t wait to try these. Thanks!
You're welcome! Curious to hear which one you like the most when you try them😉
@@NoRecipes Will report back!
I love these dipping sauces. Thank you for sharing. I look forward to seeing you cook the Japanese grilled squid in the near future.
You're welcome! Do you know the name of the grilled squid dish?
This is my favorite channel on TH-cam
Thank you!
Yep, I'm totally team black vinegar and chili oil, but these all sound spectacular! Beautifully done Marc!
Thanks Susan, I'm totally with you, though the miso sauce is a nice change and I've been using it for other food (it makes a good dressing).
Okay I've got to get my daughter to watch this and see which one or all of the sauces she wants for her birthday dinner. Thanks Marc 🙏 Kendra
These sauces aren't too complicated and they can all be done in advance. 😉
I use Lao gan ma as a dipping sauce:)
your videos are sooo good😇
Thanks Shaina! 😊
Ok, looks awesome but I gotta make your pork gyoza first to try out the sauces, can't wait for that recipe! Mahalo for the video!
You're welcome! The gyoza video will be up on Sunday!
I've already tried these ones and are really delicious and versatile... I am using to top everything , even rice and ramen noodles... love them all. May you please share some more dipping sauces?
Please check my list of condiments here: norecipes.com/recipe/type/condiments/
That is a nice recipe. Love it. New friend to the channel.
Thanks, and welcome to the channel!
Titus!! Great to see you here! =)
Three fantastic sauces for almost anything! Love the "too much" chili oil one!🥵🌶😂
Hahaha yea that caught me off guard!
Hello Marc how's it going the weather is fine here in southern Nevada nice sunny day starting to get hot I hope you and the family are doing well and I love these two sausage showed us definitely going to make them I'm thinking pretty much my favorite are going to be the spicy one and the meso. Anyway you take care of brother and hopefully I'll catch you on Menards Maple cook doing I've seen some pretty crazy videos with that guy he's something else I like his videos anyways as always your friend in southern Nevada Nicholas
Hi Nicholas, I'm glad to hear you've got good weather over there! Things have been warming up over here too. Hope you enjoy these sauces!
@@NoRecipes you know I will. LOL 😂😆
The sauce I make is identical to your traditional sauce, but I had a little bit of mirin.
What else is black vinegar used for? I only know to use it to make dipping sauces.
It's good for making quick pickles and dressings, and I sometimes use it in stir-fries (especially ones using something heavy like pork belly).
❤
😃
Gyoza cannot be eaten without it. But I prefer replace sugar with honey. Try it
Rice wine vinegar or Rice vinegar?
Different names for the same thing. Vinegar is brewed by letting alcoholic beverages undergo the final stage of fermentation where the alcohol gets turned into acetic acid.
@@NoRecipes Ok thanks
Ok i know im gonna sound stupid😑😑😑 but ...i didnt know there was a japanese soy sauce..?is there a difference btn soy sauce and japanese one flavour wise?if so can anyone tell me which one tastes better as i always buy the blue dragon one and love it but if theres a japanese style soy sauce and it tastes good id love to try it...🥰🥰🥰🥰🥰🥰xxx
Soy sauce is like wine. Even within any given country, there are different categories, like Chardonnay, Gewurtraminer, Zinfandel, etc. So indeed, for starters, each country has its own soy sauce set. Within each set, you will get a spectrum of different types. I know my way around Japanese and Chinese ones quite well. In Japan, some major categories are: usukuchi, koikuchi, and sashimi. However, there if you want to go down the rabbit hole, there are as many types as there are stars in the sky. As for Chinese ones, they have light, dark, and mushroom, for starters. But also like Japan, there are zillions of variations domestically in China.
When I lived in Japan, I was lucky enough to have easy access to a couple of famous brewing houses, so I got to experience different soy sauces and get a feel for what's out there. Now that I am back in Canada, I generally gravitate towards a Japanese brand that starts with Y, but there are plenty that I like. I still insist on the, "brewed in Japan," stuff, since you can really ruin a dish if you use the wrong soy sauce. (No, please do not EVER use Chinese soy sauce on sushi.)
Hope this helps!
@@Maplecook aww thank you for that that was.very kind of you 😊😊😊😊ill defo find myself a japanese soy sauce cos now my mouth is drooling from the way you described it all...btw youre well lucky...i dream of japan...ill defo go there one day😊😊😊😊😊😊xxx
I also prefer the brand Y more than K. I used to think soy sauce was soy sauce... but after learning how to cook, I realized that soy sauce do have different flavor profile depending on what type it is and sometimes even the brand.
@@nostyx Bingo! =)
Basically what @maplecook said, but to elaborate a bit more, Japanese soy sauce is generally milder in flavor than Chinese or South East Asian style soy sauce. Japanese food tends to be generally pretty mild in flavor so a powerful soy sauce will overpower the other flavors.