Ponzu Soy Sauce
We added plenty of select Japanese citrus fruit to our authentic brewed soy sauce. The well-defined tart flavor goes perfectly with shabu shabu, hot pot, steak and gyoza.
Chop the cabbage, sprinkle with salt, and squeeze out the excess of water.
Chop the garlic chives and the ginger.
Put the ingredients from A section in a bowl and mix well. Add (1) and (2), mix further, and wrap in gyoza skin.
Heat oil in a frying pan and arrange the gyozas. Reduce medium heat, add boiling water (100ml), cover and steam for about 5 minutes.
Remove the lid and drain the water. Add sesame oil and fry until the bottom is crispy.
Serve in a plate with Ponzu Soy Sauce.
