Chicken, Cabbage, Flour, Oil, Nira, Garlic, Sake, Salt, Suger, Starch, Soy sauce, Water, Gyoza sauce (Soy sauce & Vinegar), Mayonnaise, Scallions
Step1: Thaw in the refrigerator overnight before cooking karaage
Step2: Preheat oil to 300F / Preheat the pan
Step3: Fry gyoza for 3 minutes / cook gyoza for 2 minutes each side
Step4: Heat up rice for 2 mins
Step5: Ready to serve! Decorate with the toppings!
Upon arrival: Place kit in the freezer of defrost in the refrigerator overnight - reheat from a refrigerated state.
Storage: Gyoza can be refrigerated for 2 days or frozen for up to 2 weeks.
Scallions can be kept refrigerated for 3 days.
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