{"id":135,"date":"2010-10-14T01:37:12","date_gmt":"2010-10-14T01:37:12","guid":{"rendered":"http:\/\/ilovenatto.com\/blog\/?p=135"},"modified":"2014-11-24T19:13:39","modified_gmt":"2014-11-24T19:13:39","slug":"natto-and-pork-gyoza","status":"publish","type":"post","link":"https:\/\/ilovenatto.com\/blog\/2010\/10\/natto-and-pork-gyoza\/","title":{"rendered":"Natto and Pork Gyoza"},"content":{"rendered":"

Prep time: <\/strong>1hr or more (depending on how well you can wrap gyoza)<\/p>\n

Servings: <\/strong>8 people<\/p>\n

\"Natto<\/a>

Pork gyoza with a hint of natto.<\/p><\/div>\n

Ingredients:<\/strong><\/p>\n

    \n
  • 2 Packets of natto<\/li>\n
  • 2 Packs of gyoza skins<\/li>\n
  • 1 Pound ground pork<\/li>\n
  • 3 Cups of finely chopped chives (or cabbage)<\/li>\n
  • 1 Clove minced garlic<\/li>\n
  • 1 Egg white<\/li>\n
  • 1 Tsp of white pepper<\/li>\n
  • 3 Tbsp of sesame oil<\/li>\n
  • 1\/2 Tbsp of salt<\/li>\n
  • Soy sauce\u00a0 (for the dipping sauce)<\/li>\n
  • Vinegar (for the dipping sauce)<\/li>\n
  • Chili oil (for the dipping sauce)<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

      \n
    1. Mix the ground pork, natto, chives, garlic, sesame oil, and egg white in a large bowl.\u00a0 You will probably have to use your hands.<\/li>\n
    2. Add pepper and salt and mix.<\/li>\n
    3. Once you’re done mixing, you have stuffing for the gyoza.\u00a0 Using a spoon, take a small scoop of the stuffing and place it on a gyoza skin.\u00a0 Fold the gyoza skin over and seal it with a cascade of small folds.\u00a0 You wet the edges of the gyoza skin to make it stick to each other easier.\u00a0 It maybe a little tricky for those who have never done it before.\u00a0 (I apologize for not having a picture of this)<\/li>\n
    4. To cook the gyoza, heat up some oil on a pan.\u00a0 Place the gyoza onto the pan and cook for about 15 seconds.\u00a0 Then fill the pan with about a half an inch of water and seal with a lid.<\/li>\n
    5. Let it steam for about 6-8 minutes and remove the lid.\u00a0 Cook until the water evaporates. Serve on a plate.<\/li>\n
    6. For the dipping sauce, mix 1 part vinegar, 2 parts soy sauce and if you like it spicy, add a few drops of chili oil.<\/li>\n<\/ol>\n

      I think the natto blends well with the pork and chives.\u00a0 Try it out and let me know what you think. We’re also trying to come up with a vegetarian version of this dish.\u00a0 Hopefully we can post a follow up by the end of this month!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Pork gyoza with a bit of natto. Must try for natto lovers!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/posts\/135"}],"collection":[{"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":3,"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":224,"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/posts\/135\/revisions\/224"}],"wp:attachment":[{"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ilovenatto.com\/blog\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}