[Tetsunabe Gyoza]

Tetsunabe (iron pot) gyoza is one of the local delicacies that was born in Orio, Kitakyushu in 1958 and is still loved in Kitakyushu to this day. The crispy, golden brown gyoza cooked in a hot iron pot with a sizzling sound is visually impressive. During our business trip, We also had tetsunabe gyoza at two restaurants in Wakamatsu and Kokura. We could not forget how delicious they were, so we wanted to reproduce them at home someday.

This time, we tried our hand at tetsunabe gyoza using Kiya's Sukiyaki Pot #7. Prepare the gyoza wrapped a little smaller than usual, and then blend 2 tablespoons of oil in the sukiyaki pot. Then, with the heat off, arrange the gyoza in a disc shape and heat over medium heat. Once browned, turn off the heat and turn the gyoza over with the chopsticks. Turn the heat back on, add 50 ml of hot water, cover with a lid, and steam the gyoza. When most of the water has evaporated, remove the lid and pour 1 teaspoon of sesame oil over the gyoza. Insert the kamakan and bring it to the table on a trivet—then simply enjoy it with a bowl of white rice. Of course, it also pairs perfectly with beer.

Tetsunabe gyoza made in a sukiyaki pot is crispy on the outside and juicy on the inside. The pot stores the heat, so they stay hot until you finish eating them. About 20 gyoza are enough for a #7 sukiyaki pot. If you have bought a sukiyaki pot but want to use it for something other than sukiyaki, this is a dish you should definitely try.

Kiya's Sukiyaki Pot #7
https://www.shokunin.com/en/kiya/sukiyaki.html
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html
Wakamatsu Tetsunabe
https://maps.app.goo.gl/ogLouKZJUaUTKFq99

Reference
https://www.walkerplus.com/trend/matome/article/191143/