Chef Hitoshi Umamichi is One of Japan's Gyoza Masters — The Experts

Summary

The video showcases a restaurant renowned for its handmade gyoza, prepared using a recipe unchanged since its founding. The owner emphasizes the dedication to maintaining traditional methods, from dough-making to filling preparation, using fresh ingredients like Napa cabbage, garlic chives, and pork belly. The gyoza are meticulously hand-wrapped, fried to perfection, and served with crispy wings. The owner's passion for preserving the original flavor, developed over decades of experience, is highlighted, along with the recognition the gyoza has received, including being featured in the Michelin Guide.

Takeaways

• 🥟 The restaurant's signature dish is gyoza, which they have perfected using the same recipe since their founding.
• 👩‍🍳 Despite requests for variety, the restaurant sticks to one type of pan-fried gyoza, emphasizing quality and tradition.
• 📜 The gyoza recipe has remained unchanged, making it unique and difficult for other restaurants to replicate.
• 👨‍🍳 The dough is made from scratch using strong flour and sesame oil, with careful kneading and resting to achieve the right texture.
• 🍖 The filling consists of Chinese cabbage and pork belly, selected for its rich flavor, and seasoned with salt, two types of pepper, ginger, and sesame oil.
• 🍴 The gyoza is assembled by hand, a process that took the chef years to master through practice and muscle memory.
• 🏠 The restaurant was originally started by the current owner's neighbor, and after the original owner wanted to close for health reasons, the current owner took over to preserve the 60-year-old recipe.
• 🌍 Gyoza originated from Chinese dumplings called 'jiaozi,' and the restaurant's recipe is inspired by the traditional Northern Chinese style.
• 🔥 The gyoza is pan-fried to achieve a crispy texture, with the sound and appearance guiding the chef on when it’s perfectly cooked.
• 🌟 The restaurant received recognition from the Michelin Guide, distinguishing their gyoza as different from the typical Japanese version, with a rich, savory taste that leaves a lasting impression.

Q & A

What is the main dish highlighted in the restaurant?

The main dish highlighted is gyoza, specifically the grilled gyoza, which has been made using the same recipe since the restaurant’s founding.

Why does the restaurant insist on using the original recipe for their gyoza?

The restaurant insists on using the original recipe because it has a unique taste that other restaurants cannot replicate, and it maintains the legacy of the founder.

How many gyoza does the restaurant make daily?

The restaurant makes around 1,320 gyoza daily, which amounts to approximately 220 servings.

What kind of flour is used to make the gyoza dough?

The gyoza dough is made with strong flour (high-gluten flour) and a small amount of sesame oil to enhance the dough's texture.

What is the process for preparing the gyoza dough?

The dough is kneaded gradually with water, rested for 5 minutes, kneaded again, and then left to rest for around 30 minutes to achieve the right texture.

Why is napa cabbage used in the gyoza filling instead of cabbage?

Napa cabbage is used because it is a traditional ingredient in Chinese cuisine, and it makes up the core of the restaurant's recipe, unlike many other shops that use cabbage.

What ingredients are mixed into the pork belly for the gyoza filling?

The pork belly is mixed with salt, black and white pepper, grated ginger, and sesame oil, which gives the gyoza its distinctive flavor.

How does the restaurant handle the balance of flavors in the gyoza filling?

The filling is carefully mixed to ensure the even distribution of salt and spices, and the pork is rested for a day in the fridge before mixing with vegetables for maximum flavor.

How did the current owner come to run the restaurant?

The current owner took over the restaurant when the original owner, a neighbor, had to retire due to health reasons. The current owner wanted to preserve the 60-year-old legacy of the original recipe.

Why does the restaurant emphasize the use of hand-made dough and fillings?

The restaurant emphasizes hand-made dough and fillings because it allows them to adjust for variations in texture, humidity, and ingredient quality, ensuring the best result.