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

Eater

7 Nov 202212:30

Summary

TLDRThe 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.

Outlines

00:00

🥟 Crafting Gyoza: Tradition and Dedication

The first paragraph focuses on the creation of the restaurant's signature dish—gyoza—emphasizing its tradition and the unique recipe that hasn't changed since the restaurant's founding. Despite customers often expecting more variety, the restaurant insists on making only one type of gyoza, which cannot be easily imitated by others. It highlights the dedication and effort involved, with around 1,320 pieces made daily. The dough is carefully prepared using strong flour and sesame oil, requiring years of practice to perfect the texture, ensuring it maintains its consistency and elasticity. The owner, originally in the construction business, took over the restaurant after the previous owner retired due to health reasons. He grew up loving the gyoza and now carries on its legacy with great passion.

05:03

🥬 Unique Ingredients and Their Benefits

This paragraph explains the unique ingredients used in the gyoza, especially focusing on napa cabbage (unlike most restaurants that use cabbage) and pork belly, which provides a delicious flavor due to its higher fat content. The use of chives is also highlighted, explaining their importance in masking the strong taste of pork and adding nutritional value. The preparation process is explained in detail, from chopping vegetables to mixing the pork and seasoning with simple yet essential ingredients like salt, black and white pepper, ginger, and sesame oil. The owner also talks about how the mixture is left to mature in the refrigerator overnight before adding the vegetables.

10:06

🍳 Mastering the Art of Gyoza Cooking

This paragraph dives into the cooking process of the gyoza, from the moment it is placed on the pan to the exact timing of cooking for six and a half minutes. The restaurant uses a technique of adding water at the beginning to create an even crust, giving the gyoza its signature crispy texture. The owner discusses how the sound of the water evaporating helps determine when the gyoza is ready, relying on experience rather than a timer. The paragraph also touches on how the 'gyoza wings' phenomenon (crispy edges) became popular about eight years ago, and how they have since embraced it to enhance the dining experience. Customers are encouraged to enjoy the gyoza without any dipping sauces initially to fully appreciate the flavors.

Mindmap

Keywords

💡Gyoza

Gyoza refers to the Japanese-style dumpling, which is the signature dish of the restaurant in the video. The video describes how the recipe for the gyoza has remained unchanged since the restaurant’s founding, emphasizing the commitment to tradition. Gyoza is central to the restaurant's identity, and the process of making it is carefully detailed, from the preparation of the dough to the cooking technique.

💡Dough

The dough for the gyoza is a critical element described in detail in the video. It is made from strong flour (強力粉) and is carefully kneaded and rested multiple times to achieve the desired texture, which is likened to the softness of an earlobe. The dough preparation is important in creating the perfect balance between elasticity and softness in the final product.

💡Handmade

The concept of handmade (手作り) is emphasized throughout the video, reflecting the meticulous, manual process of making gyoza from scratch. Every part of the gyoza, from the dough to the filling, is crafted by hand, highlighting the traditional, artisanal methods the restaurant uses, which sets it apart from mass-produced or machine-made alternatives.

💡Filling

The filling of the gyoza is a mixture of pork belly, Chinese cabbage, and various seasonings. The video explains that pork belly is used because its fat content adds flavor, and the filling is allowed to rest for a day before being mixed with vegetables. This resting period is important for the flavors to meld and develop.

💡Chinese Cabbage

Chinese cabbage (白菜) is one of the key ingredients in the gyoza filling. The video points out that unlike other gyoza shops, which primarily use regular cabbage, this restaurant uses Chinese cabbage to maintain the original recipe's flavor and texture. This decision underscores the commitment to tradition and the restaurant’s unique take on gyoza.

💡Kneading

Kneading (練る) refers to the process of working the dough to develop the desired texture. In the video, it is described that kneading is done several times with resting periods in between to achieve the right elasticity. The importance of experience and precision in kneading is highlighted, as an improperly kneaded dough could result in inferior gyoza.

💡Pan-frying

The gyoza is cooked using a pan-frying technique, where the dumplings are seared on one side to create a crispy texture. The video mentions the importance of timing and sound in cooking, as the chef uses auditory cues to determine when the gyoza is ready. This method ensures that the gyoza has a golden, crispy bottom while remaining soft on top.

💡Michelin Recognition

The restaurant's gyoza received recognition from the Michelin guide, which underscores the high quality of the food. This accolade is mentioned in the video to emphasize the restaurant’s dedication to excellence and the uniqueness of their gyoza compared to other establishments.

💡Tradition

Tradition is a recurring theme in the video, as the restaurant has preserved the original gyoza recipe for decades. The decision not to alter the recipe, even when faced with modern cooking trends or ingredients, showcases the owner’s respect for the legacy of the restaurant and its founder.

💡Construction Background

The owner of the restaurant originally worked in the construction industry and only took over the restaurant when the original owner decided to retire due to health reasons. This background in construction is mentioned to highlight the owner’s unlikely journey into the culinary world and his commitment to maintaining the restaurant's legacy despite not having formal training as a chef.

Highlights

The store's specialty is its signature gyoza, which has been made with the same recipe since the store's founding.

The gyoza recipe, including its dough and filling, has not changed over the years, ensuring consistency and uniqueness.

The store produces around 1,320 gyoza dumplings per day, showcasing their commitment to quality and quantity.

The dough is made using only strong flour, sesame oil, and water, which creates a chewy texture.

The dough needs to rest for about 5 minutes after kneading to prevent separation and to maintain its elasticity.

The dough is then allowed to rest for an additional 30 minutes, ensuring the right texture.

Each dough portion is hand-cut and rolled to ensure uniformity and the proper 'earlobe softness' texture.

The gyoza filling is primarily napa cabbage, which differs from other stores that mainly use cabbage.

Chives are added to the filling to reduce the pork’s odor and improve its flavor, adding a healthy, energizing element.

The pork used in the filling is pork belly, chosen for its flavorful fat content.

The seasoning includes only simple ingredients: salt, black pepper, white pepper, ginger, and sesame oil.

The filling is allowed to marinate for at least 24 hours in the fridge to enhance its flavor.

The gyoza wrapping technique uses the vegetable's natural moisture to seal the dumpling without needing extra water.

The store has added 'wings' (crispy edges) to the gyoza, which has become popular with customers over the last eight years.

The gyoza is best enjoyed without any condiments at first, allowing customers to savor its natural flavor.