Recipe courtesy of Do or Dine -- CLOSED
Show: Unique Eats
Episode: Craving Comfort
Nippon-Nachos
Total:
30 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/4 cup sour cream
  • 3 tablespoons jalapeno masago (roe)
  • 1 cup Cheddar, grated
  • 1 cup chipotle Gouda cheese, grated
  • Oil, for frying
  • 30 frozen gyoza
  • 3 green onions, chopped
  • Pico, for serving, recipe follows
Pico:
  • 1/2 cup fresh cilantro
  • 12 Roma tomatoes
  • 6 thin slices pickled jalapenos
  • 4 shallots
  • 3 cloves garlic
  • 2 chipotle peppers, deseeded
  • 2 red bell peppers, deseeded
  • Juice of 1 lemon
  • Salt and freshly ground black pepper

Directions

Preheat the broiler. 

Combine the sour cream and jalapeno masago in a mixing bowl. Combine the Cheddar and chipotle Gouda in a separate bowl. 

Bring the oil to 350 degrees F in a heavy-bottomed pot. Fry the gyoza until blistered and brown around the edges, working in batches if needed. Drain the excess oil, and then transfer to an ovenproof plate. 

 Top the gyoza with the cheese mixture and place under the broiler until the cheese is bubbling. Before serving, top with the green onions, Pico and jalapeno masago and sour cream.

Pico:

For the pico: 

Combine the cilantro, tomatoes, jalapenos, shallots, garlic, chipotles, red bell peppers and lemon juice in a food processor. Season with salt and black pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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