Tea Steamed Gyoza by Martin Gilligan

Inspiration from Japan: Culinary Art at Kyoto Grand Hotel, Little Tokyo

 

By Martin Gilligan, CEC, MCFE

Executive Chef at Kyoto Grand Hotel and Gardens 

 

    In 1985 while attending The Culinary Institute of America in New York, I met a great friend. Ayumi Hashimoto; She was from Osaka, Japan and was attending classes with me at the finest culinary school in the western world (arguably).

 

    My fascination with Japanese cuisine started that year.  Ayumi showed me many techniques and introduced me to many captivating ingredients.  It was that year that I learned this recipe and this technique.

 

    The year 1985 the Instructors of the CIA taught me the western classics while at the same time a fascination with the refined cuisine of Japan filled my heart; a balance was born that has continued till this day.  I feel I started on a new journey that year that is unique and one that I do not regret.

 

   Martin Gilligan was born and raised in New York. His experiences of hotel food and beverage operation include Executive Sous Chef at The Plaza Hotel in New York and The Four Seasons Hotel New York. He was a culinary arts instructor in Le Cordon Blue U.S.A. California School for Culinary Arts and The Art Institute of California Orange County. He became Executive Chef at Kyoto Grand Hotel on June.

 

Tea Steamed Gyoza

 

This Gyoza recipe is originally from Ayumi Hashimoto and is a simple one. When done correctly it has explosive flavor and a great balance of not only spicy, sweet, and salty flavors; but also a great balance of texture: crispy and soft.

 

As an American chef, this is one of my favorites because it requires the skill and refinement of a Japanese chef to pull off effectively.

   

The Tea Steamed Gyoza is available at Azalea Restaurant, Kyoto Grand Hotel, (213) 253-9235, www.kyotograndhotel.com.