While wondering what else I can do with udon other than sticking it in soup, I came across a peculiar recipe for Udon Gyoza. I’ve adapted the recipe a little and figured out some tricks to make it crispy on the outside and spring in the middle, and have ended up with a carb-o-licious recipe that is very addictive.
Read the full recipe here:
https://blog.gaijinpot.com/japanese-recipe-adventures-udon-gyoza/
Or watch my video recipe here, where I tell you all about how I got my pet degus:
https://youtu.be/gS4fqp7VaXE
Cassandra Lord - Japan Content Creator 