＜Ingredients＞

Gyoza 6 pieces
Cabbage 1/8
A: Hatcho Miso 3 tbsp
A: Sugar 2 ½ tbsp
A: Mirin 2 tbsp
A: Sake 2 tbsp
A: Dashi Broth 3 tbsp

＜Cooking Method＞

1. Place the Hatcho miso in a saucepan and add the dashi broth a little at a time to dissolve the Hatcho miso. Add the rest of the ingredients in A and heat it, stirring constantly. When the mixture thickens, remove from heat.
2. Cut the cabbage into fine strips and place on a serving plate. Put Gyoza on top and drizzle the Hatcho miso sauce on top.