＜Ingredients＞

Gyoza 12 pieces
Shimeji mushroom ½ pack
Shiitake mushroom 4 pieces
Carrot 1/6
Leek (green part) 1/3 bunch
A: Water 200 mL
A: Chicken stock powder 1 tsp
A: Soy sauce 1 tsp
A: Oyster sauce 1 tsp
B: Water ½ tbsp
B: Potato starch dissolved in water ½ tbsp

＜Cooking Method＞

1. Separate shimeji mushrooms into small bunches and cut shiitake mushrooms into six equal pieces. Cut carrots into small cubes and slice leek into diagonal pieces.
2. Combine A, shimeji mushrooms, shiitake mushrooms, and carrots in a small saucepan and bring to a boil. When cooked, add potato starch with water (B) to thicken the mushroom sauce.
3. Arrange the gyoza in a radial pattern in a skillet and cook as directed. Turn them over, pour over the mushroom sauce from step 2 and add the leek on top.