Directions

• Thaw the Edamame and mash it with a masher or blender. 
  Soak the hijiki in water. 
• Crushed Edamame with hijiki, add soy sauce and spices, and mix well. 
• Place the two ingredients in the center of the gyoza sheet and cover the edges with water. 
• Align to form a triangular pyramid. 
• Heat the oil to about 180° and gently add step 3. 
• Fry until golden brown, occasionally pouring oil over the top. 
  Turn it over halfway through. 
• Drain the oil and place on a plate. as chutney 
  It’s also delicious with mayonnaise or ketchup.