Thinly slice the cabbage. Thinly slice the cabbage stalk as well. Mince the Japanese leek. Use 1 stalk, including the green parts.

Place the firm tofu on a plate, microwave for 2 minutes, place a light weight on top, then drain. The thickness should reduce to 2/3 the original size.

Coat frying pan with sesame oil, heat, then sauté the cabbage.

Turn off heat when cabbage is tender, add the leeks, and mix. The leeks should cook from the residual heat until tender.

Break the tofu into the pan, add the miso, and taste. If it is to your liking, mix in the katakuriko.

Wrap in the gyoza wrappers, then arrange in the frying pan.

Pour in oil, and pan fry on high heat. When the underside of the gyoza starts to brown, fill the pan up to 1/3 the height of the gyoza with water. Reduce to low heat, cover with a lid, then steam-cook.

When the gyoza wrappers become translucent, remove the lid and turn up heat to high to cook off the water until the wrappers are nice and crisp.

Drizzle in sesame oil from the sides of the pan, then they are done. They are already seasoned, so serve them as they are.

You could also add Chinese chives or reconstituted dried shiitake mushrooms. Substituting the cabbage with Chinese cabbage is also tasty.