Making Gyoza two ways with Tsubaki and Ototo chef Charles Namba | The Kitchen at the Los Angeles Times - Los Angeles Times
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Making Gyoza two ways with Tsubaki and Ototo chef Charles Namba | The Kitchen at the Los Angeles Times
Food

Making Gyoza two ways with Tsubaki and Ototo chef Charles Namba | The Kitchen at the Los Angeles Times

By Cody Long
, Yadira Flores and Mark E. Potts
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This week Charles Namba, chef and co-owner of the Echo Park side-by-side establishments Tsubaki and Ototo, joins us in the kitchen to make two versions of his mother’s gyoza. He boils the pork dumplings for sui-gyoza and tops them with a handmade chile oil, black sesame seeds and fresh cilantro. And his pan-sauteed yaki-gyoza gets a crispy bottom to vary texture and is accompanied by three dipping sauces. Namba will be at this year’s L.A. Times Food Bowl. Get tickets at lafoodbowl.com
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Cody Long

Cody Long is a former video journalist and producer for the Los Angeles Times who focused on food video. Originally from San Diego, Long received his bachelor’s in art with an emphasis in photography from San Diego State University. He has produced Emmy award-winning content for the San Diego Union-Tribune and has had clients including Sony Interactive, HSN, American Airlines and CQ Roll Call.

Yadira Flores

Yadira Flores is a former video editor for the Los Angeles Times who joined the newsroom through Metpro in November 2017. Flores graduated with a bachelor of science in filmmaking and has edited online content for Amazon, the American Cinema Editors, FilmLight, Emmy Primecuts and Moviola. She hails from El Paso, Texas.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

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