Mince the green onion and slice the shiso leaves thinly.

Dice cherry tomatoes and cucumber into 5mm cubes.

Cut open the mentaiko and extract the roe.

Mix mentaiko and mayonnaise in a bowl.

Combine ground pork, minced green onion, and seasonings (salt, pepper, oyster sauce, ginger) in a bowl. Mix until sticky.

Place 1/24 of the filling onto the center of each gyoza wrapper. Wet the edges with water and fold to create pleats, leaving a hollow center.

Marinate boiled quail eggs in mentsuyu for 15 minutes in the refrigerator.

Mix diced cherry tomatoes, cucumber, and olive oil in a bowl.

Heat sesame oil in a pan and arrange the gyoza. Cook until the bottoms are golden brown.

Add 150ml water to the pan, cover, and steam for 5 minutes. Increase heat to evaporate remaining water.