Oishi – delicious (word of the day for Sunday).
Gyoza was next on our list of Japanese foods to try to make at home. We found some gyoza wrappers in the fridge of the supermarket and Benno bought some TVP (soy mince) in Tokyo this week.
The filling was made from a mixture of:
1/2 cup soy mince (rehydrated in 1/2 cup hot water)
1/2 cup cabbage, shredded and boiled in the pan
150g mushrooms, diced
1 tablespoon each diced garlic and ginger
5 spring onions, diced
2 tablespoons soy sauce
salt and pepper
2 tablespoons vegan dashi sauce
2 tablespoons plain flour
To make the gyoza,
1. Place about a teaspoon of the filling in the centre of a wrapper.
2. Wet the edge of the wrapper with water.
3. Fold the wrapper in half and pleat the edges so that the bottom of the gyoza is flat and the top is rounded.
4. Heat 1 tablespoon vegetable oil in a saucepan. Cook the gyoza (flat-bottom down) for one minute. Then add 1/2 cup water. Put the lid on, turn the heat down and simmer for 4 minutes. Remove lid, turn up heat and cook for 1-2 minutes to evaporate the water and crisp up the bottoms.
Serve with dipping sauce (2 T soy sauce, 1 T rice vinegar, 1/4 t chili oil).
Benno made a dessert of peach crumble. It was so yummy – I feel like we haven’t eaten peaches in ages!
Earlier in the afternoon Lara made some more fluffy white cupcakes and turned some into red bean butterfly cakes with a peppermint chocolate pastille stuck between the wings. We gave these to our neighbours when we introduced ourselves (finally). They seem very nice – perhaps not too much older than us, with a small baby. Hopefully we will get to see more of them and maybe even practice our Japanese language skills with them!
Leftover gyoza were saved for Monday’s lunch. Here is Lara’s bento. It features an onigiri smiley face with steamed broccoli, apple triangles and a choc-chip vanilla cupcake. In the bottom layer is a heart onigiri (rice ball/triangle) with lettuce, cucumber flowers, soy-mince gyoza and an elephant bottle of dipping sauce.