Kwoklyn's Easy Midweek Recipe
March 18, 2021 | Holly Mansfield
With the colours of spring starting to emerge, this colourful healthy vegetarian main will be great for any date. You can't have a date night without some sharing, so the indulgent Gyoza will fit the occasion! Serves 2.
This recipe uses one Kabuto Mellow Miso Meal Kit
1 Kabuto Mellow Miso Meal Kit
For the gyoza: (or use pre-made for ease)
1/2 tsp garlic paste
1tsp soy sauce
1tsp oyster sauce
1tsp 5 spice
3 tbsp oil
6 gyoza skins
A little flour to stop the gyoza skins
For the dipping sauce:
Plum or Hoisin sauce
¼ tsp chilli flakes
For the miso bowls:
1 Kabuto Mellow Meal Kit - noodles and stock
6 stems of purple sprouting broccoli
2tsp Miso paste
1tsp Ginger paste
A few stems of dill
A handful of spring onions, finely sliced
Kabuto Meal Kit Furikake topping
If you’re making the gyozas yourself, finely chop the aubergine into approximately 1cm cubes. Heat the oil in a frying pan on a medium heat, and add the aubergines. Cook for 5 minutes until soft, stirring occasionally.
Next add the remaining gyoza ingredients to the pan (except the gyoza skins!). Allow the spice cook into the aubergine, then remove from the heat and set aside. Once cooled, lay the gyoza skins on a plate dusted in flour, and brush the upside rim of the skins in a little oil. Spoon a teaspoon of the aubergine mixture onto the centre of each skin, then fold them all over in half and crimp closed with your fingers (they should look like a mini pasty).
To cook the gyoza, heat a large non-stick frying pan on a medium heat. Add the oil and shallow fry the gyozas for 2-3 minutes, on one side only, until the pastry has turned crispy and brown. Work in batches if you need to, then set aside, or keep warm in the oven until ready to serve.
To make your miso bowls, heat a saucepan of water to simmering point, and add in the purple sprouting broccoli and asparagus. Cook for approximately 6 minutes. Once softened, remove and place into an ovenproof dish with a little oil in.
Next, stir together the miso, ginger paste and a squeeze of lemon. Drizzle over the broccoli and asparagus, and place in a pre heated oven at 200 degrees for 10 minutes.
To make your noodle bowls, add the noodle nests to a saucepan and cook as per the instructions on the packet with the stock sachet.
To make the gyoza dipping sauce, simply sprinkle the chilli flakes over either the plum or Hoisin sauce.
Once the noodles have cooked, serve into two bowls, and top with the broccoli and aubergine. Garnish with the dill, sliced spring onion and sprinkle over furikake topping. Serve with the gyozas and dipping sauce to the side.