I love the fresh flavours of Japanese food. From snacking on edamame beans and vegetarian sushi to feasting on vegetable katsu curry and tofu rolls – this is one Asian cuisine which caters amazingly for vegetarians. About a year ago we started making veggie sushi at home and since realising how easy, fun and cheap it is to prepare, this has become a regular contender for the evening meal. Making it yourself means you are in control of all the ingredients (so no nastys like MSG) and, if you have a healthy appetite like me, you can make a BIG batch which is perfect for next-day munchage.
One thing that has been lacking since I started opting for homemade Japanese over takeout though, has been the accompaniment of delicious vegetable gyoza dumplings which I always order when eating out. I’m not sure why I haven’t attempted to make them myself until now. I think I worried that they would be too fiddly or require exotic ingredients which can only be bought from obscure and faraway places but (obviously) this was unfounded. It turned out that most of the ingredients could be bought from the highly unexotic climes of ASDA, and the gyoza wrappers a 5-minute walk from my work.
I bought a lovely traditional bamboo streamer and served them steamed however they can also be shallow fried which will add a crispy texture to the skins. Amazing served with soy sauce which can be made even more delightful by adding a little ginger, garlic, chilli and spring onions.