Vegetable Gyoza & Miso Corn Brown Rice Bowl
with Japanese spinach salad
The quantities provided above are averages only.
Ingredients
1 pack(s)
Sweetcorn
250 grams
Pre-cooked Brown Rice
1 sachet(s)
Sweet Chilli Sauce
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Miso Paste
(Contains: Soya)
120 grams
Baby Spinach
1 unit(s)
Cucumber
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Drain the sweetcorn in a sieve.
Mix the cucumber with the chilli flakes, apple cider vinegar and 0.5 tsp sugar (per 2P) in a bowl. Toss occassionally and season to taste with salt and pepper.
Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
Add a splash of water, cover and cook for 2-3 mins more.
Meanwhile, add the spinach to a bowl and pour over boiling water. Allow the spinach to wilt. Then drain and squeeze out any excess water from the spinach. Return back to the bowl and mix with the soy sauce, sesame seeds and a pinch of sugar. mis well, then taste and season with salt and pepper.
Place a pot over medium high heat with a knob of butter and miso. Once the butter is melted, add the corn and brown rice. Add a splash of water and toss together, allowing to warm through 4-5 mins.
Divide miso corn brown rice between bowls. Arrange the spinach salad, marinated cucumber, Japanese spinach salad and vegetable gyoza on top. Drizzle the sweet chilli sauce over the gyozas. Scatter the crispy onion over the bowl.
