Vegetable gyoza
Gyoza is an iconic izakaya dish (izakayas are Japanese pubs). They should be spicy, umami-rich and full of texture. Everyone makes them slightly differently, because in principle you can fill gyoza wrappers with anything. Then you fold, fry and steam them. The result? A snack, side dish or starter that you just can’t stop eating. The version from Nanban by Tim Anderson is vegetarian, with mushrooms, cabbage, leek, ginger and garlic.
How to make vegetable gyoza
Heat the sesame oil in a frying pan and add the mushrooms, Chinese cabbage, leek, ginger root and garlic. Fry everything for approximately 10 minutes, or until the vegetables are soft but not yet mushy, over medium heat.
Add the pepper, yuzu kosho and salt (if using), stir in the spring onion and miso, and fry everything for another 2–3 minutes. If the mixture looks too dry, add a splash of water, but make sure it evaporates completely while the vegetables are cooking. Leave the vegetable mixture to cool. Fill the gyoza and fold them closed.
Fry the gyoza for three minutes on each side and, at the end, add a splash of water or sake and immediately cover the pan with a lid so the gyoza can steam until cooked. This makes the gyoza both crispy and tender.
Nanban
€ 29.95
Fontaine Uitgevers
Image: Paul Winch-Furness
