a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat. 

b) Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

c) Boil a half-full kettle. Trim the green beans and cut into thirds.

d) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.

e) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the beef mince, beans and sliced mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) When the beef is browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min. 

a) Add the miso paste, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the beef.

b) Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

a) Remove from the heat and stir the honey through the sauce. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Taste and add more salt and pepper if needed. Add a splash of water to loosen if needed.

a) Share the rice between your bowls.

b) Top the rice with the miso beef and vegetable gyozas.

c) Sprinkle over the sesame seeds to finish.