with Japanese spinach salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Sweetcorn
1 pack(s)
Pre-cooked Brown Rice
250 grams
Sweet Chilli Sauce
1 sachet(s)
Vegetable Gyoza
20 unit(s)
Apple Cider Vinegar
1 sachet(s)
Crispy Onions
1 sachet(s)
Soy Sauce
1 sachet(s)
Miso Paste
1 sachet(s)
Baby Spinach
120 grams
Cucumber
1 unit(s)
Sesame Seeds
10 grams
Dried Chilli Flakes
1 sachet(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Sugar
to taste
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Drain the sweetcorn in a sieve.
- Mix the cucumber with the chilli flakes (use less if you don't like spice), vinegar and ½ tsp sugar (per 2P) in a bowl.
- Toss occasionally 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.
- Mix 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 top.
3042
kJ
Energy (kJ)
727
kcal
Energy (kcal)
21.5
g
Fat
3.4
g
of which saturates
103.1
g
Carbohydrate
12.4
g
of which sugars
10.9
g
Dietary Fiber
25.1
g
Protein
0
mg
Cholesterol
5.84
g
Salt
