Ginger & Vegetable Gyoza Rice Bowl

Name: Ginger & Vegetable Gyoza Rice Bowl with Pickled Cucumber & Japanese Mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 sachet Sesame Seeds; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Teriyaki Sauce; 1 packet Basmati Rice; 1 packet Ginger Paste; 1 Carrot; 1 packet Vegetable Gyozas; 1 Asian Greens

with Pickled Cucumber & Japanese Mayo

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Allergens:

Sesamzaad

•Hvede

•Gluten

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Sesame Seeds

(Contains: Sesamzaad; May be present: Soja. )

1 packet

Japanese Dressing

(Contains: Hvede, Gluten, Sesamzaad, Soja; May be present: Pesce, Uova. )

Cucumber

1 packet

Teriyaki Sauce

(Contains: Sesamzaad, Soja; )

1 packet

Basmati Rice

1 packet

Ginger Paste

Carrot

1 packet

Vegetable Gyozas

(Contains: Gluten, Sesamzaad, Hvede; )

Asian Greens

Nutrition Values

Calories765 kcal

Energy (kJ)3200 kJ

Fat23.8 g

of which saturates2.7 g

Carbohydrate120 g

of which sugars20.2 g

Dietary Fibre5.8 g

Protein29.3 g

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a generous pinch of salt and sugar. Add cucumber to pickling liquid with just enough water to cover cucumber. Stir to coat and set aside.

• Finely chop garlic. Grate carrot. Roughly chop Asian greens. • In a small bowl, combine teriyaki sauce, the soy sauce, brown sugar and the sesame oil. Set aside. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.

• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.

• Drain pickled cucumber. Divide basmati rice between bowls. • Top with ginger vegetable gyoza and veggies and pickled cucumber. • Garnish with toasted sesame seeds. Drizzle with Japanese mayo to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the sesame seeds!