Everyday

JULIA BUSUTTIL NISHIMURA shares some of her favourite Japanese dishes for simple suppers.

- JULIA BUSUTTIL NISHIMURA

Spinach, tofu and ginger gyoza

MAKES 25 // PREP 40 MINS // COOK 15 MINS

1 For filling, pat tofu dry with paper towel. Transfer to a bowl and finely crumble. Blanch spinach in a large saucepan of salted boiling water (30 seconds). Refresh in iced water, then drain. Squeeze out all excess water and finely chop. Add to tofu with remaining ingredients and mix well with hands to combine.

2 To make gyoza, line a large baking tray with baking paper. Working with one wrapper at a time, place 3 tsp of filling in the centre, brush edges with a little water and pleat the edge 5 times. Fold to enclose the filling. Place on a tray and cover with a damp tea towel; repeat with remaining filling and wrappers.

3 For dipping sauce, combine ingredients in a bowl and set aside.

4 Heat half oil in a large frying pan over medium-high heat. Add half the gyoza to pan and cook, on one side, without turning, until golden (3 minutes). Add 60ml water (be careful, hot oil will spit); cover and cook until dumplings are tender and water has evaporated (3 minutes). Transfer to a plate and keep warm. Repeat with remaining oil, gyoza and water.

5 Serve gyoza scattered with micro tatsoi with dipping sauce on the side.

Chicken and prawn chawanmushi

SERVES 6 // PREP 20 MINS // COOK 25 MINS (PLUS STANDING)