This was another Gyoza class but we prepared 2 kinds of fillings, one is our regular pork & vegetable Gyoza, then Vegetarian version with Tofu, mushrooms and vegetables.
Tofu, or bean curd, is widely known around the world but I have noticed Tofu available in other countries are not always the same as ours in Japan. Not a few of my guest were surprised to see our Tofu and told me that their Tofu were harder in texture, not as fresh as the ones we normally get here.
Good fresh Tofu has an earthy flavour of soy beans. It is tasty as it is but also makes a great substitute for pork meat when you prepare Gyoza fillings. It is also super easy to mix with other ingredients. Sometimes our Tofu is too fresh so just make sure to drain it a little before you use.
It was the beginning of Autumn in Tokyo, the perfect season to use mushrooms in home cooking! We have a big variety of reasonable mushrooms in Japan, such as Shiitake, Maitake, Enokidake, Shimeji, Hiratake etc.
Sun dried Shiitake mushrooms make a great soup broth, which is an ideal substitute for our famous smoked bonito fish . I use this dired Shiitake broth as Dashi for 100% vegetarian miso soup and it is very tasty, both for vegetarians and non-vegetarians!
At the class, non-vegetarian guests also tried vegetarian Gyoza and they seemed to like it as well.
The only concern was if my guests could find the ready-made Gyoza wrappers at the supermarkets in their neighbourhood…. I am crossing my fingers that they did in Tel Aviv and Boston.
Many thanks for coming to my kitchen!