Unwrapped Gyoza Rice Bowl

Method

1. Cut the gyoza wrappers into 1 cm strips. Pour the oil into a 20 cm frying pan and heat on medium heat; when a test strip bubbles briskly straight away (about 170 °C), fry the strips in single layers, in batches, for 2 min in total, until golden. Lift onto kitchen paper. Stay by the hot oil and keep anything wet away from it.

   Add in this stepGyoza wrappers 8Vegetable oil (for the chips) 80 ml

   medium heat

2. In a small bowl, stir together the soy sauce, sake, oyster sauce, rice vinegar, sugar, starch and water until the starch dissolves.

   Add in this stepSoy sauce 4 tspSake 2 tspOyster sauce 2 tspRice vinegar 2 tspSugar 1 tspPotato starch 1 tspWater 4 tbsp

3. Move 1 tablespoon of the frying oil into a 26 cm frying pan (let the rest cool before disposing of it). Heat on medium-high heat, add the chopped garlic and ginger and, once fragrant, add the pork and stir-fry for 4 min, breaking it into small crumbs, until no pink remains and some bits are browned.

   Add in this stepGarlic cloves 2Fresh ginger 10 gMinced pork 200 g

   medium-high heat

4. Add the shredded cabbage and stir-fry for 2 min, until wilted but still crunchy. Add the chives cut into 4 cm lengths, stir the sauce again, pour it in and toss for 1 min until glossy and thickened. Turn off the heat and drizzle with sesame oil.

   Add in this stepCabbage 200 gGarlic chives 40 gToasted sesame oil 1 tsp

5. Heat the oil in a 20 cm non-stick pan on medium heat, crack in the eggs and fry for 3 min, until the edges are crisp and the yolks still soft.

   Add in this stepVegetable oil (for the eggs) 1 tspEggs 2

   medium heat

6. Fill bowls with rice, spoon over the gyoza stir-fry and top with a fried egg. Pile on the crisp wrapper chips, scatter with sliced spring onions, drizzle with chili oil and serve at once; add the chips at the last moment so they stay crunchy.

   Add in this stepHot cooked short-grain rice 300 gSpring onions 10 gChili oil (rayu) to taste