Gyoza Bowl with Steamed Rice and Roasted Onion Teriyaki Sauce

Ingredients for 100 portions:

• 500 pcs Yumbau Yellow Gyoza (frozen)
• 18 kg long-grain rice (raw, yields approx. 45 kg cooked)
• 3 kg carrots, finely grated
• 2 kg iceberg lettuce, cut into strips
• 2 kg frozen peas

For the teriyaki sauce:

• 3 l soy sauce
• 1.5 l water
• 500 g sugar
• 200 g cornstarch (for binding)
• 100 g garlic, chopped
• 100 g ginger, grated

Preparation:

1. Cook rice in a combi steamer or large pots.
2. Teriyaki sauce: bring soy sauce, water, sugar, garlic and ginger to the boil, thicken to desired consistency with cornstarch dissolved in water.
3. Briefly heat frozen peas through in the sauce.
4. Prepare gyoza in a pan or on a flat-top grill: sear for 2–3 minutes, add 60 ml water, cover and steam for a further 3 minutes.
5. Build the bowl: rice as a base, arrange lettuce and carrots to the side, place gyoza in the centre, spoon sauce over the gyoza.

Tip: Toasted sunflower seeds as a topping are more affordable than sesame seeds and provide a pleasant crunchy texture.