Directions

To Cook

1. Place the teriyaki marinade, ginger, mushrooms & stock in a small saucepan and simmer until reduced by half.
2. Add in the agar agar and simmer until dissolved constantly stirring.
3. Once dissolved, pour the teriyaki sauce mix into a 20cm square pan. Leave to cool and set.
4. Meanwhile, combine the tofu, shiitake mushrooms, garlic chives, ginger and soy sauce, set aside.
5. Once teriyaki sauce mix has set, cut the jellied sauce into 1 cm cubes.
6. Using a rolling pin, gently roll the Gow Gee wrappers to make them slightly thinner, then fill with 1-2 tsp of the shiitake mushroom and tofu mixture, and 1-2 cubes of the jellied teriyaki sauce. Pleat the top and twist to enclose the filling.
7. Place in a lightly oiled steamer and steam until cooked through and translucent.
8. To make the batter, mix the flour, beaten egg and chilled soda water lightly.
9. Lightly dust the vegetables with plain flour, dip in the batter and cook in hot oil until crisp. Allow to drain on kitchen paper.
10. Mix the Kewpie mayonnaise, lime juice & wasabi paste (to taste).
11. Arrange the dumplings and tempura-battered vegetables on a platter with spoons.
12. Serve with lime and wasabi mayonnaise for dipping and garnish with radish, cucumber ribbons and spring onion curls.