Add Fruits and Veggies to Your Family’s Dinner with This Delicious Japanese Dish

Editor’s Note: Babble is a part of The Walt Disney Company.

Vegetables and fruits are essential for staying healthy, but kids just can’t seem to stand the taste of them. Luckily, we have a nutritious dish that incorporates both with flavors your little ones will actually enjoy.

Cut up vegetables — such as mushroom, cabbage, and spring onions — to place inside gyoza wrappers while cooking up some delicious eggplant. This Gyoza and Miso Eggplant dish — a nutritious take on a classic Japanese recipe — is the perfect way to get your kids to eat healthier while still offering them a meal they’ll enjoy.

Gyoza ingredients
image source: babble


Makes: 3 servings


  • 2 shiitake mushroom caps, finely chopped
  • 1/4 cup cabbage, finely chopped
  • 1 slice of eggplant, diced
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons spring onions, diced
  • 1/2 tablespoon garlic, diced
  • 1/2 tablespoon ginger, shredded
  • 1/2 tablespoon sesame seed oil
  • 12 round gyoza wrappers
  • Small bowl of water
  • Cabbage leaves
  • 2 tablespoons sauce: low-sodium soy sauce, splash of chili oil, rice vinegar (optional)


  1. For the filling, mix mushrooms, cabbage, eggplant, chives, spring onions, garlic, ginger, and sesame seed oil together in a bowl.
  2. Place a small spoonful of the filling on each gyoza wrapper. Use water to wet the edges of the wrappers, then fold over and press to close.

    image source: babble

  3. Place a metal vegetable steamer basket in a large pot. Fill the pot with water until it touches the bottom of the steamer. Line the basket with cabbage leaves, so that gyoza doesn’t stick.
  4. Bring water to a boil, then place gyoza on top of cabbage leaves, steaming each side for about 5 minutes.
  5. If desired, mix low-sodium soy sauce, a splash of chili oil, and rice vinegar to serve on the side.

    image source: babble

Miso eggplant ingredients
image source: babble

Miso Eggplant

Makes: 4 servings


  • 2 eggplants
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable stock
  • 1 tablespoon sugar
  • 1 1/2 tablespoons miso
  • Toppings: Japanese basil, ginger paste, white sesame seeds


  1. Cut eggplants in half. Add sesame oil to a pan and cook eggplant halves until browned on both sides.

    image source: babble

  2. For the sauce, mix vegetable stock, sugar, and miso together. Cook in a small pan until it thickens.
  3. Brush the sauce over eggplant.
  4. Top with basil, ginger paste, and sesame seeds. Serve with miso sauce and rice.

    image source: babble

Gyoza Eggplant Japanese food
image source: babble

Get Your Kids to Eat Fruit with These Healthy Homemade Gushers

Article Posted 10 hours Ago

Source link