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Organic Mungbean Chips

Spiral_Chips_MungBean_ORganic_50g_2000

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SKU: 05250

Country of Origin: Made in Japan
Size: 50g
Units per Carton: 10

Ingredients

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Organic mungbean, sea salt

Nutritional Information

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	Per 25g	Per 100g
Energy	387kJ	1550kJ
Protein	6.8g	27.2g
Fat, Total	<1g	<1g
-Saturated	0g	<1g
Carbohydrates	15.9g	63.5g
-Sugars	<1g	1.2g
Sodium	218mg	870mg

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We are currently looking for a mid-weight Designer with a keen creative eye and strong visual aesthetic to join our growing in-house marketing team. You’ll be a creative, articulate, highly organised and motivated individual who possesses a strong work ethic and a can-do attitude.More details in the link below:
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You can do no wrong serving up this beautiful Miso

You can do no wrong serving up this beautiful Miso Chicken Wing Braise dish for Father’s Day! Cooked by our in-house chef Norie, using our organic or conventional Hatcho miso, Organic Sunflower Oil, Mirin, and Organic Maple Syrup. 🍗INGREDIENTS (10 pieces)
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Sweet Hatcho Miso Sauce
◘ 100g Spiral Organic or Conventional Hatcho Miso
◘ 1/3C Spiral Mirin
◘ 1/3C Spiral Organic Maple SyrupChicken Wings
◘ 1kg (7-8 pieces) chicken wings, flat/winglet parts separated from the drumettes, and tips removed
◘ ¼C Sweet Hatcho Miso Sauce
◘ 2C warm water
◘ 1-2 dried chilli (optional)
◘ 3 small bunches bok choy, Chop leaves and cut the bottom stem section into quarters
◘ 1Tbsp Spiral Organic Sunflower Oil
◘ 2 boiled eggs, peeled and cut in half or quarters
◘ Salt to tasteMETHOD
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Sweet Hatcho Miso Sauce1. In a small mixing bowl, whisk all ingredients together till you have a smooth paste.2. Transfer to a small pot to heat. Stir and when it comes to the boil, turn off the heat and let cool.
Chicken Wings1. In a large pot add chicken (and dried chilli), cover with the sweet Hatcho miso sauce and water.2. On high heat bring to the boil, reduce and simmer. Covering the chicken and liquid with a round piece of baking paper (cut out circle to the size of the pot) and the pot lid cook for about 1 hour until chicken is tender and the meat comes off the bone.3. In a frying pan, heat oil and add bok choy stems. Stir fry for about a minute before adding the leaves, salt to taste and add a little water (about 1Tbsp).4. Serve chicken with bok choy and boiled eggs.#spiralfoods #thisearththisfood #wholefoods #organic #misochickenwings #miso #chickenwings #wingsrecipe #wingswednesday #wingwednesday #hatchomiso #hatcho #dengaku #dengakumiso #fathersday #dadsday

You can't go wrong with gyoza on a Saturday (or an

You can't go wrong with gyoza on a Saturday (or any day if we're being honest)! Here's our take on the popular Japanese dumpling with a homemade dipping sauce 🥟🥟🥟INGREDIENTS (about 40 pieces)
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Filling
◘ 250g beef/pork mince
◘ 1/4 bunch of (about 30g) coriander or 1/2 bunch garlic chives or 3-4 spring onions, finely chopped
◘ 1tsp grated ginger
◘ 1 egg
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◘ 1tsp Spiral Organic Shoyu/Tamari
◘ 1Tbsp cornflour/potato starch
◘ 1 packet of wonton/gyoza sheets (about 40 sheets)
◘ Spiral Organic Sunflower Oil for fryingDipping sauce
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◘ 1 part Spiral Organic Natural Sesame Oil
◘ Chili (optional)METHOD
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1. In a small mixing bowl, mix all the dipping sauce ingredients together.2. In a medium mixing bowl, combine all the filling ingredients together.3. Place 1 teaspoon of filling in the centre of the wonton/gyoza sheet.4. With your finger, spread a little water along the edge of the sheet. Fold the sheet in half, joining the ends together to make a triangle shape. Push the air out and press the sides together firmly.5. In a frying pan, preheat sunflower oil, then fry one side of the dumplings until they’re light brown. Flip to fry other side. Drain oil on a paper towel.6. Serve with dipping sauce.** For a healthier option, boil the dumplings instead of frying. When the dumplings rise, they’re ready to eat!#spiralfoods #thisearththisfood #wholefoods #friedgyoza #organic #gyozalover #japanesefood #dumplings #fortheloveofgyoza #japanese #fortheloveofdumplings

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