This consisted of pan-fried open-ended stick-shaped gyoza filled with a crave-worthy mix of shio koji marinated lobster mushrooms 🍄🟫 foraged by Humi and Jason, tofu from Ota Tofu, green onions, and cabbage. They were crispy on one side with a softer, tender layer on the other side. They were served with a zesty tamari dipping sauce with a hint of their chili crisp.
#bogyoza #gyoza #veganjapanesefood #supportveganbusinesses #pdxvegan
VÉGÉTALIEN
