Cooking Index - Cooking Recipes & IdeasPassport To Japan: Edamame, Gyoza, Rice And Teriyaki Beef Recipe - Cooking Index

Passport To Japan: Edamame, Gyoza, Rice And Teriyaki Beef

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Gyoza Rice and Edamame
3/4 cup 120g / 4.2ozShort grain rice
2 cups 320g / 11ozEdamame (soybeans)
  = (from the frozen vegetables section of
  Large markets)
1 1/2 cups 355mlShredded Napa cabbage - plus
1   Large whole Napa cabbage leaf
  Coarse salt - as needed
1/4 lb 113g / 4ozGround pork
1/4 cup 36g / 1.3ozBaby shrimp - (300 count) - chopped
1 tablespoon 15mlSake
  = (or a splash mirin may be substituted)
1   Inch fresh ginger - minced
1   Scallion - finely chopped
1 tablespoon 15mlTamari dark aged soy
  = (available on Asian food aisle of
1 teaspoon 5mlSesame oil
  A few grinds black pepper
12   Gyoza or won ton wrappers
  Teriyaki Steak
2   Fillet beef steaks - 1"-thick - (6 oz ea)
1 teaspoon 5mlSteak seasoning
  = (or salt and pepper)
1/3 cup 78mlTeriyaki sauce
  = (or 1/4 cup tamari dark soy mixed with
  2 tbspns dry sherry)
1 tablespoon 15mlLight oil
  = (wok oil, peanut oil or vegetable oil)
4   Scallions - chopped on an angle
  Into 1" pieces
  Dipping Sauce For Gyoza
3 tablespoons 45mlTamari dark soy
1 teaspoon 5mlHot sweet mustard
  = (from Asian foods aisle or other
  Prepared mustard)
2 teaspoons 10mlRice wine
  = (or white vinegar)

Recipe Instructions

Place 2 pots of water on to boil: 1 pasta pot with a few inches of water in it, 1 medium sauce pan with 1 1/2 cups of water in it. Cover both pots and bring all the water to a boil.

When the smaller pot of water comes to a boil, stir in rice and return water to a boil. Reduce heat to simmer. Place a colander over the pot and add the edamame to it. Place the pot cover over the edamame nesting it in the colander. Steam the edamame 5 minutes, then remove them to 2 small bowls, salt them and cover bowls with plastic or foil to keep warm. Set colander aside and return pot lid to rice, stirring rice before replacing the lid.

While the edamame are steaming, before removing them to the bowls, you have a pocket of time to work with. Add 1/2 cup, a couple of handfuls of Napa cabbage to the second pot of water. Blanch the shredded cabbage 1 minute and remove with a spider or tongs to paper towels to drain and cool. Chop shredded blanched cabbage.

Combine meat, chopped salad shrimp, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl. Place 2 teaspoons of filling on each won ton wrapper. Wet your fingertips to help seal won ton wrappers. The gyoza should look like small half moons.

Place 1 or 2 Napa cabbage leaves into the bottom of the colander. The leaves will prevent your dumplings from sticking to the surface of colander. Arrange dumplings on Napa leaf in colander and steam over second larger pot of simmering water. Place large pot lid over the colander to trap the steam. Dumplings need to steam 10 to 12 minutes. While you are working on this, go back and forth with the edamame as necessary per above directions.

While dumplings work, slice the fillet steaks thinly across the grain. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat. Add oil and the meat and stir-fry. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.

Use remaining raw shredded Napa cabbage as a bed to serve your dumplings on. Plate all of your items on little dishes and in small bowls.

Mix dipping sauce of tamari, mustard and vinegar for the gyoza and set out alongside dumplings.

Warm or cold sake, leftover from cooking, is the perfect beverage and chilled navel oranges or tangerines make a refreshing end to this meal.

This recipe yields 4 servings.

30 MINUTE MEALS with Rachael Ray - (Show # TM-1D19) - from the TV FOOD NETWORK


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