Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef

Name: Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 59 milliliters 300 count baby shrimp, a handful, chopped; 2 fillets beef steaks, 1 inch thick, 6 ounces each; 4 servings Coarse salt; 473 milliliters edamame, soybeans, from the frozen vegetables section of large markets; 1 inch fresh ginger, minced; 113 grams ground pork; 1 teaspoon hot sweet mustard, from Asian foods aisle or other prepared mustard; 355 milliliters shredded Napa cabbage plus 1 large whole leaf; 9 servings A few grinds black pepper; 2 teaspoons rice wine or white vinegar; 1 Tbsp sake, or 1 tablespoon mirin may be substituted; 1 teaspoon steak seasoning or salt and pepper; 1 scallion, finely chopped; 4 scallions chopped on an angle into 1 inch pieces; 1 teaspoon sesame oil; 177 milliliters short grain rice; 1 Tbsp tamari dark aged soy, available on Asian food aisle of market; 3 Tbsps tamari dark soy, eyeball it; 79 milliliters teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry; 1 Tbsp light oil: wok oil, peanut oil or vegetable oil; 12 gyoza or won ton wrappers

Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef requires roughly 40 minutes from start to finish. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 489 calories, 25g of protein, and 15g of fat. If you have count baby shrimp, tamari soy, vegetable oil, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a dairy free diet. This recipe is typical of Japanese cuisine. It works well as a reasonably priced main course.

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.

Ingredients you will need

Pasta

Sauce

Water

Equipment you will use

Sauce Pan

Pot

When the smaller pot of water comes to a boil, stir in rice and return water to a boil. Reduce heat to simmer.

Ingredients you will need

Water

Rice

Equipment you will use

Pot

Place a colander over the pot and add the edamame to it.

Ingredients you will need

Edamame

Equipment you will use

Colander

Pot

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.

Ingredients you will need

Edamame

Rice

Salt

Equipment you will use

Colander

Bowl

Aluminum Foil

Pot

While the edamame are steaming, before removing them to the bowls, you have a pocket of time to work with.

Ingredients you will need

Edamame

Equipment you will use

Bowl

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.

Ingredients you will need

Napa Cabbage

Cabbage

Water

Equipment you will use

Paper Towels

Tongs

Pot

Combine meat, chopped salad shrimp, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl.

Ingredients you will need

Black Pepper

Sesame Oil

Green Onions

Cabbage

Ginger

Shrimp

Tamari

Meat

Sake

Equipment you will use

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.

Ingredients you will need

Wonton Wrappers

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.

Ingredients you will need

Napa Cabbage Leaves

Water

Equipment you will use

Colander

Pot

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.

Ingredients you will need

Edamame

Equipment you will use

Colander

Pot

While dumplings work, slice the fillet steaks thinly across the grain. Toss with seasoning and teriyaki or tamari and sherry.

Ingredients you will need

Seasoning

Sherry

Steak

Tamari

Grains

Heat a nonstick skillet over high heat.

Equipment you will use

Frying Pan

Add oil and the meat and stir-fry. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.

Ingredients you will need

Green Onions

Meat

Cooking Oil

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.

Ingredients you will need

Napa Cabbage

Equipment you will use

Bowl

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

Ingredients you will need

Dipping Sauce

Mustard

Vinegar

Tamari

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

Ingredients you will need

Tangerine

Drink

Sake

Equipment

Ingredients

Servings:

59milliliters

300 count baby shrimp, a handful, chopped 2fillets

beef steaks, 1 inch thick, 6 ounces each 4servings

Coarse salt 473milliliters

edamame, soybeans, from the frozen vegetables section of large markets 1inch

fresh ginger, minced 113grams

ground pork 1teaspoon

hot sweet mustard, from Asian foods aisle or other prepared mustard 355milliliters

shredded Napa cabbage plus 1 large whole leaf 9servings

A few grinds black pepper 2teaspoons

rice wine or white vinegar 1Tbsp

sake, or 1 tablespoon mirin may be substituted 1teaspoon

steak seasoning or salt and pepper 1

scallion, finely chopped 4

scallions chopped on an angle into 1 inch pieces 1teaspoon

sesame oil 177milliliters

short grain rice 1Tbsp

tamari dark aged soy, available on Asian food aisle of market 3Tbsps

tamari dark soy, eyeball it 79milliliters

teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry 1Tbsp

light oil: wok oil, peanut oil or vegetable oil 12

gyoza or won ton wrappers

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.