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Ingredients

Gyoza, Rice and Edamame:

• 3/4 cup short grain rice
• 2 cups edamame, soybeans, from the frozen vegetables section of large markets
• 1 1/2 cups shredded Napa cabbage plus 1 large whole leaf
• Coarse salt
• 1/4 pound ground pork
• 1/4 cup 300 count baby shrimp, a handful, chopped
• 1 tablespoons sake, or a splash mirin may be substituted
• 1 inch fresh ginger, minced
• 1 scallion, finely chopped
• 1 tablespoon tamari dark aged soy, available on Asian food aisle of market
• 1 teaspoon sesame oil
• A few grinds black pepper
• 12 gyoza or won ton wrappers

Teriyaki Steak:

• 2 fillet of beef steaks, 1 inch thick, 6 ounces each
• 1 teaspoons steak seasoning or salt and pepper
• 1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry
• 1 tablespoon light oil: wok oil, peanut oil or vegetable oil
• 4 scallions chopped on an angle into 1 inch pieces

Dipping Sauce for Gyoza:

• 3 tablespoons tamari dark soy, eyeball it
• 1 teaspoon hot sweet mustard, from Asian foods aisle or other prepared mustard
• 2 teaspoons rice wine or white vinegar

Description

Food Network Invites You To Try This Passport To Japan: Edamame, Gyoza, Rice And Teriyaki Beef Recipe From Rachael Ray.

Food Network