Passport To Japan Edamame Gyoza Rice And Teriyaki Beef Food

PORK GYOZA WITH GINGER DIPPING SAUCE

Steps:

• For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
• For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
• To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
• To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger dipping sauce.

TAPSILOG

Steps:

• Whisk the lemon juice, soy sauce, oil, oyster sauce, garlic, brown sugar and pepper together in a large bowl. Add the beef and massage the marinade into the slices for about 15 seconds. Set aside to marinate for about 15 minutes while you prepare the rice and eggs.
• Meanwhile, cook the rice in a small saucepan with a tightly fitting lid according to package directions. Heat a large skillet over medium heat. Add oil to coat the bottom of the skillet. Crack the eggs into the skillet and cook until the whites are set and the yolks are still soft, 3 to 4 minutes. Remove the eggs from the skillet and set aside.
• Place the skillet back over high heat for 1 minute. Add the meat and marinade. Sprinkle with the salt and cook until the liquid is reduced by half, about 2 minutes. Serve the meat over the rice with the eggs on the side.