Shumai - Japan Recipe

Ingredients and Directions

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins. Forn the wonton skins into"bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14minutes over high heat.

The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.



Yakitori - Japan Recipe

Ingredients and Directions

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to medium−low and simmer until reduced to one cup. (About 10 to 15 min.)

Set aside.

12 ounces of boned, skinless chicken
8 ounces of chicken livers cold water
4 medium dried chinese black mushrooms, soaked in hot water until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges

Soak the bambo skewers in cold water while you cut up the ingredients Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths.
Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.