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Pork Shumai
Pork Shumai
Shumai, like gyoza, originated from Chinese cuisine. Shumai are kind of an open-faced dumpling filled with ground pork and are then steamed. The ingredients in Chinese and Japanese Shumai are very similar. The one simple thing that stands out in Japanese shumai is that they place a single pea in the center; more so for presentation and not flavor.
Equipment
- steamer
Ingredients
- 3/4 lb ground pork
- 1/2 small onion
- 3 dried shiitake mushrooms rehydrated
- 1 tsp ginger grated
- 3 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- peas
- wonton wrappers
- 2 cabbage leaves for the steamer
Instructions
- Mix together the ground pork, onion, mushrooms, soy sauce, sesame oil, sake, ginger, cornstarch, salt, sugar, and white pepper.
- Take a wonton wrapper and stuff it with a heaping tbsp of the filling. Gently form it into a barrel shape.
- Place a single pea in the center of the shumai.
- Bring water to a boil in a steamer pot. Line the steamer with a couple of cabbage leaves.
- Place the shumai in the steamer and place the cover on.
- Steam for 10 minutes.
Shrimp Umani
Shrimp Umani
Shrimp umani are whole shrimp cooked in a heavily flavored broth consisting of ginger, dashi, sake, soy sauce, mirin, and sugar. The shrimp are typically eaten on Japanese New Years, symbolizing good health and longevity.
Ingredients
- 10 large whole shrimp
- 1” ginger sliced
- 1 cup dashi stock
- 1/3 cup sake
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
Instructions
- Trim the antennas and tips of the tails from the shrimp.
- Bring the dashi, soy sauce, sake, mirin, sugar, and ginger to boil in a small over medium heat.
- Add in the shrimp.
- Cook for 2 minutes a side.
- Take the shrimp off the heat. Place a cover on the pot and let sit for 3 minutes.
Grilled Miso Chicken
Grilled Miso Chicken
Have extra miso paste and don’t know what to do with it? Miso makes a great marinade for chicken, pork, and even fish such as salmon. The chicken only needs 4 hours of marinating and grills up in 10 minutes.
Ingredients
- 1/4 cup miso paste
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 4 boneless skinless chicken thighs
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Preheat your broiler or grill. If broiling, place your thighs on a rack on a baking pan lined in foil.
- Broil or grill the chicken for 5-6 minutes a side. Let rest before serving.
