Recipe

Niku-niku Shu-chan (Beef Gyoza)

Ingredients　（4 Servings）

Beef round (sliced) 500g
Gyoza (dumpling) wrappers 25
Sesame Appropriate amount
Fresh pineapple Appropriate amount
Corn Appropriate amount
Ponzu sauce Appropriate amount
Onion 1/2 [A]
Asparagus 1 [A]
Chinese cabbage 2-3 [A]
Chinese chive 2 [A]
Sesame oil 2 teaspoons [B]
Broad bean chili paste 1 teaspoon [B]
Light soy sauce 1 teaspoon [B]
Sugar 1 teaspoon [B]
Vinegar 1 teaspoon [B]
Sake (alcohol) 1 desert spoon [B]

Instructions

  1. Finely chop the ingredients of [A]. (Except for the asparagus)
  2. Make the sauce with the seasoning of [B].
  3. Smear the meat with the finely chopped pineapple to soften it.
  4. Boil the asparagus with salt and then finely chop. Lightly stir-fry the onion in a frying pan.
  5. Mix together [A] and [B].
  6. Spread out the meat in the manner of making steamed meat dumplings. Next, add the ingredients of [A] and [B] and wrap with the meat. After this, wrap with the gyoza (dumpling) wrappers.
  7. Steam in a steamer for about 5 minutes. When ready, place on the corn, serve in a dish and then eat with sesame ponzu sauce.

★ Notes★
● It is difficult to cook the beef if using thick meat, so make sure to use thin slices.
● Using Miyazaki Beef for the meat produces a better and more delicious finish.
　(If using Miyazaki Beef, skip the preparations of (3).)