The Breakers Dinner At Bella's Recipes

Dinner at Bella's Recipes

Gyoza (Dumplings)

Ingredients

1 tablespoon sesame oil

2 cups chopped cabbage

1/4 cup chopped onion

1 clove garlic, chopped

1/4 cup chopped carrot

1/2 pound ground pork

1 egg

1 tablespoon vegetable oil

1 (10 ounce) package wonton wrappers

1/4 cup water

1/4 cup soy sauce

2 tablespoons rice vinegar

Directions

1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
2. Preheat vegetable oil in a large skillet over medium high heat.
3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
5. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Beef Negimaki (Sliced Beef and Scallions)

1 lb beef, thinly sliced and pounded to paper thin
1 carrot
1 bunch scallion
12 string beans
1 Table spoon vegetable oil
2 Table spoon soy sauce
2 Table spoon mirin
1 Table spoon sake (optional)

• Spread beef in one layer and season with salt and peppe.
• Cut carrot to 1/3 inch square and 2 to 3 inches long or the same length as the width of beef.  Blanch carrot.
• Grill scallions and cut into 2 to 3 inches long or the same length as the width of beef. 
• Clean beans and blanch.  Cut beans into 2 to 3 inches or the same length as the width of beef.
• Mix soy sauce, mirin and sake in a small bowl. 
• Lay beef on the cutting board and lightly sprinkle flours, and then place vegetables on the beef and roll.  Close with tooth picks.
• In a medium saute pan, heat oil and sear the beef rolls.  Add a half of soy sauce mixture and cook for 1 minute.  Finish sauteing with remaining soy sauce mixture. For thicker sauce, mix 1 teaspoon cornstarch into say sauce mixture before adding to the saute pan.

Vegetable Tempura

INGREDIENTS:

Assorted vegetables of your choice, such as zucchini, mushrooms, broccoli, etc.
peanut oil, for frying
***Tempura Batter***
1 cup cold water or cold beer
1 tablespoon vegetable oil
1 egg yolk
1 cup sifted unbleached flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
***Dipping Sauce***
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 teaspoon mirin
1 tablespoon ginger -- grated
1 tablespoon sliced scallions

PREPARATION:

For the batter: In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.

For the dipping sauce: Combine all ingredients in bowl. Stir to combine. Keep chilled until use.

For tempura vegetables, simply drop your choice of veggies into the batter, remove with tongs and drop into hot (350 degrees) peanut oil until golden brown. Serve with dipping sauce on the side.

Asian Inspired Braised Beef Short Ribs

4-5 lbs of beef short ribs

1/2 cup of soy sauce

1/3 cup of brown sugar

2 tbsp sesame oil

2 tbsp rice wine vinegar

2 green onions, chopped

4-5 cloves of garlic, minced

1 tbsp fresh ginger, grated

Sea salt and freshly cracked pepper, to taste (if desired)

Pinch of crushed red pepper

Combine all the ingredients together in a large zip lock bag. Add the short ribs and marinate for at least 4 hours.

Preheat the oven to 275 degrees. Heat a large skillet over medium high heat and add a touch of olive oil and some cooking spray. Once the pan is HOT, add a few short ribs, searing them on all sides until nicely browned. Repeat the process until all ribs are browned. Place the ribs meat side down in a large glass baking dish that has been coated with cooking spray. Pour the marinade over the top of the ribs, cover tightly with tin foil and place in the oven to braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.

Place the ribs on a platter and cover loosely with a tin foil tent. Place the braising liquid in a pan and boil until it reduces down by half. Serve the ribs with a bit of the reduced braising liquid on top. Enjoy.

Salmon Teriyaki

Serves 2

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes 150 ml

5 tablespoons Mizkan (Bonito Flavored) Soup Base
3 tablespoons Mizkan HONTERI Mirin Seasoning
3 tablespoons sake
1 tablespoon sugar
1 teaspoon cornstarch

Method:

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
4. Pre-heat the oven to 350 degree F.
5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.

Ginger Dressing for Salad

Ingredients

1 cup olive oil

1/4 cup soy sauce

1 lemon, juiced

3 cloves garlic, minced

3 tablespoons minced fresh ginger root

1 teaspoon prepared Dijon-style mustard

2 teaspoons honey

ground black pepper to taste

Directions

1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.