Unagi On Rice & Miso Soup & 4 Pcs Gyoza Combo Recipe
Make Unagi On Rice & Miso Soup & 4 Pcs Gyoza Combo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Unagi on Rice
Miso Soup
Gyoza
Method
Unagi on Rice
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Make the Unagi Sauce
In a small saucepan, combine soy sauce and mirin. Heat gently until slightly thickened, then remove from heat.
- 3
Assemble the Dish
Fluff the sushi rice and place it in a bowl. Top with grilled unagi, drizzle with the prepared sauce, and sprinkle with sesame seeds and sliced green onions.
Miso Soup
- 4
Prepare the Dashi Stock
In a pot, bring the dashi stock to a gentle simmer.
- 5
Mix in Miso Paste
In a small bowl, mix the miso paste with a ladle of hot dashi stock until smooth, then stir it back into the pot. Do not boil after adding miso.
- 6
Add Tofu and Seaweed
Gently add cubed tofu and seaweed to the pot. Simmer for 2-3 minutes until heated through. Top with sliced green onions before serving.
Gyoza
- 7
Prepare the Filling
In a bowl, mix ground pork, chopped cabbage, minced garlic, minced ginger, soy sauce, and sesame oil until well combined.
- 8
Fill the Gyoza
Place a gyoza wrapper on a flat surface. Add about 1 tablespoon of filling to the center. Wet the edges with water, fold the wrapper over, and pinch to seal. Repeat for all wrappers.
- 9
Cook the Gyoza
In a non-stick skillet, heat a small amount of oil over medium heat. Place the gyoza in the skillet and fry for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup of water to the skillet and cover immediately. Cook for 5-7 minutes until the water has evaporated and the gyoza are cooked through.