2013.11.08: Broccoli Shumai
This recipe is just so cute and such an interesting take on shumai I have to try making it.
Sakamoto Masayuki's Broccoli Shumai
Author: Sakamoto Masayuki
Recipe type: Main, Appetizer
Cuisine: Chinese, Japanese
- A huge head of broccoli cut into 8 florets
- Onion, ¼ one (minced)
- Potato starch (katakuriko), 2tbsp
- Pork, 1500g
- Salt, ½tsp
- Sugar, 2tsp
- Soy sauce, 2tsp
- Sake, 2tsp
- Sesame oil, 2tsp
- Ginger juice, 1tsp
- Shumai wrappers, 1 package, cut into 2mm strips
- 1 egg yolk (for the sauce)
- Soy sauce (appropriate amount) (for the sauce)
- Mustard paste (appropriate amount) (for the sauce)
- Onion, 10g (minced) (for the sauce)
- Salt, ¼tsp (for the sauce)
- Sugar, ¼tsp (for the sauce)
- Sesame oil, 2tsp (for the sauce)
- Water, 1tsp (for the sauce)
- Cut the top off from the stem of the broccoli. Keep the stem, you'll be using it later.
- Cut the broccoli into 8 florets
- Take the stem from before, cut off the branches and all that untill it's smooth, then mince it.
- In a bowl, mix the minced broccoli with minced onions, potato starch, and mix well.
- Add ½tsp of salt to the pork and mix well.
- When the salt is fully mixed in, add in sugar, soy sauce, sesame oil, and ginger juice to the meat and mix well.
- Add in the onions and broccoli from before and mix that well.
- When that's all mixed in, divide the meat into 8 portions and form each into a ball.
- Stick a floret right-side up into each ball (yes, we want it to stick out)
- Coat the bottom of each ball in shumai wrappers and stick them on a plate.
- Place the plate in a pan on top of a steaming lid thing and steam for 10 minutes.
- While that steams, make the sauces.
- Add as much soy sauce as you want to the bowl with the egg yolk (he only filled it up so the soy sauce covered the bottom of the egg, but he says to add as much as you like). Add in some mustard paste and mix well.
- For the second sauce, add salt, sugar, sesame oil, and water to the little bowl with the minced onions and mix well.
- When the shumai are steamed, take them off the one plate with tongs and re-plate them and enjoy!