Bowl of steamed dumplings using cured pork shoulder, sirloin, and ventresca

Seiji Yamamoto

Bowl of steamed dumplings using cured pork shoulder, sirloin, and ventresca

Ir View recipe video

Ingredients: 

 

 

Steamed dumplings

-Tenderloin 30g
-sirloin 30g
-Ventresca 30g
-Surimi 100g
-Mayonnaise without vinegar 40g
-Puréed dried shiitake mushrooms 70g
-Dried shiitake mushrooms 40g (5mm corners)
    

5 different vegetables tied in a bundle (all pre-cooked in the ham soup)

-White radish
-Yellow carrots
-Red carrots
-Purple carrots
-Trefoil
    

Winter melon  (pre-cooked in the ham soup)
    

Japanese ginger
    

Gold leaf
    

Blue  citron peel
 

Soup

-Bonito kelp  soup
-Chopped Iberian ham

Preparation: 

 

1. Peel  the winter melon  cooked  in the ham soup using a pork  cutter.

2. Prepare the 5 different vegetables.

3. Chop the ginger.

4. Sauté the cured pork tenderloin, sirloin, and  ventresca in  a skillet, and then chill.

5. Mix the cured pork tenderloin, sirloin, ventresca, surimi, vinegarless mayonnaise, dried mushroom purée, and dried mushrooms, and roll into balls.

6. Steam for 10 mins. in a steamer at 100ºC.

7. Serve the steamed dumplings, winter melon, 5 different vegetables, ginger, gold leaf, and blue citron peel in a bowl.

8. Pour the soup.

 

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