Easy to make and delicious like restaurant-quality! Warm and heartwarming shumai and ready-to-make mixed rice

Hello. I am Ayumi Nakaganji, a chef.

February is a month with many cold days. When it's cold, seeing the steam coming out of a steamer or the steam rising when you open the lid can make you feel a little happy.

This time, we will introduce some steamed dishes that you will want to eat right now, as well as a rice dish that allows you to easily enjoy seasonal chrysanthemum.

1: Nothing beats steamed food on a cold day! "Pork Shumai with plenty of perilla leaves"

This is a unique shumai with plenty of shiso leaves. Most shumai wrappers are sold in packs of 30, so this recipe uses that amount. It seems that many people have never made shumai at home, but personally I think it's much easier than gyoza.

Sometimes, department stores sell packs of shiso leaves that contain about 100 leaves at a bargain price. I always jump at the chance to get one, but it's quite hard to use them all up... This time, I used a lot of them by putting them in the shumai filling.

Image: Ayumi Chuganji

Ingredients (30 servings)
Minced pork (lean)・・・250g
Shumai skins...30 pieces
Onion・・・250g
Perilla leaves・・・20 pieces
Potato starch... 4 tablespoons
A. Dried shrimp (if available)...10g
A Ginger (grated)・・・1 tablespoon
A Sugar...2 teaspoons
A Salt・・・1/2 tablespoon
A Oyster sauce... 1 teaspoon
A. White pepper...a little

<How to make>

(1) Coarsely chop the onion. Roughly chop the perilla leaves and rinse them in water. Powder the dried shrimp (using a mortar and pestle or blender).

(2) Place the onion and potato starch in a bowl and sprinkle the powder over each onion, making sure to coat the surface of each piece.

(3) In a separate bowl, add the ground pork and A and mix with your hands. Add (2) and the well-drained shiso leaves and roughly mix everything together (there is no need to mix thoroughly).

(4) Make a ring with your thumb and index finger, place the skin on top, and place (3) in the center of the skin. Press the skin into a ball to enclose it, and roll it into a cylinder. Use a spatula or spoon to flatten the top and bottom, and then shape it. Each piece should weigh about 20-23g, including the skin.

(5) Place a sheet of cooking paper in a steamer and arrange the formed shumai on it.

(6) Steam over high heat for 12 minutes and it's done.

The flavor is quite strong, so try adding vinegar or mustard to taste.

Shiso leaves have quite a bitter taste, so I soaked them in water after cutting them this time to enjoy their clean, refreshing taste.

The secret ingredient is dried shrimp. Adding just a little bit will greatly increase the flavor.

2. "Shungiku rice" with a unique and addictive aroma

You can make rice with radish leaves, komatsuna, and various other green vegetables, but rice with chicory is also very delicious.

This is also recommended for those times when you feel like there aren't many vegetables in your lunch box today.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Hot rice...2 servings
Shungiku (Chrysanthemum)・・・1/2 bag (120g)
Dried small sardines...appropriate amount
White sesame seeds... appropriate amount
Salt...just under 1 teaspoon

<How to make>

(1) Bring a pot of water to a boil, add salt (not included in the recipe) and boil the chrysanthemum for about 1 minute. Transfer to cold water and squeeze out the water.

(2) Finely chop (1) and rub in salt. Leave for about 3 minutes and squeeze out all the water.

(3) Add (2) and dried small sardines to the warm rice and mix. Serve in a bowl and sprinkle with white sesame seeds.

Shungiku can be eaten raw, so all you need to do is boil it briefly. You'll be hooked on the crisp texture and the aroma that fills your nose. Even if you don't have many opportunities to eat it outside of hot pot, give it a try.

Please give it a try. (Text by Ayumi Nakaganji)

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