Edamame Ravioli Recipe
Yield: 30-40 each
1 package edamame, out of pod
1/2 onion, julienne
1 tbsp fresh ginger, minced
1 tbsp sesame oil
1 quart water
Place the above ingredients into a sauce
pot and bring to a boil. Turn heat down to a simmer and let cook
for 30 minutes.
8 ounces fresh spinach
Turn heat off and add in fresh spinach.
Stir to incorporate, until it wilts. Strain through a fine china
cap and reserve liquid. Place strained ingredients into a
Cuisinart and begin to puree. Slowly add the broth back into the
Cuisinart to get a smooth consistency (discard leftover broth).
1 tbsp unsalted butter
Salt and pepper to taste
Next, add in the above ingredients and
continue to blend.
1/2 bunch fresh cilantro, chopped
1/2 cup Panko
Take out of Cuisinart and place in a pan.
Add in Panko and chopped cilantro. Mix well to incorporate to a
firm texture. Let chill.
1 package won ton wrapper
1/2 cup cornstarch slurry
Place won ton wrapper on a flat surface and
spoon 1/2 ounce of the edamame puree in to the center of the
wrapper. Brush edges with slurry, then fold wrapper over and
press edges firmly to seal. Continue to repeat process until all
the filling is done.
Once you have finished the edamame
raviolis, cook in a pot of boiling water for about 1-2 minutes.
Take out and chill in an ice bath. Take out of ice bath and pat
dry with paper towels.
1 tbsp olive oil
In a heated sauté pan, add oil and place
the ravioli inside to sear. Sear until slightly crispy, then
flip and repeat on the other side.
Soy Wasabi Beurre Blanc Recipe
Yield: 2 cups
1 shallot, julienne
1 tsp black peppercorns
Pinch of thyme
2 cups white wine
Place the above ingredients into a sauce
pot and bring to a boil. Let reduce until au sec (liquid is
gone).
1 cup heavy cream
1 lb unsalted butter, room temperature
Juice from 1-2 lemons
Once the reduction is au sec, add in the
heavy cream and bring back to a boil. Turn heat down and let
simmer until slightly thickened. Using a whisk, slowly add in
the softened butter. Squeeze in lemon juice and season to taste.
Strain through a fine chinois.
2 tbsp wasabi powder
2 tbsp water
4 tbsp soy sauce
In a bowl, add wasabi powder and water to
make a paste. Next, add in soy sauce and blend until smooth. Add
in beurre blanc. Place seared ravioli on a plate and top with
soy wasabi beurre blanc.
Nashi Pear Salad
1 Nashi pear, julienne
2 tbsp chives, chopped
1 tbsp sesame seeds
Garnish with Asian Pear Salad and serve.
Click here to see
Chef Dean Shinagawa's tips
May 2010
