BYU Broadcasting | Culinary Creations

Directions: Combine first 5 ingredients in medium saucepan. Whisk in cornstrach. Heat over medium heat until mixture comes to a boil and thickens slightly. Cool before pouring over chicken skewers. Teriyaki sauce will keep in refrigerator up to one month.

Japanese Gyosa
Filling
Printable Version

Ingredients:

1/2 pound Ground Pork

1 head Cabbage (shredded)

12 cloves Fresh Garlice (minced)

4 inch fresh Ginger Root

1/2 cup Japanese Soy Sauce

1 1/2 teaspoon Sesame Chili Oil

1 package Gyosa Skins
won ton skins may be substituted if gyosa skins are unavailable

Dipping Sauce

Directions: Blanch cabbage in boiling water until wiltred. Drain and press in colander until most of the moisture is removed. Combine cabbage, garlic, and pork in large mixing bowl. Grate fresh ginger root. Add to cabbage mixture. Toss with soy sauce and sesame chili oil. May be refrigerated overnight. Lay 4 gyosa skins on counter at one time. Using small scoop, place 1 to 2 tablespoons of cabbage mixture in middle of skin. Dip finger in bowl of water and run finger along edges of skin. Fold in half to form a triangle. Pleat edges to seal. Place finished gyosa on sheet covered with plastic wrap. May be refrigerated overnight. Heat large nostick skillet. Spray with cooking release. Lay gyosa in rows on skillet. Brown bottoms of gyosa for approximately 2-3 minutes. Pour 1/4 cup water in skillet and immediately cover with tight-fitting lid. Steam for 5 minutes. Remove gyosa from skillet to platter. Continue cooking until all gyosa are steamed. Serve immediately or cool, cover, and store in refrigerator for 24 hours. Reheat, covered, before serving. Makes fifty gyosa. Serve with dipping sauce.

Rangoon Spring Rolls
Printable Version

Ingredients:

1 head Cabbage (shredded)

1 pound Snow Peas

2 cups Bean Sprouts

1 bunch Green Onion (chopped)

2 Red Bell Peppers (cored and cut in julienne strips)

12 ounces Mixed Baby Greens

Mu Shu Skins

Directions: Blanch cabbage in boiling water until wilted. Drain and squeeze dry. Blanch snow peas until they turn bright green. Drain well and pat dry with paper towel. In large bowl, gently combine cabbage, snow peas, bean sprouts, and green onion. Mixture may be refrigerated overnight. Do not lay out more mu shu skins than you are able to roll in 3 to 4 minutes as they dry out fairly quickly. Lightly cover skins with mixed baby greens. Put approximately 1/3 cup cabbage mixture in strip down center of skin. Place several julliene red pepper strips on top. Roll tightly. Refrigerate 1 to 2 hours. Slice each roll on the diagonal to expose colorful filling. Makes 2 dozen rolls. Serve with dipping sauce.

Spring Roll Sauce
Printable Version

Ingredients:

1 cup Japanese Soy Sauce

1/4 cup Chopped Green Onions

1 tablespoon Sugar

1/2 cup teaspoon crushed Red Pepper Flakes

1 clove Garlic (minced)

1 teaspoon sesame oil

Gyosa Dipping Sauce
Printable Version

Ingredients:

1/2 cup Japanese Soy Sauce

1/2 cup Rice Vinegar or red wine vinegar

1 teaspoon dry mustard

1/2 teaspoon wasabe - Japanese horseradish

1 teaspoon Sesame Chili Oil

Directions: In small mixing bowl, combine all the ingerdients. Specialty ingredients available in oriental specialty markets or some grocery stores. Amounts of ingredients may be varied depending on individual tastes.

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