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ingredients

Emerald Oil

3 oz. wt. Basil, Thai, leaves only, blanched

3 oz. wt. Parsley, blanched

13 oz. wt. Oil, canola

Bulgogi Sauce

16 fl. oz. Kikkoman® Gluten-Free Tamari Soy Sauce

1 lb. Sugar, light brown

3.5 fl. oz. Kikkoman® Toasted Sesame Oil

7 fl. oz. Kikkoman® Rice Vinegar

2 oz. wt. Garlic, minced

1/4 cup Crushed red pepper flakes

1/3 cup Ginger, ground

C Oil, canola

6 lb. Beef, ground

¼ cup Salt, kosher

2 Tbsp. Pepper, black, ground

4 ea. Egg, whole

¼ cup Water

6 packs (450 skins) Gyoza skin wrapper, package of 50 ea.

As needed Oil, canola

300 fl. oz. Dashi, broth, prepared

directions

  1. For the emerald oil, place the basil, parsley, and oil in a blender. Blend on high for 1 to 2 minutes.
  2. Strain it through a sieve lined with a coffee filter. Pour it into a squirt bottle. Reserve.
  3. For the bulgogi, combine soy sauce, sugar, sesame oil, rice vinegar, garlic, red pepper flakes and ginger in a bowl. Reserve.
  4. Heat the canola oil in a large rondeau and add the ground beef. Sauté the beef, breaking it apart well while it cooks, until crumbled, cooked through, and browned evenly.
  5. Season with salt and pepper to taste. Drain in a colander set over a bowl to remove excess fat.
  6. Place the meat back into the same pan and add the bulgogi sauce mixture. Cook over medium heat until thickened, about 10 minutes. Remove it from the pan, chill, and reserve.
  7. For the egg wash, beat the eggs with the water.
  8. To assemble the wonton ravioli, lay the gyoza wrappers out on a clean surface. Working in batches of 8 to 10, brush the perimeter of each gyoza skin with the egg wash. Place 1 tablespoon of bulgogi mixture in the middle, and top with a second gyoza wrapper. Press the second wrapper around the filling to remove the air and press the edges together tightly. Place on a lightly floured, parchment-lined sheet pan.
  9. Cook the ravioli in salted, simmering water for 2 minutes. Drain and place on a lightly oiled hotel or sheet pan to prevent sticking.
  10. Heat the dashi broth to a simmer.
  11. Plate 3 ravioli in a bowl with 6 ounces of the warmed broth.
  12. Lightly drizzle it with emerald oil to finish.

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Food recipe

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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