Kobe and foie gras gyozas with kabocha purée  

To be serve with : Terrazas Reserva Malbec

Also known as “pot stickers” - although these, made with Kobe beef renowned for its tenderness, are a bit more highbrow - gyozas are delicate Japanese dumplings, which are first quickly fried to obtain a crispy exterior and then steamed. Here, they are made even more decadent with the unusual addition of Europe’s greatest delicacy: foie gras. They will make you swoon.

“I was inspired by Terrazas Reserva Malbec because of its smell of red fruits and tannins. The fat of the fois gras and the balsamic reduction make a very combination with this fruity wine"

Chef Jorge Mijangos, Nobu, Mexico City

  chapeau right


Kobe and foie gras gyozas with kabocha purée

Kobe and foie gras gyozas with kabocha puréeServes 4 as a main course
Ingredients :
200 g of ground Kobe beef (can substitute good quality non-Kobe beef if necessary)
100 g cooked foie gras
½ small red onion
¼ small red cabbage
5 g shichimi (a Japanese spice)
Gyozas wraps (found in Oriental markets)
Olive oil, for frying
For the purée :
300 g kabocha (can substitute butternut squash)
50 g butter
50 ml milk
20 g grated ginger
salt and pepper to taste
For the dipping sauce :
50 ml Teriyaki sauce
50 ml balsamic vinegar reduction
Preparation :
Finely slice the onion and shred the cabbage. Fry in the olive oil until limp and soft. Add the beef and shichimi and cook until browned. Allow mixture to cool and then combine with the foie gras to make a paste. Form the paste into small balls, about the size of a large marble – roughly ten grams in weight. Place each ball on a gyoza wrap and seal with wet fingers. Reserve.
To prepare the dipping sauce, mix balsamic reduction with teriyaki sauce in a pan and warm.
To prepare the purée, cut and peel the kabocha into small cubes and remove seeds. Cook in salted water until tender. Drain well. Heat the milk with the ginger in a pan. Purée the kabocha in a food processor until smooth, then add the milk slowly with the machine running. Add the butter gradually, allowing it to melt into the purée. Add salt and pepper to taste.
To cook the gyozas, you will need a frying pan or wok with a tightly fitting lid. Heat a little oil in the pan and add the gyozas, working in batches if necessary so as not to crowd the pan. Once a crisp brown crust has formed on the bottom of the dumplings, add a few tablespoons of water, clamp on the lid of the pan and turn the heat down. Leave for 2-3 minutes, until heated through.
Kobe and foie gras gyozas with kabocha purée
Presentation :
Serve the gyozas on a plate with a dollop of purée and a small saucer of the dipping sauce.


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