A PASSION FOR GOOD TASTE.

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.

Stories

Stories Stories

Jorge Mijangos

Chef at NOBU

His career started when he was invited to participate in Nobu Miami, alongside the prestigious Chef Nobu Matsuhisa. He got to know the concept ...

READ MORE

Terrazas Reserva Malbec 2012

THE WINE

Malbec 2012
1067m


Appellation
Mendoza

Rating:

James Suckling
92

Intense purplish colour with red shades. Very expressive, revealing a floral and red fruit profile of violet, raspberry...

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