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Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef Recipe

Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef

Rachael Ray

Recipe courtesy Rachael Ray and Kaeko Sherman

Show: 30 Minute MealsEpisode: 30-Minute Passport to Japan

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on April 01, 2009

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    Took way to long. Directions were not very clear. Taste was just so so.

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  • on July 19, 2007

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    the gyoza tasted wonderful even though they were fairly difficult to make (and i cook all the time... i would have really enjoyed the beef, however the teriyaki sauce i used had WAY too much soy sauce in it and was too salty! just a warning, be careful when selecting your teriyaki sauce

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  • on December 16, 2006

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    It sure wasn't a 30 minute meal deal but it turned out great. I could probably leave the rice out because the dumplings are so good I ended up eating more of those. I consider myself a pretty fast cooker but it took me a good hour until dinner was on the table.

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  • on July 13, 2006

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    Made this for a group of friends, and they were very pleased. Enjoyed a lot.
    Thanks Rachel you always make it
    easy and delish!

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  • on June 25, 2006

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    I found this meal was easy to make, it did take me longer than 30 minutes, but was worth it!!

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  • on June 22, 2006

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    My wife said this dish delious we love this type of food and it is easy and fast to make

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  • on June 22, 2006

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    I thought this was an incredible meal...I agree with some of the other reviews, that it did take me 1 hour to make this meal, because of the goyza, but it was VERY WELL WORTH it... However, this recipe is different than how she did it on the show...she did put them in a pan and browned them first... I tried it that way...it just took a while to cook them all...

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  • on June 19, 2006

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    I have made both the gyoza & the teriyaki steak many times. They're now family favorites. For those of you who said it was a lengthy process, be patient & take my word for it.....IT GET'S EASIER! The first time I made the gyoza it took me over an hour, now I'm down to about 30 minutes. It would take longer than that to get Japanese take-out! Rachael Rocks!

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  • on June 07, 2006

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    This recipe was delicious! It was so great being able to make goyza at home, just like at a Japanese restaurant. And so easy. It did take me longer than 30 minutes, esp. to make all the goyza-that alone takes 30 minutes. But, it was worth it. A shortcut that I used was just to boil the frozen edemame in some water in a tupperware container for 4 mintues in the microwave-and then drain in a collander. It saves lots of time and you can work on the goyza while that goes.

    Thanks Rachael! We'll be going to Japan alot in our house.

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  • on January 16, 2006

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    Easy to make, lots of fresh tasting food.

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