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

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This is a great meal but I had some trouble with the gyoza. I followed the recipe and steamed them in a colander; however, they stuck together and made one giant gyoza! On the show, Rachael Ray browned the gyoza in a skillet and then added water to steam them. I'm not sure why this recipe is different from the show, but I'm thinking her method would work better. Either that, or steam the gyoza in batches so you can cook fewer at a time in the colander and avoid them touching each other. But really a delicious meal - and my giant gyoza tasted very good!

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I just made the Teriyake Beef, I really
thought the idea to freeze the meat
slightly first as to cut it thin
was clever idea. The sauce that you toss
it with was realy great. This inspired
me to use this sauce on vegtables!

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Loved the recipe, it turned out amazing!

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This recipe is great! I have had my husband make it many times now and it is better each time! Very easy and yum!!!!!!!!!!!

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I only tried to make gyoza. It is very very authentic, just like the ones you get in a Japanese restaurant!