From: Chef Brian Sonksen, Soho Sushi Bar & Deli; The Stuffed Olive, Cedar Falls, IA. Yield: 4 servings.
4 beef filet steaks, 6 to 8 ounces each
as needed, spice rub (recipe follows)
as needed, mirin sauce (recipe follows)
as needed, edamame dumplings (recipe follows)
as needed, tofu red pepper salad (recipe follows)
1 Tbsp. orange zest
2 tsp. garlic pwder
2 tsp. smoked paprika
2 tsp. salt
¾ tsp. white pepper
¾ tsp. chili powder
¼ tsp. ground cardamom
¼ tsp. ground ginger
1 cup mirin
1 Tbsp. orange juice
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
2 tsp. chopped green onion
1 tsp. chopped ginger root
1 tsp. chopped lemongrass
½ tsp. minced garlic
¼ tsp. red pepper flakes
1 cup edamame, cooked
1 green onion, chopped
1 Tbsp. finely chopped carrot
1 tsp. minced ginger root
½ tsp. minced garlic
½ tsp. wasabi
¼ tsp. celery salt
as needed, lemon juice and salt
16 round wonton wrappers
Tofu Red Pepper Salad:
4 oz. extra firm tofu, cut in strips
1 small sweet red pepper, cut in strips
4 green onions, cut in strips
2 Tbsp. vinaigrette
4 butter lettuce cups
For spice rub: Combine orange zest and dry seasonings. Rub on both sides of steaks.
For mirin sauce: Combine all ingredients in a small saucepan. Simmer until reduced by half.
For edamame dumplings: Combine edamame, green onion, carrot, ginger, garlic, wasabi and celery salt. Season with lemon juice and salt.
To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 Tbsp. edamame mixture in the center of the wrapped. Fold over and seal edges. Cover with a damp cloth. Repeat to make 16 dumplings.
Using steamer of your choice, bring ¼ to ½ inch of water to a simmer over medium heat. Oil the rack surface to prevent sticking. Place as many dumplings as will fit into steamer without touching each other. Cover and steam for 10 to 12 minutes. Remove the dumplings from steamer and keep warm. Repeat until all dumplings are steamed.
For tofu red pepper salad: Season tofu, sweet pepper and onions with vinaigrette. Lay a quarter of the strips in each lettuce cup.
To serve: Rub both sides of each steak with spice rub. Grill or smoke as desired. Plate sliced steak with a drizzle of mirin sauce, edamame dumplings and tofu red pepper salad.
Photo: The Soyfoods Council