In a large bowl, whisk soy sauce, vineger, sesame oil, mirin if desired, pepper and salt. Gradually whisk in cornstarch. Add ...

Put the rice in a donabe (earthenware pot) and add the dashi, seasoned with sake and usukuchi soy sauce. 5 ... Place about 35g of filling in a shumai wrapper. Form a ring with your fingers ...

Add the chopped shrimp, ground pork, soy sauce and soup powder. Knead until sticky. 3. Divide the filling into 14 to 16 portions. Make a circle with your thumb and forefinger and place one shumai ...