UMAMI MOTO
17800 W. Bluemound Rd., Brookfield
262-782-SAKE - www.umamimoto.com

Pork Shumai
1# ground pork
1.25 cups coconut milk, reduce by half
1/3 cup shredded carrot
3 tbl green onion, minced
2.5 tbl minced, fresh ginger
2 tbl minced garlic
2 tbl soy sauce
2 tsp chopped, cilantro
salt and pepper
16 small wonton wrappers
1 egg, whipped

Brown pork in a pan at medium-high heat. Drain meat and reserve 2 tbl of the fat. Saute ginger,garlic,and green onion in the pork fat until aromatic. Add carrot, salt, pepper, and cilantro. Cook for 1 minute. Combine all remaining ingredients in a pot and simmer for 10 minutes. Cool and stuff into small wonton wrappers and seal with egg wash. Submerge into simmering water for 6 minutes.

Sauce for Pork Shumai
Umami dipping broth
½ cup vegetable broth
½ cup chicken broth
¼ cup soy sauce
2 tbl brown sugar
2 tbl green onion
(Mix well)

Salmon with Udon Noodles
Ginger lime glaze (sauce for salmon)
3 tbl lime juice
3 tbl sugar
1 tbl lemongrass, chopped
3 tbl ginger, chopped
1.5 tbl white balsamic vinegar
1.5 tbl sherry vinegar
2 tbl of water 6 tbl soy sauce
Combine lime, sugar and lemongrass in a pan and and cook over medium heat to dissolve the sugar. Let sit for 10 minutes. Put everything into a blender and blend until smooth and strain. Place back in a pan and add a mixture of 2 tsp of cornstarch and and bring to a simmer.

Miso Scallion Vin (for noodles)
½ oz ginger
½ oz garlic
½ oz shallots
4 stalks scallions (gr. Onion)
3 oz honey
3 oz light miso
3 oz hoison
3 oz soy sauce
2 oz rice vinegar
1 oz sake
8 oz canola oil
In a blender, blend everything but the oil for 1 minute. Then slowly add oil while the blender is on. Season salmon with salt and pepper and sear in a hot pan with oil. Add glaze to salmon and put in a 400 degree oven until cooked to your liking. Meanwhile, sauté some sliced bock choy with garlic, then add some cooked
udon noodles. Then add the miso scallion vin. Put noodles on a plate and top with salmon and serve.


Thai Chicken Spring Rolls
1.5 lbs. chicken breast
2 cups soy sauce
2 tbl garlic
3 cups napa cabbage, julienne
1 cup carrots, julienne
2 tbl minced ginger
2 tbl chopped cilantro
Spring roll shells
2 eggs whipped
Cook chicken in a 350 degree oven until done while sitting in the soy and garlic. Drain, cool, then slice chicken and add siracha to taste. Mix napa, carrot, ginger, and cilantro. Roll chicken and napa mix into the shells and seal with egg. Fry until golden brown and serve with mango sauce.

Mango sauce
½ lb mango
2 tsp rice vinegar
1.5 oz orange juice
1.5 oz honey
Siracha to taste