If I were his World Cup Chef: Keisuke Honda (Japan)

This story is #28 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Considered one of Asian football's brightest and most promising talents, 24-year-old Keisuke Honda led his national team to the knockout rounds in this last World Cup, for Japan's first time on foreign soil. The midfielder-turned-striker scored in matches against Denmark and Cameroon, and came away he-who-captured-the-most-attention during his nation's impressive run in South Africa.

As a result, his club team CSKA Moscow were reported to have entertained offers from Italy's AC Milan and England's Premier clubs Liverpool and Arsenal to poach him away, but for now he remains in Russia.

His young career started as a second-grader, in his home of Osaka, where he played with a local club; his youth career continued through high school. His professional career began with Holland's VVV-Venio club, where he was known as Emperor Keisuke among fans until he transferred to Moscow in 2009, midway through his contract.

The brother of a footballer, nephew of an Olympic canoeist, and cousin of an Olympic and professional wrestler, Honda is perhaps taking both his athletic heritage and game to a juicier level ~ that of fashion/style icon. More women than men reportedly attend Japanese soccer matches because the players are so cool, and Honda is considered one of the hottest among fans.

Honda, whose looks are acclaimed as Beckham-esque for his messy bed-head bleached locks, has been snap-shot on various occasions lately donning tailor-made suits, aviator sunglasses, designer jeans and sandals, and luxury watches on each wrist. One fashion reporter speculates that he and his peers take their grooming and appearance seriously at this hour because, they are contemplating their post-careers ~ they can't play soccer forever.

Food for thought, certainly.

And on that note ... Honda's home of Osaka is surrounded by land on its northern, southern, and eastern borders, and Osaka Bay to the west. Two rivers also flow through the region. The Bay and the rivers may, or may not, have something to do with the fact that conveyor belt sushi, which is sometimes more sophisticated with the use of little wooden boats that float, originated in Osaka.

If I were ~ or had been ~ his World Cup Chef, I'd opt away from sushi to make gyoza ~ pan-fried dumplings ~ that might suit him just as well. My version of Japanese pot-stickers, might surprise and delight his palate with their fashionable, European filling.

AC Milan wasn't able to welcome him to Italy for now but, Milan being the fashion capital of Italy ~ and Honda, fashion icon in Japan ~ all inspire an Italian twist on this Japanese tradition. Spicy Italian sausage, sundried tomatoes, freshly grated Parmiaggiano, minced garlic, and fresh herbs would fill little wrappers beautifully. When dipped in a pink sauce topped with diced black olives, both a stylish and a delicious epicurean statement would celebrate the so-cool-he's-hot, so-hot-he's-cool star ... from whom great things are expected in the future, both on and off the pitch.

East-meets-West Gyoza or, Italian Potstickers, for Keisuke Honda

1.5 lbs hot Italian sausage, bulk or pulled from casing
1/4 cup diced sundried tomatoes in oil, drained
1/4 cup freshly grated Parmeggiano-Reggiano cheese
1 clove garlic, minced
3 Tbsp fresh basil leaves, torn in bits by hand
3 Tbsp fresh flat-leaf parsley, chopped finely
24 gyoza (round) wrappers
Water
Extra-virgin olive oil
White wine + water

Combine sausage, sundried tomatoes, cheese, garlic, herbs in mixing bowl. Fill gyoza by placing a generous teaspoon of filling in center of each wrapper. Fold into a half-moon, sealing edges with a bit of water. Pinch to secure tightly. Coat bottom of large skillet with olive oil and heat over medium-high flame. Place filled gyoza on their sides in pan, be careful not to crowd. Let cook for about 5 minutes, until browned, then add a splash of combined white wine and water. On low flame, steam gyoza until liquid evaporates. Gently remove from pan, keep warm, repeat with remaining ingredients.

While gyoza cook, prepare dipping sauce ~

Homemade or prepared tomato sauce
Splash of red wine
1/4 cup heavy cream
Freshly grated Parmaggiano-Reggiano, to taste
Freshly ground black pepper, to taste
2 Tbsp black Italian olives, finely diced
Pinch of dried Italian herb seasoning

In saucepan, heat tomato sauce with a little red wine. Add cream, heat through. Season to taste with cheese and pepper. Transfer to serving bowl, garnish with diced olives and crumbled dried herbs.

Yields about 4 appetizer servings.