https://www.justonecookbook.com/steamed-vegetables-with-miso-sesame-sauce/, Hi Daniele! I use corn starch to make the filling thicker though, so that in case the water from vegetable comes out, it won’t be too wet. I think I’m drooling here a bit … I LOVE Japanese food, well except natto I guess I eat them with a green salat with a plain oliveoil, aceto balsamico, herbs, salt, pepper Dressing, worked really good and was super for my bento box, which is since a few weeks in use again. If you visit Japan, it’s definitely one place you should take a peek inside – it’s literally a “convenient” store. Cut two potatoes into thick batons and soak in water for at least 5 minutes. Thanks, Emily x. Hi Emily! The king of all things porcine. Are they Japanese brands? Curry man and Anman are my favorite too. I make a big batch of filling, freeze half, then defrost and make the dough. I usually start off soaking before I begin prepping. If you’re not comfortable, you can use other meat or shrimp, etc. Add the potato starch and stir until combined. But the height has to be low enough that you can put nikuman and cover the lid without touching it… Hope this helps. Hi Mandy! Thanks! Hi Nami, My daughter made these last night with chicken and shrimp and they turned out great. (You may add 1 teaspoon of Chinese white vinegar to make the steamed chicken buns white.) Once the dough has doubled in size, dust the working surface with flour and divide the dough in half and then roll each piece of dough into a log. One of the most popular Japanese dishes (authentic recipe). Martha's stuffed meat buns recipe is easy to do using these simple tips shown here by the BBQ Pit Boys. This is another gorgeous recipe, I was wondering however,do you have any posts on hit to use pot instead of a steamer? Thank you for trying this recipe! I’m so happy to hear you liked this recipe! Add the cabbage, leek, ginger, mushrooms and shrimp, and mix evenly. Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! , Hmmmmm, they were great! Drain. potato/corn starch, and freshly ground black pepper). In a store, they keep steaming (and keeping it warm). (300 g plus more for dusting; See Notes 1), kosher/sea salt (I use Diamond Crystal; Use half for table salt), neutral-flavored oil (vegetable, canola, etc). I'm not sure where my mom got this recipe, but these are THE BEST MEAT BUNS EVER -- but sadly, they're NOT quick and easy, so make a day of it and fill your freezer! For the vegetable filling, I’d use cabbage or napa cabbage as base, and add finely chopped carrots, shiitake mushrooms (and all kinds of mushrooms – they taste like meat especially king oyster mushrooms! Yay!!! These buns are stunningly delicious - and can be made for a builder's lunch box or for a girly Japanese tea party. A Mennonite lady in Winnipeg taught me how to make these. Pork is commonly used in Asian dishes, and we are extra careful when we cook pork, making sure it’s no longer pink when you cook the meat. So that’s why do you use both for Nikuman because it is said that you use both because you make the dough using all-purpose flour (middle between bread and cake flour). It’s been edited and republished in April 2020. Thanks for letting me know. Regarding this flour, their baozi flour sold at the Chinese grocery market . I think practice will help. When I make "Manjyu (Japanese traditional sweet)", I prefer a dough from rice flour and Yam potato to one from plain flour. Nikuman / Butaman / Pork Bun Recipe – Food… Hi Cristina! We hope you would give it a try! Hi, I know this is an old recipe but I’ve made these Nikuman twice already this week and I simply love it! Let me know how I can help you. Depending on the weather, you might need more. Thank you so much for your kind feedback. That way, all the veggies will be easy to handle. Do you have any food that evokes a special memory of your life? Thanks again for sharing these recipes! Thank you for your kind words! We had dim sum while we were in California this summer and we tried some buns that had no filling. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own.. Jump to Recipe Print Recipe If you are making the dough by hand, you can double the recipe and make all 20 buns the same day. Do you dip them like gyozas? 2 Japanese steamed Pork Bun recipe. Divide the dough into 16 equal pieces. Add some boiling water to the pan, and steam-cook for another 10 to 12 minutes. Hello Nami This is a beautiful recipe. The surface of the buns were bumpy. salt, 1 tsp. Place the steamer basket over your pot, cover tightly with a lid and steam, 15 to 18 minutes. I made it with metal steamer, but i think the flavour is better with the bamboo one. Repeat until you have a disc with a thinner outer ring but still about 1/4 inch thick in the centre. Thanks. I should share the recipes one day…. Remove the tough core of the cabbage and chop into 1” (2.5 cm) pieces. Thank you for such an amazing and easy recipe! Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Thank you, Nami, for such a yummy recipe. Thank you for your feedback! Hmm for Kare-man, you can use my Kare pan (Kare Bread) recipe for curry part. I used to buy frozen meat buns at Asian markets in the DC area but now I can make fresh tasty Nikuman myself. I remember my mom making these in her rice cooker. You’ve made my day! Hi LeRae! I never thought this dish is something we could make at home until I visited my high school friend’s house for lunch years ago. I’m so happy to hear you like this Nikuman recipe. Shape each portion into a ball. Roll each piece into a ball and let rise for another 10 minutes. . I love your recipes (and japans food, except of natto , Hi Anna! Meanwhile, I’ll keep practicing my folding and pleating! soy sauce, 1 Tbsp. I heard some of my readers tried making Gyoza wrappers with gluten-free flour and I think it should work for Nikuman too, but again I haven’t tried… Let us know if you end up trying. 3: Start with 160 gram/ml of water first. Hi ZJ613! I don’t know if the condensation will drop on the steamed buns… you can’t cover with the towel but the lid is “slightly” curved so the condensation may not drop right above the buns… hard to tell. It made my day! Do not open the lid and let the buns rest undisturbed for about 3 minutes after turning off the heat. , Actually, I had dough left over recently and had a can on anko–made an-man–they were great! For me, Nikuman (肉まん), or Japanese-style Steamed Pork Bun, was not only my favorite winter snack but also a taste of nostalgia. . If you are unable to steam all the buns in one go, place the remaining buns in the fridge, covered, until they are ready for steaming. Then pull it back and fold it in half and press it forward again with the heel of your hand twice. I love you Nami! I didn’t know about baozi flour. There were superhuge! Good luck, and please feel free to ask me anytime. Chicken Steamed Buns. Sugar provides “food” for yeast, which converts it to carbon dioxide and alcohol, along with enhancing the flavor and helping retain moisture. Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Can I use cake flour instead of all purpose flour? Thank you. I wish I remember where I got mine, but to be honest, I don’t remember… it’s been a while. Can you help me? Hope you enjoy a vegetarian version! Hi Nami! So happy to hear that you enjoyed this recipe. Since then, I’ve been wrapping my nikuman the same way. First, soak the dried shiitake mushrooms in ½ cup water. I am using the scoop you suggested so i don’t think i am making them too big. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. I really love it . We had your steamed buns last night and they were amazing!!!! Stir lightly in one direction only. i hope i can also make successful curry-man in the future too since i love curry, Hi Scarlet! Will your recipe work for these? Wow! . But in the last week or two I’ve started having a proper poke around. I use this organic soy sauce that’s imported from Japan: https://www.justonecookbook.com/pantry_items/soy-sauce/. Next time I will do a double batch of dough at once since I used 1 lb of meat and had more filling. Although they looked like monster nikumans, they were delicious! I want to get making these soon!!! https://thehappyfoodie.co.uk/recipes/buta-kakuni-manju-pork-belly-buns Hi Ilonka! For the first time, I recommend cutting in half to make sure. Coat the bottom of the bowl with oil and place the dough in the bowl. If you’re using active dry yeast, it requires being activated in a little bit of warm water (110F/43C) before being added to the rest of the ingredients. Do you have any food that evokes a special memory of your life? Quick question: how can I reheat steam buns?! After rolling 1-2 times, rotate the dough about 30 degrees with the left hand. Can you suggest a vegetarian version? Yes you can substitute pork with other meat, seafood, or vegetables of your choice. Hi Nami. oil in a large bowl. Hi Srita! I enjoyed reading it. I’m so happy to hear you like this recipe! In particular he mentioned the Nikuman which he described as “the perfect lunch”. For many years, I folded the dough with the EASY METHOD I shared in my recipe (Step 18). Can’t wait to try!!! My friends from Japan say Nikuman are one of the foods they miss most from Japan. I love nikuman, but the ones you can buy at the Chinese supermarket are just not yummy, I think some manufacturers use cartilage and cheap ingredients. Unless your filling is bigger than mine, 10-12 minutes should be good. I’m glad to hear you enjoyed it. Although I worry about preservatives used in foods served in Japanese kombini (convenience store), I have to agree they serve pretty good quality and delicious foods (unlike American convenience stores I find here). I steamed it for 15 mins under high heat using a stainless steel steamer. Before steaming the buns, lightly spray them with water. Yields: 16 mini meat buns Schedule. Cover it with plastic wrap and put it in a warm place until the dough doubles in size, about 30-60 minutes. I love curry man, and curry flavor is so delicious! And served with hot mustard and soy sauce it is perfection. When you’re about to finish stir fry veggies, add corn starch + water mixture to thicken. (2 Tbsp. Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. Thank you very much for your kind feedback. It is a fusion food of western and Japanese cooking methods, and I love the intense and concentrated flavor of the sauce the way it is presented. . Wow. Hi Lucy! Hope you enjoy this recipe! Just have one quick question, should I freeze the Nikuman after steaming it or before? She had a perforated metal plate that fit in the bottom of the rice cooker. LOVE this recipe. , Firstly, thank you for the amazing authentic Japanese recipes! This post may contain affiliate links. Cut two potatoes into thick batons and soak in water for at least 5 minutes. . You are so right about the convenience stores in japan! Chop the vegetables finely, and grate the ginger. Small bean jam pancakes (steamed buns)__ Yu-Art Kichijoji. This is the part that intimidates people most. You can put water in the pot, put jar or mug that can sustain a plate that fits into the pot… then you can put the nikuman on top to steam. While still warm, whisk potatoes till smooth, then add castor sugar, milk powder and egg yolks and whisk. I showed your video to my mom and she was impressed. I was wondering if the sugar is necessary for the development of the dough or if it’s just for that slightly sweet flavor. Or at least that’s how I remembered as a small child. It looked nothing like it’s “pre-steam” state. Mix together the pancake mix, water and salt, and knead the dough well for 2 to 3... Now thinly slice your shiitake mushrooms and spring onion, and chop your And push the start button. I’m curious. I hope you and your mom will enjoy this recipe! Like you describe freezing and resteaming worked perfectly. My son just got back from 6 months study abroad in Japan and said that the food he’ll miss the most is the convenience store food. 8. On a floured surface, working with one piece at a time, flatten the dough with the palm of your hand. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water in a standard mixer. Sieve the flour, baking powder and salt into a large bowl. You might wonder if it’s really worth your time to make the steamed buns at home, especially if you can just buy pre-packaged stuff from the grocery stores. So happy to hear your enjoy them! Have you ever tried making these with sourdough? You basically need to elevate the plate from water. Ideas? 10 Must-See Japanese Shows to Add to Your Watchlist, https://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste/. Hi Christina! Here are some tips: your left thumb should hold down the filling and use your left fingers to turn around the wrapper. Thanks! Distribute the meat evenly over the bottoms of the kaiser rolls. Hi Andrew! You might be wondering why you really need to take your time … Please look at the menu list to choose the recipe and beverage you want to try. I ate almost half of the recipe myself. soooooo yummy! I hope you enjoy this recipe. This recipe is amazing. Arrange in a large plate or platter, and keep refrigerated until ready to assemble the buns. It look me a long time just to wrap 1 bun. . Actually I looked up to see if anyone talked about it and there are few…. anything, really. I am so happy to hear you enjoy my site. Scaling all the ingredients. There is some scientific reason for it (which I should have remembered precisely…but sorry forgot!). Thanks to the Internet I found a few recipes for reference, and I finally got around to making my own Japanese meat buns. Your site is awesome! I love them and they have taken my cooking from okay to delicious! While you’re waiting for the dough to rise, make the filling. One were as huge as a mans palm, big like an orange. I don’t think I’ve tried fried nikuman. The buns were so tender and the filling so flavorful! Hi Dave! Cut the prepared dough into 8 equal pieces and shape each into a ball. I’d use cake flour if I want the texture to be more fluffier…. Yes, I recommend making on the same day as you don’t want the dough to over-proofed. ), bell peppers, eggplants…. It was amazing and worked out really well! Enjoy as a savory snack or comforting companion to a cocktail. Let rest, covered, about 15 minutes. Can I leave them out without changing the quality and texture? Make sure to steam for a longer time too. As an Amazon Associate I earn from qualifying purchases. Either you could start steaming the one you have made and do in batches. Preheat oven to 375F/190C. The tasty ginger and rice wine marinade can be used for meat or fish. Hi Angelina! I just made them tonight with GF flour and they’re delicious! Pizza man… hmmm have to test and see… but should be easy with regular pizza ingredients (but proportion and quality ingredients may matter most). When you are ready to eat again, you just steam to “warm up”. Plan ahead because the dough's easier to work with if it's refrigerated overnight. You have to steam first, then freeze. Place your rolling pin on about 1/3 of the disc from the top. Your gyoza recipe is good… The result is always oishii… Thank you! Place the bun on a piece of parchment paper that fits the bun (for small size, 3” x 3”). This Meat Bun has amazing flavor from its flaky dough and spicy meat filling. Hi Waloo! I was wondering if you knew if you can alter the recipe in order to use a sourdough start/levain? Thank you for trying this recipe, M! Your email address will not be published. package of mushrooms). She made homemade nikuman for us and I was very impressed that she made the pork buns from scratch. So I think I’m going to make a big batch of a delicious vegetable filling the next time,like you described it and freeze it, so the effort isn’t that much. hot water, milk, brown sugar, salt, butter, baker's yeast, flour. . Form the dough into a smooth, round shape, gently tucking loose ends underneath. Steaming takes sometime and if your bun is bigger, it will need more cooking time. In Japan, you know it’s winter when nikuman meat buns appear. brown sugar, granulated sugar, cream cheese, large eggs, unsalted butter and 12 … Hope you enjoy! You rock. Prepare the dough. This look delicious, Nami! Ah I did them with ground beef instead of pork. I measured everything carefully, but I feel like I had not quite enough dough. Schedule Browse hundreds of delicious recipes and learn traditional Sushi and Miso soup to contemporary Japanese curry rice and Chicken Katsu with easy instructions, step by step photos and videos. Can I use fresh instead of dried? No, I haven’t made, but it’s the topping on top of pizza into the buns (cheese, meat, pizza sauce etc). Grate ginger and add all the seasonings (1 tsp. If you pre-cook, the filling will be harder and lose all the juice. The texture of the buns is tenderly soft and moist, and when you take a bite, the inside is bursting with sweet-savory, juicy meat mixtures. I have question regarding these very delicious buns. I only had it a few times growing up (it wasn’t my first choice). Hope that helps! Did you wrap the lid with towel? One quick question though…no one in my family likes mushrooms of any sort. Sprinkle the working surface with flour. sake, 1 Tbsp. I’m a little bit worried about over-proofing the dough so I haven’t tested before. . I’m glad it tasted okay! I wonder if that translate Koikuchi Soy Sauce and Usukuchi (light-color) soy sauce. Knead the mixture well until it is well combined and looks pale and sticky. Japanese Curry Buns Jump to: Recipe Weight Loss Tips Before you jump to Japanese Curry Buns recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Here’s how I roll the dough. 2.1 Ingredients; 2.2 Instructions. My only issue was that I had a lot of leftover filling and I had a bit of trouble getting more than a tablespoon into them without them tearing. , Thank you so much for this recipe! I so love this!!!! Thank you so much for your kind feedback! Yokohama, Japan’s 2nd largest city I grew up in, has the largest Chinatown and I just loved walking around to see the traditional Chinese steamed buns that are as big as my face being sold at the stores. I used Bob’s Red Mill 1-to-1 baking flour because it has more rice flour in it, and that had worked well with bread before. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Hi Larisa! I’m so happy to hear you enjoyed my gyoza recipe. Thank you. For a steamer or pot that we use over the stovetop, we can cover the lid with the cloth so condensation won’t fall onto the food… but with IP, I’m not sure if the lid is designed in a way that condensation will not fall onto the food. When over rising, you lose that pretty shape. The package will have Chinese and Vietnamese writing on it. I used dried ones because they have more flavors. My nikumans looked good before steaming. Cook the buns with a lid on over a very low heat for 3 minutes. I believe the company is Pearl River Bridge. Hi Food lover! On the other hand, my filling recipe will make enough filling for 20 buns (It’s just easier that way – I can use a full 1lb. I look forward to your new recipes, Hi Paola! Lower heat to a simmer and use a tight lid to prevent water loss. Cover the finished buns with plastic wrap and repeat this process with the rest of the dough. The hot or warm water will destroy the umami coming out from shiitake. I have to Tell you… I had one when wisiting Japan last year, but the they were tasting somewhat sweet… they were good, but sweet to much. Notify me of followup comments via e-mail. Try out this recipe & enjoy the taste. A *ton* of work, but I knew it would be. It has strong swelling power and creates large air bubbles, so it is suitable for bread made with bread flour (high gluten). . Srita, Hi Srita! I wanted something a bit more fatty to substitute for the pork, so I used chicken thigh/leg meat instead of store-bought minced chicken. Also that will prevent from water coming out from veggies while steaming. Hi Nami! . It should work. They had the pleats and everything. Or is it smarter to use the time to pack bigger batches of Nikuman and freeze those ready to steam? You can make this without filling. Why didn’t I think of making my own (permissible) nikuman sooner? Roll it into a long cylindrical tube and cut it into 8 even pieces. Yes, we have different soy sauce and to me, flavors are different. We were wondering if you had a recipe similar to the beef they use I’m Takayama. Place meat in freezer until firm. Nikuman / Butaman / Pork Bun Recipe – Food.com. Hello Nami-san, and thank you for the recipe, they turned out great. Thank you for your kind feedback! , I wasn’t sure how this would work, but I used this recipe last night and the pork was cooked perfectly (I steamed for 15 mins to be sure in a bamboo steamer on a wok). Hey Nami! And if there is a risk, will it still be delicious if I precooked the filling? I make smaller nikuman compared to ones in Japan. Hi Bastien! It’s important to know the internal temperature instead of the color. . Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). This recipe can also be made on the grill using the marinade as a basting sauce. I can totally relate the happiness of the big round fluffy steamed bun. To reheat Nikuman the next day, we recommend using a Microwave. Thank you for your kind feedback! Because I misread and made only 10 out of the recipe. Small bean jam pancakes (steamed buns), this is recipe you’re looking for? . This video will show you how to cook Nikuman, Japanese steamed hot buns with ground pork filling. Hi Laurence! Thank you for this amazing recipe , Hi Min! Thanks so much for sharing your tip! 2 dried shiitake mushrooms ½ cup water (120 ml) 1 green onion/scallion 4 leaves cabbage (180 g) 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) ¾ lb ground pork (340 g) 1 knob ginger (Roughly 1" or 2.5 cm or 15 g) 1 tsp sugar 1 Tbsp sake 1 … This takes a lot of time and effort, so if you serve this as a meal, you can only serve small side dishes that you can make ahead, spinach salad, stir fry… something similar and more veggie focus. That’s a wonderful idea! . This almost let me forget that I eat them solo. Hi Nami, I like your Nikuman so much. Hi Christina! Hey! We tried it tonight with my familiy. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. This is my second time making them and I can say from experience that these are absolutely amazing! I love the soft and pillowy Chinese steamed buns with fillings, known as bao (包) or baozi (包子).. I tried this stuff bun about 20 years and I’ve been thinking about it all the time that one day I will get the recipe.
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