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Categories:
flour Bread baking powder salt sugar water Nozawana-zuke sesame oil white sesame seeds dashi stock sake mirin soy sauce sugar Ichimi chilli powder
Viewed: 71 - Published at: 4 years agoIngredients
- 130 grams Cake flour
- 130 grams Bread (strong) flour
- 2 tsp Baking powder
- 1 pinch Salt
- 1 heaping tablespoon Sugar
- 180 ml Boiling water
- 300 grams Nozawana-zuke (pickled leafy green vegetables, a speciality of the region)
- 1/2 tbsp Sesame oil
- 1 tbsp White sesame seeds
- 1 tsp Bonito dashi stock
- 1 tbsp Sake
- 1 tbsp Mirin
- 2 tsp Soy sauce
- 2 tsp Sugar
- 1 Ichimi chilli powder
Method
- Put the ingredients in a bowl, and mix well with a whisk.
- Add the boiling water and mix with chopsticks until the dough is no longer floury.
- Form the dough into a ball, cover with plastic wrap or put it into a plastic bag so it doesn't dry out, and let it rest at room temperature for an hour.
- Fill another bowl with water, put in the Nozawana pickled greens, and de-salt them.
- Squeeze out the greens tightly.
- Put them into a pan with the sesame oil and white sesame seeds, mix well, add the ingredients and stir fry over medium-low heat until there's no moisture left.
- Divide the rested dough into 10 portions, and press each one out into a 10 cm or so diameter circle.
- Fill each one with the Step 5 filling.
- Spread some oil in a frying pan, place the buns seam side down in it and pan-fry them.
- When the bottoms of the buns are browned, add 100 ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat.
- When there's no water left in the pan, turn the heat down to low.
- Top the buns with white sesame seeds (not listed in the ingredients), turn them over and pan fry over medium heat.
- When that side is browned too, the buns are done.
