NIKUMAN JAPANESE STEAMED PORK BUNS – THE JAPANESE KITCHEN
Provided by: Benjamin and Koshiki
Categories: Appetizer,Side Dish
Prep time: 10 minutes
Cook time: 20 minutes
|2 cups all purpose white flour (200 grams)|
|1/2 tablespoon dry yeast|
|1/2 tablespoon baking powder|
|2 1/2 tablespoon sugar|
|1/2 tablespoon vegetable oil|
|1/2 teaspoon salt|
|3/4 cup warm water|
|1/3 pound ground pork|
|1/2 medium yellow onions (minced)|
|1 1/2 tablespoon bread crumbs|
|1 tablespoon soy sauce|
|1/2 tablespoon sesame oil|
|1/2 tablespoon corn starch|
- Gather ingredients.
- Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil. Mix for about 20 seconds until the dough is formed. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside.
- Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.
- Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.
- Cut parchment paper into 1 ½ -inch squares. You will need 8.
- Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds. Press around the rims to make it thin. This helps not to have an excess dough on the top. Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.
- Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.
- Serve warm.
ServingSize 8 g, Calories 208 kcal, CarbohydrateContent 30 g, ProteinContent 7 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 14 mg, SodiumContent 376 mg, FiberContent 1 g, SugarContent 4 g
PORK BELLY BUNS | JAPANESE-INSPIRED RECIPE
Provided by: Tim Anderson
Yield: Serves 4
Heat the vegetable oil in a deep casserole. Brown the pork belly over a medium-high heat on all sides. Remove the meat and drain the fat from the pan. Return the pan to the heat and put the pork back in. Cover with water and add the onion, garlic, ginger, star anise, bay leaves and cinnamon. You need to keep the pork submerged in the cooking liquid; I put a metal bowl weighted down with a bottle of water on top of the meat in the pan. Bring the liquid to the boil, and then reduce the heat to a bare simmer; it should only just be bubbling. Simmer for 2 hours, topping up with water if necessary. The pork should be quite soft, but not falling apart.
Remove the pork and drain off the cooking liquid (hold on to it if you want to – it’s a pretty good stock base). Clean the pan, and pour in the dashi, mirin and sugar. Bring the liquid to the boil. Slice the pork belly into chunks, about 10—15mm thick. Add these to the dashi and reduce the heat to medium-low – it should simmer a little more than the initial braise, but only just. Let the liquid reduce, basting the meat often, until it’s syrupy, then add the soy sauce, and reduce a little more. Be patient here – it will take a good 30—40 minutes to reduce. Don’t be tempted to turn the heat up, as this will make the meat go dry. The pork is done when it’s coated in a sticky dark brown glaze. This is even better if you leave the pork in its glaze in the fridge overnight; it’s like a sort of post-marinade. But it takes a fair bit of willpower not to indulge immediately!
Steam the buns in a steamer basket lined with baking paper, or in a very hot oven with a tray of boiling water placed at the bottom. Gently reheat the buta kakuni in its own glaze. Stuff the pork into the buns along with the leek, hoisin sauce, cucumber and a thin spread of mustard, if you like. You can keep these nice and hot in the steamer until ready to serve.