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Niku-man Recipe – How to make steamed meat bun

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if you’ve ever come to Japan, you know that there’re some kinds of Chinese bun which is called as Niku-man (Japanese style though) on the counter of every convenience store in winter time.
It’s one of my favorite snack, and easy to make from scratch so I made a lot this time and freeze half of them :)

Ingredients (10 servings):
(A) 200g of ground pork
(A) 1/2 onion, finely chopped
(A) 1/2 Negi (Japanese spring onion), finely chopped
(A) 1 dried Shiitake (soaked in enough water, drain, then chop)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of sesame oil
(A) 2 Tbs. of potato starch
(A) 1 Tbs. of sugar
(A) A pinch of salt

(B) 300g of all purpose flour
(B) 150cc of warm water
(B) 3 Tbs. of sugar
(B) 2 Tbs. of vegetable oil
(B) 1 Tbs. of baking powder
(B) 1 Tbs. of dry yeast

  1. Place all the (B)s in a bowl then knead well. Leave it in the warm place for 30mins.

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  1. Mix all the (A)s well in the another bowl. Devide into 10 pieces, then make ball shape.

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  1. Devide the dough into 10 pieces. Make ball share, then spread into circle shape. Place the filling on the center then wrap it.

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  1. Steam them for 20-30mins.

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I used 250g of all purpose flour and 50g of whole wheet flour this time.
You can use other kinds of flour depends on your taste.
If you like fluffy one, it’s nice to use 200g of cake flour (weak flour) with 100g of bread flour(strong flour), and if you like the chewy texture then you can do the oppositd.

Enjoy during they’re hot!

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Melon pan recipe – How to make Japanese Melon bread (melon ban)

Japanese recipes from Mari's tokyo Kitchen

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Have you ever had Japanese bread ?
Our food culture is based on rice, but we also have many kinds of own bread as well like An-pan (sweet bean paste in the bread), Curry-pan, Yakisoba-pan etc…
Today I introduce you one of the Japanese bread, Melon pan bread :) (Some on call this melon ban)
It’s sweet bread with bread-dough interior and a cookie-dough with ridges resembling a muskmelon.
So actually you don’t taste any melon flavor (only the shape),  but you will find the taste of melon pan (or melon bread / melon ban) is familiar with you since it’s combination of cookie and bread.
Original melon pan bread doesn’t have any filling, but it’s also nice to put custard cream inside <3

 

Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen

 

Ingredients(4 servings):

-Bread part

150g of Bread flour
1 Tablespoon of fat-free milk powder
2 Tablespoons of egg

(A) 1 teaspoon of dry yeast
(A) 2 Tablespoons of sugar
(A)55cc~ of warm water
(B) 30g of butter
(B) a pinch of salt

-cookie part

100g of flour
30g of butter
2 Tablespoon of caster sugar or frozen snow sugar
1/2 of egg
a pinch of vanilla-oil or lemon oil if you like

-Make cookie dough

1.    Place butter in a bowl (room temparature)

2.    Add sugar and mix well until it became smooth (whitish color)

3.    Add half of the beaten egg, mix well, and add the remaining egg and mix again.

4.    Shift the flour in a bawl and mix it with spatura.

5.  Place the dough on a plastic film. Make cylinder shape and place in a fridge for about 30 minutes.

-Make bread dough

  1. Place all the (A)s in a cup for 10 minutes.

  2. Place bread flour, egg, milk powder in a bawl and add (1), mix well.

  3. Add all the (B)s in a same bowl and mix it until it combine together.

  4. Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)

  5. When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 30 minutes. (The best temperature is about 40 degree C)

6.  Take out the dough, pinch down, and divide into 4 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.

7.  Take out the cookie dough and flatten out each piece into a thin round with plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.

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8.  Put sugar on the surface and make some slit.

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9.   Cover with wet clothe and leave them in a warm place for about 20 minutes.

8.   Prepare the oven to 180 degree C  and bake them for 10 minutes first (to make the cookie dough crispy), then 160 degree C for 12 minutes after.

melon pan (melon bread/melon ban)

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Pumpkin bread Recipe

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I love pumpkins (especialy Hokkaido pumpkin) and use it for baking.
Today I introduce you how to make macrobiotic pumpkin cake :)
It’s not so much sweet (between cake and bread?) so you can add more sugar if you like.

Ingredients:

200g pumpkin, cut into cube and steamed
1 piece of ginger, chopped
(A)100cc (half Japanese cup) whole wheat flour
(A)100cc cake flour
(A)1.5 Tbs. baking powder
(A)1 ts. cinnamon
(A)a pinch of salt

(B)50cc maple syrup
(B)50cc rape seed oil
(B)200cc soy milk
(B)80g beets sugar

  1. Mix all the (A)s well. mix all the (B)s in the another bowl well.

  2. Combine the two bowls well, Add chopped ginger and steamed pumpkin and mix with spatura. Then pour the dough in the pound cake mold.

  3. Bake it in the oven with 180degree C for 40 mins.

☆you can also steam it in the steamer for 30mins-. You can enjoy different texture :) It’s more moist texture..

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Mochi Anpan recipe-How to make Japanese mochi & bean paste bread – anpan recipe

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Hi there!
This recipe is for Anko (Japanese bean paste) and Mochi lovers <3

Some Japanese bakery offers Mochi An-pan (Mochi and Anko inside of bread), it’s so tasty but you can also make it from scratch, Please try! :)

…I love this combination and can’t stop eating even though it’s late night in Japan now :(

Ingredients:

 - The dough
(A) 160g of strong flour
(A) 25g of butter
(A) 1 Tablespoon of beaten egg
(B) 1 teaspoon of dry yeast
(B) 1.5 Tablespoons of sugar
80cc of warm water (or 75cc. It depends on the dough)

250g of Anko
(C) 2 pieces of dried Kiri-mochi (切り餅)
(C) 2 Tablespoons of sugar
(C) 2 Tablespoons of water
potato starch

1 beaten egg

-Prepare the filling

1.    Make 6 Anko balls.
2.    Place all the (C)s in a cup and microwave for 1 minutes. Mix well with spatura then microwave again for 30 seconds. Mix well.
3.    Place potato starch on a bat then pour the Mochi. Toss the potato starch all over the Mochi then cut into 6 pieces.
4.    Combine each Anko ball with 1 piece of Mochi.

-Make Bread
1.    Place (B)s in a cup, mix with the half of warm water and let sit for few minutes.
2.    Place all (A)s in a bawl, (1), and the lest of the warm water. Keep mixing with wooden spatula until you have a ball.
3.    Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
4.    When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 25-30 minutes. (The best temperature is about 40 degree C)
5.    Take out the dough, pinch down, and divide into 6 pieces with scraper. (about 50g for each) Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
6.    Flatten out each piece into a thin round with a rolling pin. Place the Anko-Mochi filling in the center and gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well.
7.   Cover with wet cloth and leave them in a warm place for about 20-25 minutes.
8.   Brush the top with whisked egg. Prepare the oven to 190degree C  and bake them for 15-20minutes.

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Kare pan recipe – How to make Japanese curry bread (curry bun)

Do you like Japanese bread?
I introduced Melon pan Recipe before- Today I do Curry bread(kare pan or curry bun) :)!
In all Japanese bread, this is the one of my favorite Japanese bread, especially home-made one.
You can get it at any Japanese bakery but it’s deep-fried bread, so it’s always best to have it soon after you cook it of course! It’s crunchy outside as like Ton-katsu, and bread is so fluffy.. Please try home-made one once, and you would love it!

 

Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen

 

 

Ingredients:
– The dough
(A) 140g of strong flour
(A) 25g of butter
(A) 1 Tablespoon of beaten egg
(B) 3/4 teaspoon of dry yeast
(B) 1.5 Tablespoon of sugar
70cc of warm water (or 75cc. It depends on the dough)

  • The Filling
    1 piece of garlic
    100g of ground meat (pork)
    1/2 onion (chopped finely)
    1/2 potato (chopped into 1cm cubes)
    1/4 carrot (chopped finely)
    200cc of water
    1 Tablespoon of Consomme powder
    4 Tablespoons of Panko (or more. It depends on how solid the paste is)
    2.5 Tablespoons of Curry powder

Panko
1 beaten egg

-Make Curry filling

1.    Place sliced garlic and 1 Tablespoon of vegetable oil in a pan and heat it up.
2.    Place all the vegetables and ground meat and sauté it until the vegetable become soft and meat color changed.
3.    Add water and Consomme powder.
4.    When the Consomme powder melt, add the curry powder and simmer for 5-10 minutes.
5.    Add Panko and stop the gas. Let sit until it cools down.

-Make Bread

1.    Place (B)s in a cup, mix with the half of warm water and let sit for few minutes.
2.    Place all (A)s in a bawl, (1), and the lest of the warm water. Keep mixing with wooden spatula until you have a ball.
3.    Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
4.    When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for 30 minutes. (The best temperature is about 40 degree C)
5.    Take out the dough, pinch down, and divide into 6 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
6.    Flatten out each piece into a thin round with a rolling pin. Place the curry filling in the center and gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well, Push the crimped edge to one side.

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7.   Leave them in a warm place for about 15 minutes. Dip the curry bread into the beaten egg, coating it on all sides and toss the Panko.

8.   Prepare the frying oil to 180 degree C and place the bun in the hot oil. Deep fry it until golden brown. (about 3-5 minutes) Drain well on a rack. Serve hot or at room temperature.

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Kare pan (Japanese curry bread, Curry bun)

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