Can someone give me a japanese meat-bun recipe (niku-man) that doesnt use a pork filling?!
any other type of meat filling is fine!.
o_OWww@FoodAQ@Com
o_OWww@FoodAQ@Com
Answers:
NIKUMAN
bun (pastry)
flour 300g
sugar 40g
a pinch of salt
instant yeast 4g
baking powder 10g
milk 40ml
water 100ml
vegetable shortening 15g
meat filling
lean minced meat (beef, chicken, shrimp, turkey!.!.!.) 150g
chinese cabbage about 5 leaves, cut into jullienne, steamed (microwaved), squeeze out all the water
garlic 2 cloves, minced
ginger about half the size of a golf ball, minced
shiitake mushroom 1/2 cup, sliced
dash sesame oil
dash soy sauce
dash oyster sauce
sugar 1TB
japanese cooking sake wine 1 TB
cornstarch 1/2 TB
s + p to taste
for the bun, mix all the powdered ingredient in a bowl and make a well in the centre
pour the wet ingredients into the well and mix in thoroughly
when they’re combined, add the shortening and knead until smooth
rest at room temp!. for 30 mins
mix the filling and divide into 10 balls
divide the dough into 10 balls and roll them out round!.
wrap them around the fillings, pinch at the top
rest for 15 mins
steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
(makes about 10 nikuman)Www@FoodAQ@Com
bun (pastry)
flour 300g
sugar 40g
a pinch of salt
instant yeast 4g
baking powder 10g
milk 40ml
water 100ml
vegetable shortening 15g
meat filling
lean minced meat (beef, chicken, shrimp, turkey!.!.!.) 150g
chinese cabbage about 5 leaves, cut into jullienne, steamed (microwaved), squeeze out all the water
garlic 2 cloves, minced
ginger about half the size of a golf ball, minced
shiitake mushroom 1/2 cup, sliced
dash sesame oil
dash soy sauce
dash oyster sauce
sugar 1TB
japanese cooking sake wine 1 TB
cornstarch 1/2 TB
s + p to taste
for the bun, mix all the powdered ingredient in a bowl and make a well in the centre
pour the wet ingredients into the well and mix in thoroughly
when they’re combined, add the shortening and knead until smooth
rest at room temp!. for 30 mins
mix the filling and divide into 10 balls
divide the dough into 10 balls and roll them out round!.
wrap them around the fillings, pinch at the top
rest for 15 mins
steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
(makes about 10 nikuman)Www@FoodAQ@Com
When I worked there I would pick them up at my local shop along with some Okonomiyaki on my way home at night, for none pork based ones, I always ate the bean paste or the curried beef one, like the chinese type of bao!.Www@FoodAQ@Com