NIKUMAN RECIPE RECIPES
NIKUMAN / BUTAMAN / PORK BUN RECIPE - FOOD.COM
This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet.
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 1 bun, 10 serving(s)
Number Of Ingredients 21
Steps:
- for the bun, mix all the powdered
- ingredients 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 temperature 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 and twist at the top
- let rest for 15 mins
- steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
- (makes about 10 nikuman).
Nutrition Facts : Calories 145.3, FatContent 5.2, SaturatedFatContent 1.7, CholesterolContent 11.4, SodiumContent 111, CarbohydrateContent 19.6, FiberContent 0.5, SugarContent 5.7, ProteinContent 4.6
NIKUMAN - STEAMED PORK BUNS ( ??? ) RECIPE | JAPANESE ...
TRADITIONAL JAPANESE RECIPE: Nikuman are Japanese steamed hot buns with ground pork filling virtually sold everywhere in Japan. Nikuman was originally introduced to Japan as chukaman (Chinese-style steamed bun). Initially it was sold only at specialty shops in Chinatown, then started to be sold to Japanese consumers around 1927, but while a few decades ago they were only sold during festivals, after the 90s, convenient stores started selling them and today they are one of Japan's favourite snacks. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.
Provided by Uncut Recipes
Total Time 120 minutes
Prep Time 105 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- 01 - Dissolve the Yeast in the Warm Water inside a stand mixer, and let it sit there for 5 minutes or until bubbles have formed. 02 - In a separate bowl combine Flour, Sugar and Baking Powder. 03 - Mix the dry Ingredients with the Yeast Water inside the mixer (with dough hook) and start kneading the dough. 04 - After 1 minute, add the Oil inside the stand mixer and knead for 10 minutes or until the Dough becomes elastic and smooth. 05 - Shape the Dough into a ball and place it in a large bowl. Cover with cling film and let it rise for 45 minutes or until it has doubled in size. 06 - Chop the Vegetables finely, and grate the Ginger. 07 - In a bowl, mix all the ingredients until a smooth paste has formed. 08 - Once the Dough has doubled in size, cut the Dough into 8 equal pieces and shape each piece into a ball. 09 - Divide the Meat Mixture into 8 portions. 09 - Roll a ball into a 12.5cm / 5in round, and put 1/8 of the Meat Mixture in the middle of the Dough. 10 - Pinch the Dough to wrap the filling, and shape into a ball. Repeat.
Nutrition Facts : ServingSize 1 portion, Calories 280 cal, FatContent 30 g
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