A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens). Great recipe for A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens). My parents always send me a big tub of nozawana-zuke pickles, so I make these with them. These buns are steam-cooked in a frying pan, so you don't need a steamer.
They resemble a cross between a dumpling and a stuffed bun filled with ingredients and then steaming and/or grilled. Common fillings are Nozawana greens, eggplant, mushrooms, red bean paste, and sansai. Nozawana, a Japanese green related to turnip, is traditionally used to fill oyaki, and the pickled greens are also a well-known specialty of Nagano prefecture. You can have A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens) using 17 easy ingredients and 9 simple steps. Here is how you cook that.
Ingredients of A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens)
- Prepare of For the batter:.
- You need 130 grams of ☆ Cake flour.
- It’s 130 grams of ☆ Bread (strong) flour.
- You need 2 tsp of ☆ Baking powder.
- You need 1 pinch of ☆ Salt.
- It’s 1 of heaping tablespoon ☆ Sugar.
- Prepare 180 ml of Boiling water.
- Prepare of For the Nozawana filling:.
- Prepare 300 grams of Nozawana-zuke (pickled leafy green vegetables, a speciality of the region).
- It’s 1/2 tbsp of Sesame oil.
- You need 1 tbsp of White sesame seeds.
- You need 1 tsp of ◎ Bonito dashi stock.
- You need 1 tbsp of ◎ Sake.
- It’s 1 tbsp of ◎ Mirin.
- Prepare 2 tsp of ◎ Soy sauce.
- You need 2 tsp of ◎ Sugar.
- Prepare 1 of Ichimi chilli powder.
Fresh nozawana can be difficult to find outside Japan, so feel free to use your favorite assortment of bitter greens for this recipe. Find link is a tool written by Edward Betts. Find link is a tool written by Edward Betts. Usually steamed, leavened wheat- or riceflour buns filled with an (anman), pork (butaman), or even curry (karēman).
A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens) step by step
- 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..
A very popular snack sold and eaten hot. Oyaki is a Shinshu (信州) (Nagano region) specialty. I would describe it as the cousin of a manjû: a highly portable food made of a flour (or soba flour) shell with a filling. Fillings usually include savory kabocha, slightly sweet azuki (in contrast to the sweeter manjû), nozawana (pickled vegetables. I had two: nozawana-wasabi and apple, and we split a sakura-an as dessert.