Recipes - Japanese

Nozawana Oyaki (Savoury Buns Filled With Pickled Greens)
Nozawana-Oyaki


Soft, fluffy, chewy dough casing stuffed with savoury nozawana-zuke (link to nozawana-suke recipe); these handmade oyaki is one of the many local favourites in Nagano. Once cooked, these sturdy buns can be tucked into a lunch box and enjoyed at any time of the day. The oyaki is always delicious regardless of how and where you choose the enjoy them.
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: > 120mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

For the dough:

130g cake flour
130g bread flour
2 tsp baking powder
A pinch of salt
1 heaping tbsp sugar
180ml boiling water

For the Nozawana filling:

300g nozawana-zuke (pickled mustard green) link to nozawana-zuke recipe
½ tsp sesame oil
1 tbsp white sesame seeds

Seasoning:

1 tsp bonito dashi stock
1 tbsp sake
1 tbsp mirin
2 tsp soy sauce
2 tsp sugar
Ichimi chilli powder to taste




Steps:
  1. Put dough ingredients in a bowl and mix well with a whisk.
  2. Add the warm water and mix until the dough is no longer floury.
  3. 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 about an hour.
  4. In the meantime, soak the nozawana in a bowl of water to de-salt them.
  5. Squeeze to dry the nozawana and chop them. Put them into a pan with the sesame oil and white sesame seeds, mix well, add the Seasoning ingredients and stir fry over medium-low heat until there’s no moisture left.
  6. Divide the rested dough into 10 portions, and press each one and stretch it out into a circle with a diameter of around 10cm.
  7. Fill each portion of dough with the filling made in Step 5, wrap the dough around the filling and press the dough together with your fingers to seal it as an individual bun.
  8. Lightly spray some oil on a frying pan, place the buns seam side down in the pan, and pan-fry them on low heat.
  9. Cook until the bottom is brown, then add 100ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat. Turn the heat down to low when there is no water left in the pan.
  10. Top the buns with white sesame seeds, and turn them over to pan-fry over medium heat. The buns are ready to serve when this side is browned as well. Best served warm.

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Nozawana Oyaki (Savoury Buns Filled With Pickled Greens)

Nozawana Oyaki (Savoury Buns Filled With Pickled Greens)

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Soft, fluffy, chewy dough casing stuffed with savoury nozawana-zuke (link to nozawana-suke recipe); these handmade oyaki is one of the many local favourites in Nagano. Once cooked, these sturdy buns can be tucked into a lunch box and enjoyed at any time of the day. The oyaki is always delicious regardless of how and where you choose the enjoy them.

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: > 120mins
Course: Snack
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

For the dough:

130g cake flour
130g bread flour
2 tsp baking powder
A pinch of salt
1 heaping tbsp sugar
180ml boiling water

For the Nozawana filling:

300g nozawana-zuke (pickled mustard green) link to nozawana-zuke recipe
½ tsp sesame oil
1 tbsp white sesame seeds

Seasoning:

1 tsp bonito dashi stock
1 tbsp sake
1 tbsp mirin
2 tsp soy sauce
2 tsp sugar
Ichimi chilli powder to taste

Instructions
  1. Put dough ingredients in a bowl and mix well with a whisk.
  2. Add the warm water and mix until the dough is no longer floury.
  3. 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 about an hour.
  4. In the meantime, soak the nozawana in a bowl of water to de-salt them.
  5. Squeeze to dry the nozawana and chop them. Put them into a pan with the sesame oil and white sesame seeds, mix well, add the Seasoning ingredients and stir fry over medium-low heat until there’s no moisture left.
  6. Divide the rested dough into 10 portions, and press each one and stretch it out into a circle with a diameter of around 10cm.
  7. Fill each portion of dough with the filling made in Step 5, wrap the dough around the filling and press the dough together with your fingers to seal it as an individual bun.
  8. Lightly spray some oil on a frying pan, place the buns seam side down in the pan, and pan-fry them on low heat.
  9. Cook until the bottom is brown, then add 100ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat. Turn the heat down to low when there is no water left in the pan.
  10. Top the buns with white sesame seeds, and turn them over to pan-fry over medium heat. The buns are ready to serve when this side is browned as well. Best served warm.

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