Nikuman (meat bun)

Making the bun at home sounds somehow complicated but it is actually not 😉
The nikuman is absolutely my favorite that remembers me my childhood.
You can find the nikuman almost everywhere in Japan. Especially, convenience stores have their original buns with different kinds of fillings.
Since I came to Germany, I could not find any nikuman in my surroundings. So I decided to make it at home and I was quite surprise that the home-made nikuman is so fresh and juicy, and not so complicated!
With this recipe, I have never made a failure.

This receipt is developed by nattsu47-san.

Please note that the ingredients are all same as the original but I made some changes in the text.





Nikuman recipe

This time I added some small pieces of Shiitake mushroom in the filling to add some more flavor. When letting soak dried Shiitake in water, you can use the water later for a soup!
Course: Main Course
Cuisine: Japanese
Servings: 8 pieces



  • 50 g strong flour (bread flour)
  • 150 g flour
  • 5 g baking powder (0.5 tbsp)
  • 5 g dried yeast (0.5 tbsp)
  • 30 g sugar
  • 6 g sunflower oil (0.5 tbsp)

Meat filling

  • 150 g minced pork
  • 1/2 onion
  • 1.5 tbsp bread crumbs typically “panko” but any sort will do
  • 0.5 tbsp chicken stock powder
  • 1 tbsp soy sauce
  • 0.5 tbsp sugar
  • 0.5 tbsp sesame oil
  • 0.5 tbsp starch or any
  • Shiitake mushroom (optional)

Special kitchenware

  • steam cooker


Preparing the dough

  • Mix all the bun ingredients in a bowl and add 100 ml of water.
  • Knead the dough until it becomes smooth (5 to 10 minutes).
  • Put the dough in a bowl, cover with film and let rest for 15 minutes.

Preparing the filling

  • Mince the onion and the mushroom.
  • Mix with with all the other filling ingredients, knead with your hands until you have an homogenous mix.

Making the Nikuman

  • Once the dough has risen (15 minutes), divide the meat filling in 8 balls, and divide the dough in 8 balls.
  • To make a Nikuman, squish a dough ball into a disk and use it to wrap a meat ball. Make sure that the bun is sompletely closed!
  • Heat the steamer (I used a rice cooker with a steamer attachment). Put the buns in it, you might want to put some baking paper first to make sure it doesn’t stick, and steam-cook for 20 minutes.
  • Simply serve the buns on a plate. Be careful, it’s hot!
    Usually Nikuman is dip into a dressing made of 1 portion of soy sauce for 1 portion of white vinegar.
    Bon appétit!





Flower carrot for decoration
Dried shiitake
Dough after kneading
Dough got some rest 
Shiitake soaked hot water, the shiitake water was used for making a soup
Round meat filling
Wrap carefully and beautifully
Ready for steam!
Rice cooker is doing a good job…
Bon appétit!

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