Nikuman (meat bun)
肉まん

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.
https://cookpad.com/recipe/2133804

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

肉まんって家で作るの難しそう・・・そう思っていませんか?
実はそんなに難しくないんですよ。手順さえきちんと踏めば、ちゃんとできます。
小さい頃から大好きだった肉まん。
ドイツに来てから周囲に肉まんのない生活になってしまいました。(涙)
そこで、家で作ってみよう!と思いやってみたら、思いの外簡単で、しかも新鮮でとてもおいしいではありませんか!
それ以来、家で良く作っています。

今日のレシピは、nattsu47さんがクックパッドで紹介してくださったレシピを、そのまま使用しております。
https://cookpad.com/recipe/2133804

(日本語が分かる皆様は、上記のリンクをそのままご参照ください。以下英語に翻訳しております。)

オリジナルレシピには入っていませんでしたが、しいたけを入れてみました。
ソースは味ポンでもいいですし、しょうゆとお酢を1対1で混ぜたものでもおいしいです。

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

Ingredients

Bun

  • 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

Instructions

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
花形にんじん
 
Dried shiitake
乾燥しいたけ。日本の乾物大好き(笑)
 
Dough after kneading
こねた後の生地
 
Dough got some rest 
寝かせた後の生地
 
 
Shiitake soaked hot water, the shiitake water was used for making a soup
しいたけの煮汁はスープに活用
 
Round meat filling
肉まんの中身
 
Wrap carefully and beautifully
繊細にきれいに包む
 
 
Ready for steam!
蒸し器に投入準備オッケー!
 
Rice cooker is doing a good job…
あんまり日本で見かけないかもしれませんが、炊飯器に金属のプレートをセットして蒸す機能がついています。
 
 
 
 
 
 
 
 
 
 
Bon appétit!
Azu

Leave a comment!

This site uses Akismet to reduce spam. Learn how your comment data is processed.