How to make Sushi and Other Japanese Dishes: BlackWhite Photographs Edition by Nakamura Shoichiro

Author:Nakamura, Shoichiro [Nakamura, Shoichiro]
Language: eng
Format: azw3
Published: 2018-12-25T16:00:00+00:00

Remarks: To test saltiness of filling, heat a small amount like ¼ teaspoon on a small dish in microwave for 20 seconds, and taste. Keep the saltiness low.

5.7 Butaman (Steamed Pork Bun)

Butaman is very popular in Japan, where buta means pork and man means ban. A secret for success is in using cake flour for the most part of flour. Do not use all purpose flour in place of cake flour.

Materials

Steamed ban

1 cup all purpose flour

1 cup cake flour

1 teaspoon sugar

1.5 teaspoon dry yeast

1 tablespoon butter

¼ teaspoon salt

0.7 cup water (warm)

Filling

1/2 Lb ground pork

1 onion, finely chopped

1 cup finely chopped cabbage

1.5 teaspoon weipa (condiment in paste form: see photo below)

1 table spoon soy sauce

1 teaspoon sesame oil

½ teaspoon ginger grated

Preparation of dough

To make steamed ban, combine all ingredients for steamed ban in a bowl. Blend well using a wood spatula.[7]

Add water and mix to make dough. Knead until smooth. Let stand in the room temperature for 30 minutes.

Divide dough to 6 portions.

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