Japanese Food
Today, I made nikuman after lunch.
nikuman = niku + man
niku = meat
man < manju
Nikuman is one type of chuka (Chinese-style) man. Anman is another. Other types, such as pizza man and curry man, have gained popularity.
The term nikuman is used in Kanto (Eastern Japan), while the term butaman (buta = pig) is used in Kansai (Western Japan). This reflects the fact that meat is pork by default in Kanto, while it is beef by default in Kansai.
Ingredients for 6 nikuman
300 g cake flour
2 tbsp sugar
3 1/2 tsp baking powder
150 ml lukewarm water
50 g ground pork
(I used 200 g!)
2 dried shiitake
(Sadly, I had none in the storage space!)
10 cm naga negi
2 tsp sesame oil
1 tsp potato starch
1 tsp sake
Pinch of sugar
Small amount of salt
(The original recipe is more complicated. I have a bad habit of simplifying recipes.)
1. In a mixing bowl, combine flour, sugar, baking powder, and water. Knead and make into dough.
2. In a mixing bowl, combine ground pork, reconstituted shiitake, finely chopped naga negi, sesame seed, potato starch, sake, sugar and salt. Make into six balls.
3. Divide dough into six equal balls. Make each ball into a disc 8 cm in diameter, with the center thicker than the circumference.
4. Fill each disc with a pork filling ball. Close the disc.
5. Place each bun on a sheet of parchment paper, and steam in a steamer on high heat for 15 min.
薄力粉 300 g
砂糖 大さじ2
ベーキングパウダー 小さじ3 1/3
ぬるま湯 150 cc
豚ひき肉 50 g
(私は200 g使いました!)
干しシイタケ 2枚
長ネギ 10 cm
ごま油 小さじ2
片栗粉 小さじ1
酒 小さじ1
砂糖 一つまみ
塩 少々
1. ボールに薄力粉、砂糖、ベーキングパウダー、水を入れ、こねて、生地にします。
2. 別のボールに豚ひき肉、戻したシイタケ、刻んだ長ネギ、ごま油、片栗粉、酒、砂糖、塩を入れ、6個のボールを作ります。
3. 生地を6等分し、ボールにします。それぞれ、周囲より中央が厚い直径8 cmの円形にします。
4. 円形それぞれで具のボールを包み、円形を閉じます。
5. クッキングシートに載せ、蒸し器で強火で15分蒸します。
My steamer was not big enough to place six buns at a time, so I steamed the three buns at a time.
Sorry for the ugly shapes. I’m not very good at these things…
I had one immediately. The filling was very lightly seasoned, so I poured some soy sauce. The dough tasted very good.

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