A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens)
A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, a flavor of shinshū nozawana oyaki (savory buns filled with pickled greens). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens) is something which I have loved my whole life. They’re fine and they look fantastic.

Great recipe for A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens). My parents always send me a big tub of nozawana-zuke pickles, so I make these with them. These buns are steam-cooked in a frying pan, so you don't need a steamer.

To begin with this recipe, we have to prepare a few ingredients. You can have a flavor of shinshū nozawana oyaki (savory buns filled with pickled greens) using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens):
  1. Make ready For the batter:
  2. Take 130 grams ☆ Cake flour
  3. Get 130 grams ☆ Bread (strong) flour
  4. Prepare 2 tsp ☆ Baking powder
  5. Take 1 pinch ☆ Salt
  6. Prepare 1 heaping tablespoon ☆ Sugar
  7. Prepare 180 ml Boiling water
  8. Take For the Nozawana filling:
  9. Take 300 grams Nozawana-zuke (pickled leafy green vegetables, a speciality of the region)
  10. Prepare 1/2 tbsp Sesame oil
  11. Make ready 1 tbsp White sesame seeds
  12. Get 1 tsp ◎ Bonito dashi stock
  13. Prepare 1 tbsp ◎ Sake
  14. Prepare 1 tbsp ◎ Mirin
  15. Make ready 2 tsp ◎ Soy sauce
  16. Make ready 2 tsp ◎ Sugar
  17. Get 1 Ichimi chilli powder

Oyaki are a local specialty with a long history. They resemble a cross between a dumpling and a stuffed bun filled with ingredients and then steaming and/or grilled. Common fillings are Nozawana greens, eggplant, mushrooms, red bean paste, and sansai. Make sure the lid is covered with the kitchen towel so condensation on the lid doesn't fall onto the oyaki.

Steps to make A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens):
  1. Put the ☆ ingredients in a bowl, and mix well with a whisk.
  2. Add the boiling water and mix with chopsticks 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 an hour.
  4. Fill another bowl with water, put in the Nozawana pickled greens, and de-salt them.
  5. Squeeze out the greens tightly. Put them into a pan with the sesame oil and white sesame seeds, mix well, add the ◎ 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 out into a 10 cm or so diameter circle. Fill each one with the Step 5 filling.
  7. Spread some oil in a frying pan, place the buns seam side down in it and pan-fry them.
  8. When the bottoms of the buns are browned, add 100 ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat. When there's no water left in the pan, turn the heat down to low.
  9. Top the buns with white sesame seeds (not listed in the ingredients), turn them over and pan fry over medium heat. When that side is browned too, the buns are done.

See more ideas about Tub, Small bathroom, Bathroom design. The eggplant Masaru uses as the base for his pickles is heirloom kyo-yamashina-nasu, a deep purple-skinned, gourd-shaped eggplant. They have a tender yet crunchy texture, and are the ideal medium for showcasing the coloring, aromatics, and flavorings of the red shiso and myoga, while still projecting their own character. Masaru's skills are reflected in the remarkably chewy texture of Shibakyu. Keep leftovers marinated in the Basic Su (becomes almost pickled-like) and store in refrigerator.

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