Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, a flavor of shinshū nozawana oyaki (savory buns filled with pickled greens). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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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 get started with this particular recipe, we must first prepare a few components. 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 it.

The ingredients needed to make A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens):

1. Get For the batter:
2. Get ☆ Cake flour
3. Prepare ☆ Bread (strong) flour
4. Prepare ☆ Baking powder
5. Take ☆ Salt
6. Make ready heaping tablespoon ☆ Sugar
7. Get Boiling water
8. Prepare For the Nozawana filling:
9. Take Nozawana-zuke (pickled leafy green vegetables, a speciality of the region)
10. Make ready Sesame oil
11. Prepare White sesame seeds
12. Prepare ◎ Bonito dashi stock
13. Get ◎ Sake
14. Get ◎ Mirin
15. Get ◎ Soy sauce
16. Get ◎ Sugar
17. Make ready 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.

Instructions 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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