Is anyone else wondering how October is almost here?! Where in the world did the year go? But, most importantly…where did September GO? It’s hard to believe that Jacob and I have been homeowners for a whole month now! This past month has been packed with home projects and enjoying life in our new home. We’ve definitely been busy to say the least, but we’ve loved every minute of it.
As I’ve been gearing myself up for our next adventure (which is in less than a month and a half!), I’ve been reminiscing about our latest trip to Japan and Thailand. You probably consider Thailand to be a pretty popular destination for people to visit, but Japan doesn’t seem to have the same appeal, at least for us Americans. When Jacob and I were planning our trip, stopping in Japan was really just a way for us to cut costs. We actually had a lot of friends ask us, “Why Japan?”. And to be honest, I’d never even considered traveling to Japan before this trip. Places like England, Italy and France were always at the top of my list, but Japan, not so much.
But, in all reality…Japan not only exceeded my expectations, but I was absolutely blown away by the country! Not only was the culture amazing, but the food was so delicious, the people were so friendly, and the scenery was absolutely beautiful. Such a neat country to visit, and I HIGHLY recommend it!
Of course, while there were so many great parts of Japan, I was naturally excited about trying all of the new food. Some of my favorites included ramen, tonkatsu, mochi, and my inspiration for today’s recipe…beef buns. Ugh, sooo good. I’m totally craving some Japanese cuisine right now!
While we were exploring Japan, I made an effort to search for all of the new foods that we needed to try. There was a specific restaurant in Kyoto that I knew we needed to visit on our way to the Kiyomizudera Temple. This restaurant was well-known for their beef buns (or Nikuman): steamed buns made with a flour dough and filled with meat. So, we picked up some beef buns on our way to the Japanese temple, and enjoyed them so much that we purchased more on our way back! It’s funny how something so simple can be so satisfying!
Since I have no idea where to get my hands on these beef buns in America, I’ve decided to take a stab at making my own. While they aren’t exactly the same as true Japanese beef buns, they come pretty dang close. Yes, I know the thought of making these beef buns from scratch may sound rather intimidating, I thought that too. But I think you’ll be surprised to find out that it’s a lot easier than you think.
Steamed Japanese Beef BunsPrint Recipe
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 teaspoons sugar
- 2/3 cup water
- 1 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Meat Filling
- 1/2 pound ground beef or pork
- 1 1/2 cup cabbage, finely chopped
- 4 green onions, chopped
- 1/2 tablespoon garlic, minced
- 1/8 teaspoon dried ginger
- Dash of pepper
- 3 teaspoons soy sauce
- 1/4 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
Unless you are using instant yeast, you will want to start by proofing your yeast. Dissolve the yeast and sugar in warm water. Let the mixture stand for 5 to 10 minutes until it looks foamy.
Add in the flour, baking powder, and salt. Mix in the olive oil, and knead with a stand mixer or by hand for 5 minutes. The dough should be slightly sticky at this point.
Place a damp towel over the bowl and let rise until double in size.
In a separate bowl, combine the meat filling ingredients. Place in the refrigerator until the dough is ready.
Once the dough has risen, split into 6 equal pieces. Roll each piece into a ball and let rise for another 10 minutes.
Roll out each ball with a rolling pin and fill with the meat filling. Pinch together each of the sides to seal the bun, and then slightly twist in the middle.
Place each bun on a small square of parchment paper or a cupcake liner. Let the buns rise for 20 minutes.
Steam the buns for 20 minutes, or until cooked through.
Adapted from Mamaloli. Originally, I didn't cook the meat before steaming the buns. This caused the buns to fall apart when they were finished steaming, as the grease from the beef wasn't able to drain. I'd recommend cooking the meat beforehand, and draining off any excess grease. If you don't have a steamer, layer four equal sized balls of aluminum foil in a large pot. Add a couple of inches of water into the pot, and then place a plate on top of the aluminum. Set your buns on the plate and cover with a lid. Let the buns simmer on medium-low for 20 minutes.