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asiaeats 在 MosoGourmet 妄想グルメ Youtube 的最讚貼文
Oyaki is a Japanese dumpling made from a fermented buckwheat dough wrapped around various fillings, and is a traditional dish of Nagano Prefecture.
By using cake flour, you can make a dough that doesn't break apart and is easy to stuff. Oyaki are usually stuffed with anko or nozawana (pickled leaf vegetables), but we're introducing a meat version for Asia Eats :)
Asia Eats: http://goo.gl/dx1J2f
Share your favorite dumpling pics to Google+ with #AsiaEats for our weekly photo contest, and you could win delicious prizes!
長野県の郷土料理、"おやき"の作り方です。
中力粉を使わずに薄力粉で
簡単、失敗なしの包みやすい生地ができます。
中の餡を野沢菜(お葉漬け)の油炒めや
あんこ にしても もちろん楽しめます。
世界中のみなさん、そして信州人に届け!
Recipe (Makes 10)
■ Dough
1. Mix 200g cake flour, 2g (1/3 tsp) salt, 5g (1tsp) baking powder by hand.
2. Add 5g (1tsp) vegetable oil and 110ml warm water and stir with chopsticks
3. Knead until dough forms
4. Wrap in plastic and let sit for 20 minutes
■ Filling
5. Mix 25g miso, 3g (1/4 tbsp) salt, 1g dashi-no-moto (soup stock base), 3g (1/4 tbsp) vegetable oil.
6. Divide the dough into 10 equal parts (about 30g each)
7. Cut two large eggplants into disks with pockets to stuff the miso (see 2:00)
8. Stuff eggplant with miso
9. Wrap the stuffed eggplant with strip of pork belly, cut in half (120-130g total)
10. Roll out the dough and wrap around the pork belly/eggplant
11. Pour small amount of oil in pan and place the dumplings. Cook until golden brown on one side. (We will steam them next so don't worry if they aren't cooked all the way through)
12. Place the oyaki in a steam cooker and steam for 10 minutes.
13. Enjoy while thinking of the fertile farmland and towering mountains of Shinshu (Nagano).
14. Sing Shinano no Kuni (Our Shinano) after eating: http://nicoviewer.net/sm8283906
*レシピ*(10個分)
生地を作ります。
1.薄力粉 200g、塩 2g(小さじ 1/3)、ベーキングパウダー 5g(小さじ 1)を
手でザッと混ぜる。
2.サラダ油 5g(小さじ 1)、ぬるま湯 110ccを入れ、
箸で混ぜる。
3.まとまるまで、手で捏ねる。
4.ラップをかけ、20分休ませる。
味噌あんを作ります。
5.味噌 25g、砂糖3g(大さじ 1/4)、だしの素 1g(小さじ 1/4),
サラダ油 3g(大さじ 1/4)を混ぜあわせる。
6.休ませた生地を10等分(各30gくらい)にする。
7.太めの長なす 2本を味噌あんが挟めるように切る。
8.味噌あんをなすに挟む。
9.豚バラ肉 (120〜130g)は、1枚を半分に切り、
8を巻く。
10.6を伸ばし広げ、9を包む。
11.サラダ油を薄くひいたフライパンに10を並べ、
美味しそうな焦げ目がつくまで焼く。
(この後 蒸すので中まで火が通らなくても大丈夫です。)
12.湯気の上がった蒸し器に11を並べ、10分蒸す。
13.信州をシミジミ思いながら、いただく。
食後に『信濃の国』を歌ってみましょう。
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