June 9, 2013


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.


Sissi said...

Hiroyuki, you torture me! Your nikuman must have been delicious. The dough looks as if it was made with yeast! Incredible.

Hiroyuki said...

Sissi: Yes, it is delicious. Much better than the store-bought.

Fräulein Trude said...

They really look alike yeast steam buns. I would like to have some right now with sweet Thai-chili-Sauce.
But I don't have any ground meat..

Hiroyuki said...

Kiki: Thai chili sauce? Thanks for the idea. I don't have it, but I guess yuzu kosho should be a good substitute!

Anonymous said...

Hiroyui-san, oishisou! Thanks for sharing the recipe. This is the perfect recipe for me because I have some cake flour that I need to use up. Can I substitute the pork filling with other fillings like red bean paste?

Hiroyuki said...

Anonymous: Of course, you can. You can also make anman.

The book I showed previously says:
200 g (approx. 1/2 pound) koshi an (i.e., red bean paste with skin removed, but "tsubu an" (paste with skin unremoved) should be fine, I suppose)
6 tbsp black sesame seeds, ground
2 tsp sesame oil

Anonymous said...

From my personal experience, make sure to use "double acting" baking powder for steam buns. (different brand also gives different result; so, try as many brands as possible) Then, avoid overcooking. I bet it will result nice buns!

Anonymous said...

And for the Chinese version, usually adds sodium carbonate to give better appearance.

Hiroyuki said...

Anonymous: Thanks for your comments. I will check if there are such things as "double acting" baking powder here in my rural area. Sodium carbonate? You must know more about Chinese buns than I do!

Anonymous said...

Not much...(laugh) I'm just used to prepare many kinds of dim sum(点心 = tenshin?) at hotel and restaurant.

Nippon Nin said...

肉まん大好きです! これを見ると作りたくなります。

Hiroyuki said...

Anonymous: Oh, I see. And, yes, dim sum, and tenshin in Japanese.

Nippon Nin: 私も肉まんは好きです。食べたくなるのは、だいたい冬ですけど(笑)。