How to Make Panda Anman (饅頭 Manjyu) using a frying pan (Steamed Buns with Red Bean Paste) - Video Recipe

I see these cute Panda Anman (Steamed Buns with Red Bean Paste) in Chinatown very often :)


https://www.youtube.com/watch?v=i4vWMBANqLI

I know you all want to know how to make them at home in a very easy way!!!



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Panda Anman (Steamed Buns with Red Bean Paste)

Difficulty: Easy
Time: 40min
Number of servings: 7

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. cooking oil
200g (7oz.) Koshi-an (sweet Azuki red bean paste without skins)
black food coloring
cooking oil

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. Divide Koshi-an (sweet Azuki red bean paste without skins) into 7 equal pieces.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Add black food coloring in one of the dough pieces to make a black dough.
4. Flatten out the white dough with a rolling pin. Place the Koshi-an, pull and pinch the dough to seal like making a dumpling. Then make eyes, nose, and ears with the black dough, and attach them with water.
5. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
6. Uncover and cook on high heat until the water is gone and crisp.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_29.html
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How to Make SUPER EASY Nikuman (Steamed Pork Buns) using a frying pan - Video Recipe

Nikuman or Butaman is steamed pork buns.

I know not all of you have a steamer, and I know you want the easiest recipe, so here you go ;)


https://www.youtube.com/watch?v=rnflsDdZlDU

This Nikuman is absolutely delicious with fluffy buns and crunchy bottoms!!!



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Super Easy Nikuman (Steamed Pork Buns) using a frying pan

Difficulty: Super Easy
Time: 40min
Number of servings: 8

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. sesame oil
C
* 100g (3.5oz.) ground pork
* 4inch (10cm) chopped long onion
* 1 tbsp. sake
* 1/2 tsp. grated ginger
* 1/2 tsp. soy sauce
* 1/2 tsp. sugar
* 1/2 tsp. sesame oil
* 4 chopped Chinese chives
* salt and pepper
cooking oil
sesame oil
soy sauce
Karashi (Japanese mustard) if you like

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. In a different bowl, mix C by hand (hand is better but using a spoon is okay) until all ingredients are combined and smooth. Then divide into 8.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Flatten out the dough with a rolling pin. Place the filling, pull and pinch the dough to seal like making a dumpling. (You can put water along the edge of the dough if it is too dry to seal.)
4. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
5. Uncover, add a dash of sesame oil, and cook on high heat until the water is gone and crisp.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post_25.html
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How to Make Harihari-Ni (Simmered Crunchy Daikon Radish) - Video Recipe

Harihari came from the crunchy texture of Daikon radish. This dish goes great with white rice! Not really for bento box because it smells :P hehe


https://www.youtube.com/watch?v=P9ueFyN4ygM

You can simmer Japanese amberjack with leftover cooking liquid to make Buri Teriyaki. I will show you how in the end of this video.



This is another recipe which my Oba-chan (grandma) taught me on the day we made Ikanago no Kugini.
https://www.youtube.com/watch?v=3NyDB6OR-ao

My blog post about our trip to Kobe:
http://createeathappy.blogspot.jp/2014/03/kobe.html

Souvenirs from Kobe:
http://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html

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Harihari-Ni (Simmered Crunchy Daikon Radish)

Difficulty: Medium
Time: 2hrs + overnight
Number of servings: N/A

Ingredients:
1.5kg (3.3lb) Daikon radish (unpeeled)
salt
1.5 large ginger (thinly sliced)
A
* 4 Umeboshi (pickled plums)
* 300g (10.6oz.) Sanontou (soft brown sugar)
* 150ml soy sauce
* 75ml vinegar (cereal or rice)

Directions:
1. Slice Daikon radish into quarter-rounds. Toss with salt (make sure it is not too salty but tasty). About 1 tsp. of salt was enough. Then leave for few hours (or overnight) until wilted.
2. Put A in a pot and bring to a boil.
3. Squeeze out the water (with your hands) from Daikon radish. Place the Daikon and sliced ginger alternately in the pot, then simmer for 5-6 minutes. Remove the foam if necessary.
4. Drain with a strainer.
5. Place the cooking liquid back into the pot, then simmer down to half the amount.
6. Place back the Daikon radish, mix, then stop the heat.
7. Leave for an hour until cool. Drain with a strainer to separate the Daikon radish and the cooking liquid to finish.

You can save the cooking liquid to make Buri (Japanese amberjack) Teriyaki or any other dishes :)

You can keep it in a large container for about few months BUT I recommend to store it in small quantity (in a Ziploc bag is okay), since it can easily get bad if you open and close the container frequently.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_23.html
---------------------------------

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