Shinshu Eggplant Oyaki (flat cakes

• Produce

  • 1 Eggplant - slim japanese type
  • 1 Onion

• Condiments

  • 1 Miso

• Baking & Spices

  • 1 Cake flour
  • 1 Salt
  • 1 Sesame seeds, ground
  • 1 Sugar
  • 1 Umami seasoning

• Bread & Baked Goods

  • 1 Bread

• Liquids

  • 1 Water

• Other

  • ●Mentsuyu

Found on washoku.guide

Description

Ingredients

• Bread (strong) flour
• Cake flour
• Boiling water
• Salt
• Eggplant - slim Japanese type
• Onion
• ●Mentsuyu
• ●Miso
• ●Sugar
• Ground sesame seeds
• Umami seasoning (optional)

Directions

• 1. Cut the eggplants in half, slice thinly and soak in water.
• 2. Roughly chop up the onion.
• 3. Stir fry the onion in oil. When its translucent add the eggplant slices and continue stir frying.
• 4. When the eggplant has softened and wilted, add the ● ingredients and stir fry until theres no more moisture left in the pan.
• 5. Add the ground sesame seeds at the end. Adjust the seasoning with umami seasoning, and leave to cool.
• 6. Make the dough: Put the cake flour, bread flour and salt in a bowl and mix well with chopsticks.
• 7. When the flours are mixed, pour in the boiling water and mix well with chopsticks.
• 8. Knead the dough until its about the stiffness and consistency of your earlobes. Form the dough into a ball, cover with plastic wrap and leave to rest for an hour.
• 9. Roll portions of the dough into balls, flatten, put on some filling and wrap while stretching the edges of the dough. Form into flat round cakes.
• 10. Heat up a frying pan with oil, put in the oyaki and brown them on both sides.
• 11. When they have browned, add water halfway up the oyaki. Cover with a lid and steam-cook until theres no moisture left in the pan.
• 12. When theres almost no moisture left, the oyaki are done.
• 13. Wrap the oyaki in a moistened kitchen towel or plastic wrap to store.