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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The dough: | 2. Cut up the parchment paper into 24 squares about 10 cm / 3 inches square. | 3. Proof the yeast in a bowl or cup in the 1/4 cup of warm water with a pinch of sugar added, until foamy. | 4. In a large bowl, put in 5 cups of the flour. Make a well in the center, and add the hot water and mix rapidly. | 5. Add the sugar and yeast/water mixture, baking powder, warm milk, and the shortening or lard. Mix well. | 6. Add the rest of the flour little by little until you have a workable dough. Knead for a few minutes on a floured board until it's soft and pliable. | 7. Put into a large bowl, cover with a clean towel, and leave in a warm place until the dough has doubled in bulk, about 45 minutes. | 8. Take out the dough and roll into one long sausage. Cut the dough into 24 pieces. Roll each piece into a ball, and let rest for a bit. | 9. To fill the buns, flatten each ball so that the middle is slightly thicker than the edges. Put about a tablespoon or so of filling in the middle. Gather up the edges and pinch them firmly together to seal, then turn the bun over and place on a square of parchment paper. Let the buns rise for 15-20 minutes before steaming. | 10. Steam in a steamer for 20 minutes. Eat while piping hot. | 11. The filling: | 12. Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly. | 13. Cube the pork, or chop it up finely. | 14. Mix the flour and cornstarch with the water. | 15. In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy. | 16. Let cool and use to fill the buns. | 17. The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta). | 18. If you have a big piece of pork, cut it into about 500g pieces. | 19. Roughly chop the ginger, skin on is okay, and crush the garlic to crush a bit. | 20. Put the pork pieces in a sturdy plastic bag or container. Put in the pork, ginger, star anise and garlic, and fill with enough soy sauce to cover the pork. | 21. Seal the bag well and marinate in the refrigerator overnight. Turn the meat several times if you can so that the marinade penetrates evenly. | 22. Preheat the oven to 140° C / 280°F | 23. Empty out the contents of the bag into a baking dish. Add a bit of water so that the meat is sitting in about 1cm of liquid. | 24. Sprinkle the meat with sugar, and bake for about 2.5 - 3 hours, turning the meat every 20-30 minutes. If you want it even sweeter, sprinkle more sugar on the meat periodically. | 25. At the end, the liquid will be almost gone and syrupy, and you will have dark amber colored pieces of pork. | 26. Let cool and slice thin, cube, etc. You can use cubes in fried rice, or in the steamed buns of course, and any number of things. | 27. It is quite worthwhile to make this in some quantity, since the cooking takes so long, and to freeze in portions for later use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	6	cups		356.0	0.0	79.2	2.0
yeast	2	packages		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
water	1	cup	boiling	0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
vegetable shortening	2	tablespoons		230.4	0.0	0.0	25.6
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
parchment paper				356.0	0.0	79.2	2.0
chinese roast pork	400	g		356.0	0.0	79.2	2.0
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
shiitake mushroom	6			-	-	-	-
bamboo shoot	1/4	cup	canned	10.1925	1.963	0.9815	0.1132
dark sesame oil	2	teaspoons	roasted	356.0	0.0	79.2	2.0
ginger	1	piece	chopped	-	-	-	-
soy sauce	3	tablespoons	defatted	25.44	2.3664	3.9072	0.2736
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/2	cup		0.0	0.0	0.0	0.0
pork roast	1	kg		2308.6833	0.0	269.94599999999997	127.927
soy sauce				25.44	2.3664	3.9072	0.2736
gingerroot	1	inch		356.0	0.0	79.2	2.0
star anise	1			356.0	0.0	79.2	2.0
garlic clove	3 -4			356.0	0.0	79.2	2.0
sugar				402.99	100.79799999999999	0.0	0.0
water				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.