Recipe of Award-winning A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens)

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The ingredients needed to make A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens):

1. Get For the batter:
2. Prepare 130 grams ☆ Cake flour
3. Make ready 130 grams ☆ Bread (strong) flour
4. Make ready 2 tsp ☆ Baking powder
5. Prepare 1 pinch ☆ Salt
6. Get 1 heaping tablespoon ☆ Sugar
7. Take 180 ml Boiling water
8. Get For the Nozawana filling:
9. Get 300 grams Nozawana-zuke (pickled leafy green vegetables, a speciality of the region)
10. Prepare 1/2 tbsp Sesame oil
11. Get 1 tbsp White sesame seeds
12. Take 1 tsp ◎ Bonito dashi stock
13. Prepare 1 tbsp ◎ Sake
14. Make ready 1 tbsp ◎ Mirin
15. Take 2 tsp ◎ Soy sauce
16. Prepare 2 tsp ◎ Sugar
17. Prepare 1 Ichimi chilli powder

In Nagano, common oyaki fillings include mashed kabocha squash, spicy seasoned nozawana (a mustardy green), and the aforementioned eggplant-miso mixture. Sweet red beans are sometimes used as an oyaki filling, a tasty marriage of savory and sweet that makes an interesting pairing with afternoon tea. Both red shiso and myoga have anti-microbial agents that aid pickling. Kyo-yamashina-nasu eggplant and the orchid-like flower buds of myoga that are used to make shibazuke.

Instructions to make A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens):

1. Put the ☆ ingredients in a bowl, and mix well with a whisk.
2. Add the boiling water and mix with chopsticks until the dough is no longer floury.
3. Form the dough into a ball, cover with plastic wrap or put it into a plastic bag so it doesn't dry out, and let it rest at room temperature for an hour.
4. Fill another bowl with water, put in the Nozawana pickled greens, and de-salt them.
5. Squeeze out the greens tightly. Put them into a pan with the sesame oil and white sesame seeds, mix well, add the ◎ ingredients and stir fry over medium-low heat until there's no moisture left.
6. Divide the rested dough into 10 portions, and press each one out into a 10 cm or so diameter circle. Fill each one with the Step 5 filling.
7. Spread some oil in a frying pan, place the buns seam side down in it and pan-fry them.
8. When the bottoms of the buns are browned, add 100 ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat. When there's no water left in the pan, turn the heat down to low.
9. Top the buns with white sesame seeds (not listed in the ingredients), turn them over and pan fry over medium heat. When that side is browned too, the buns are done.

Both red shiso and myoga have anti-microbial agents that aid pickling. Kyo-yamashina-nasu eggplant and the orchid-like flower buds of myoga that are used to make shibazuke. Oyaki (おやき) While onigiri (rice balls) may be Japan's general answer to portable food, the Shinshu region's signature food-to-go is the oyaki, savory steamed soba-flour buns typically filled with savory vegetables. Oyaki are also great because there are vegetarian options. Oyaki is a Shinshu (信州) (Nagano region) specialty.

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