Recipe of Super Quick Homemade Shinshu Eggplant Oyaki (flat cakes)

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The ingredients needed to make Shinshu Eggplant Oyaki (flat cakes):

1. Prepare 200 ml Bread (strong) flour
2. Make ready 200 ml Cake flour
3. Get 200 ml Boiling water
4. Take 1 pinch Salt
5. Take The filling
6. Get 3 Eggplant - slim Japanese type
7. Get 1/2 Onion
8. Prepare 1 tbsp ●Mentsuyu
9. Make ready 3 tbsp ●Miso
10. Get 2 tbsp ●Sugar
11. Get 1 heaping tablespoon Ground sesame seeds
12. Prepare 4 shakes Umami seasoning (optional)

As dumplings go, they're dead simple to make - the unleavened dough is very forgiving and the fillings don't require too much prep. 'Oyaki' If you have travelled in Shinshu region Japan, you might have tasted the authentic 'Oyaki'. 'Oyaki' is a sort of dumpling similar to 'Gyoza' made from wheat flour or buckwheat flour dough wrapped around a stuffing that is most commonly vegetables, then cooked on a pan. To make oyaki dough, in a bowl stir together the cake flour, bread flour, baking powder, sugar and salt. Drizzle in the vegetable oil, then pour in water a little at a time; knead until the mixture is the consistency of bread dough: not too stiff and so that it just clings a bit to the bowl. Adjust by adding water as necessary.

Instructions to make Shinshu Eggplant Oyaki (flat cakes):

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 it's translucent add the eggplant slices and continue stir frying.
4. When the eggplant has softened and wilted, add the ● ingredients and stir fry until there's 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 it's 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 there's no moisture left in the pan.
12. When there's almost no moisture left, the oyaki are done.
13. Wrap the oyaki in a moistened kitchen towel or plastic wrap to store.

Drizzle in the vegetable oil, then pour in water a little at a time; knead until the mixture is the consistency of bread dough: not too stiff and so that it just clings a bit to the bowl. Adjust by adding water as necessary. Oyaki (Japanese Stuffed Dumplings) - Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan. #Oyaki #Kabocha #japanesepastries #japanesesnacks #Dumplingsrecipe #asiansnacks Shinshu isn't really a suitable location for rice cultivation, a the temperature doesn't rise throughout the year. In the past, oyaki made from buckwheat flour and wheat flour was used instead of rice as a staple food.

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