[ENGLISH] Homemade Butaman (pork steamed buns)♨️✨
Perhaps the best Butaman in Japan, is the one from 551 in Osaka (a city in east Japan, near Kyoto).
Osaka is known as a sacred place for Okonomiyaki, Takoyaki, yakisoba, etc- and also for Butaman.
I was so in love with the them- especially with the brand of 551 (pronounced, “go-go-ichi”) in Osaka.
Though Japan has quick & very organized food supply chains, 551 is so strategic, only based in Osaka.
So when in Osaka area, it’s time to eat 551. They have the best pork steamed buns, and super savory shumai… so so juicy and tasteful…✨✨
I missed them so much from last winter, so I tried to reproduce, inviting dry yeast to my kitchen for the first time – following some Japanese online recipe authors that also yearned for 551 Butamans.
And the result? Of course, not equivalent, but much closer than usual store bought Butamans!
Using the mix of bread flour along with plain, dry yeast, and baking powder.
When steamed, the skin is not too light / fluffy, but really bouncy and chewy – and the pork filling (with sauteed onion & minced pork, flavored in several condiments) is so juicy and fragrant!
Last of all, serving it with Karashi mustard (Japanese dry mustard powder mixed with hot water (non-oil)) – it is supreme!
FYI- these buns are originally from China, but they are so popular & familiar in Japan as well. In Tokyo, we call them “Niku-man (meat buns)”, but in Osaka, they call it “Butaman (Buta=Pork, Man=Buns/Pao)”.
Ingredients for the skin
| Strong flour | 50g |
| Light Flour | 150g |
| Dry yeast | 1/2 TBS (5g) |
| Baking powder | 1/2 TBS (5g) |
| Sugar | 30g |
| Salad oil | 1/2 TBS (6g) |
| Salt | a pinch of salt |
| Lukewarm water | 100cc |
[Japanese] ”551 再現 レシピ”で挑戦する、ジューシー＆むちむち豚まん
突然、551の豚まんが強烈に恋しくなってしまいました。
関西圏というか大阪の？、東京では肉まんと呼ぶものが豚まん名義になっている、あの大変美味しい。
数年前に初めて大阪の駅構内の店舗でテイクアウトした際、もう大興奮でした。駅のホームでまるまる食べきってしまいました😍✨✨
それ以降も数回いただいていますが、あの皮のもちもちな弾力・フィリングのジューシー！！な肉々しさ、電車で恥じらい感じてしまう程の香り、もう、もう、最強です。
こんなときは、グーグルで”551 再現 レシピ”で検索です。
いくつかレシピを見て、なんとな～くな共通点を見つけて、まずはキッチンにありそうな良いところどりで作ってみます。
強力粉・薄力粉・ドライイースト（初めまして😇）で生地を準備。
フィリングは、豚ひき肉＆ソテーした玉ねぎ＆オイスターソース・醤油・ごま油・塩などの調味料。
出来上がりは、初めてながら、想像以上においしく＆近しいお味でびっくりでした！！！先人の皆様に感謝🥲✨
次回はもっともっとてっぺんまでお肉でぎっしりにできたら。。。✨
もしヒントやアドバイスなどいただけたら、大変嬉しいです。
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