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Shinshu Eggplant Oyaki (flat Cakes) Recipe

Shinshu Eggplant Oyaki (flat cakes) Recipe
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Serving : 6
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Prepare the ingredients before making Shinshu Eggplant Oyaki (flat cakes) in your home. Then, follow these steps below to serve Shinshu Eggplant Oyaki (flat cakes) for your family or friends.

Ingredients: Shinshu Eggplant Oyaki (flat cakes)

  • 200 ml Bread (strong) flour
  • 200 ml Cake flour
  • 200 ml Boiling water
  • 1 pinch Salt
  • The filling
  • 3 Eggplant - slim Japanese type
  • 1/2 Onion
  • 1 tbsp ●Mentsuyu
  • 3 tbsp ●Miso
  • 2 tbsp ●Sugar
  • 1 heaping tablespoon Ground sesame seeds
  • 4 shakes Umami seasoning (optional)

How to Make Shinshu Eggplant Oyaki (flat cakes)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Shinshu Eggplant Oyaki (flat cakes) in your home by yourself.

    Step 1
  • Cut the eggplants in half, slice thinly and soak in water.
  • Step 2
  • Roughly chop up the onion.
  • Step 3
  • Stir fry the onion in oil. When it's translucent add the eggplant slices and continue stir frying.
  • Step 4
  • When the eggplant has softened and wilted, add the ● ingredients and stir fry until there's no more moisture left in the pan.
  • Step 5
  • Add the ground sesame seeds at the end. Adjust the seasoning with umami seasoning, and leave to cool.
  • Step 6
  • Make the dough: Put the cake flour, bread flour and salt in a bowl and mix well with chopsticks.
  • Step 7
  • When the flours are mixed, pour in the boiling water and mix well with chopsticks.
  • Step 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.
  • Step 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.
  • Step 10
  • Heat up a frying pan with oil, put in the oyaki and brown them on both sides.
  • Step 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.
  • Step 12
  • When there's almost no moisture left, the oyaki are done.
  • Step 13
  • Wrap the oyaki in a moistened kitchen towel or plastic wrap to store.
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