Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup chopped green onions
- 1/4 cup chopped shiitake mushrooms
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package of store-bought frozen dinner roll dough (12 pieces)
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Steamer basket
- Rolling pin
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large bowl, mix together the ground pork, green onions, shiitake mushrooms, soy sauce, mirin, sake, sugar, salt, and black pepper until well combined.
2. Divide the pork mixture into 12 equal portions and shape each portion into a ball.
3. On a lightly floured surface, roll out each dinner roll dough into a 4-inch circle.
4. Place a pork ball in the center of each dough circle and gather the edges of the dough around the pork to enclose it completely. Pinch the dough together at the top to seal.
5. Place the nikuman in a steamer basket and steam for 15-20 minutes, or until the dough is cooked through.
6. Remove the nikuman from the steamer and let them cool slightly.
7. In a shallow dish, whisk together the beaten egg and flour to make a batter.
8. Place the panko breadcrumbs in another shallow dish.
9. Heat the vegetable oil in a deep fryer or large pot to 350°F.
10. Dip each nikuman in the egg batter, then coat it in the panko breadcrumbs.
11. Fry the nikuman in the hot oil for 3-4 minutes, or until golden brown and crispy.
12. Remove the nikuman from the oil and drain on a paper towel-lined plate.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steaming temperature: 212°F
Frying temperature: 350°F
Serving size:
12 pieces
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Ground chicken or beef can be substituted for the ground pork.
- Button mushrooms or oyster mushrooms can be substituted for the shiitake mushrooms.
- Cornstarch can be substituted for the flour in the egg batter.
Variations:
- Add grated ginger or garlic to the pork mixture for extra flavor.
- Substitute the panko breadcrumbs with regular breadcrumbs or crushed cornflakes.
- Add a slice of cheese or a dollop of spicy mayo to the center of the nikuman before steaming.
Tips and tricks:
- Make sure to seal the dough tightly around the pork filling to prevent it from leaking out during steaming.
- Use a thermometer to check the temperature of the oil before frying to ensure it's at the correct temperature.
- Don't overcrowd the fryer or pot when frying the nikuman to prevent them from sticking together.
Storage instructions:
Leftover nikuman can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the nikuman, steam them for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the nikuman on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, spicy mayo, or soy sauce.
Pairings:
Serve the pork katsu nikuman with a side of steamed rice and a simple salad.
Suggested side dishes:
Steamed rice, miso soup, edamame, or cucumber salad.
Troubleshooting advice:
- If the dough is too sticky, dust it with a little flour before rolling it out.
- If the nikuman are falling apart during steaming, make sure to seal the dough tightly around the pork filling.
Food safety advice:
Make sure to cook the pork katsu nikuman to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Nikuman is a popular Japanese snack food that originated in China. It's a steamed bun filled with various types of savory fillings, including pork, beef, chicken, and vegetables.
Flavor profiles:
The pork katsu nikuman has a savory and slightly sweet flavor from the pork filling, which is seasoned with soy sauce, mirin, sake, and sugar. The crispy panko breadcrumb coating adds a crunchy texture to the soft and fluffy steamed bun.
Serving suggestions:
Serve the pork katsu nikuman as a snack or appetizer, or as a main course with a side of rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese