Kanko-yaki with Kabocha Filling
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 12 servings
- Ingredients
- 6
About this dish
In the Tsukui area of Kanagawa these buns can hold adzuki beans, dried daikon, mushrooms or pickles; this one is filled with kabocha mashed with its skin.
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They are browned in a dry pan first and then steamed, so they come out soft and puffy with toasted spots still on them.
Ingredients
Instructions
- 1
Seed 500g kabocha and cut into 3cm pieces.
Steam for 15 minutes until easily pierced, then mash finely with the skin while hot and cool.
- 2
Mix 500g flour with 10g baking powder and sift twice.
In another bowl, whisk 260ml water, 1 egg, and 40g sugar until the sugar dissolves.
- 3
Pour the liquid into the flour and knead for about 6 minutes until the dough is as soft as an earlobe.
Cover to prevent drying and rest at room temperature for 1 hour.
- 4
Divide the dough and kabocha filling into 12 portions each.
Flatten one dough piece to palm size, enclose one filling portion, pinch firmly closed, and flatten slightly.
- 5
Cook the kanko-yaki in batches in a heated dry pan over medium-low heat for 3 to 4 minutes per side.
Adjust the heat so brown spots form without burning.
- 6
Arrange the browned buns without touching in a steaming steamer and steam for 10 minutes.
Rest off the heat for 2 minutes, then cool on a rack to release surface steam.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
津久井商工会女性部 · Checked: 2026-08-11
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