Oyaki with Eggplant and Sweet Miso

Name: Oyaki with Eggplant and Sweet Miso
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 20 servings
Cuisine: Japanese
Ingredients: all-purpose flour 500 g; lukewarm water 350 ml; round eggplants 5 piece; miso 120 g; sugar 36 g; vegetable oil 30 ml

Quick answer

Total time: 105 min
Level: Medium
Servings: 20 servings
Ingredients: 6

About this dish

Round eggplant slices, slit into pockets and stuffed with sugar-sweetened miso, sit inside a plain wheat wrapper.

Nagano's oyaki can hold many seasonal vegetables, and in this filling the eggplant turns soft and juicy as it steams, soaking up the salty-sweet miso. Some oyaki are only grilled or only steamed, but these are browned in a pan first and then steamed, leaving the wrapper chewy-soft with a toasted bottom. The batch makes twenty.

Ingredients

servings

IngredientAmount

round eggplants5 piece

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Instructions

6 steps

1

Add 350ml lukewarm water gradually to 500g flour.

Once no dry flour remains, knead for 8 minutes until smooth, cover with a damp cloth, and rest for 1 hour.
2

Mix 120g miso with 36g sugar.

Cut 5 round eggplants into 1.5cm slices, make a pocket in the side of each piece, and divide the sweet miso among the pockets.
3

Divide the dough into 20 portions of about 40g and round them.

Flatten one to palm size, leaving the center slightly thicker than the rim, and place one eggplant piece on it.
4

Stretch the rim gradually over the filling and pinch it closed.

Set the seam side down, flatten gently with the palm, and shape all 20 dumplings.
5

Use the 30ml vegetable oil in batches in a wide pan.

Brown each side of the oyaki for about 3 minutes over medium heat, working in batches if needed.
6

Arrange the browned oyaki without touching in a steaming steamer and steam for 15 minutes.

Rest for 2 minutes off the heat, then serve while the wrapper and eggplant are hot.