Nikuman
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Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is a Japanese food made from flour dough, and filled with cooked ground pork or other ingredients. It is a kind of chūka man (中華まん lit. Chinese-style steamed bun) similar to the Chinese baozi (包子), Also known in English as pork buns.
Nikuman are steamed and often sold as street food. From about August or September, through the winter months until roughly the beginning of April, Chūka man are available at convenience stores, where they are kept hot.
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[edit] Other varieties of the Japanese chūkaman
- Butaman (豚まん butaman) — essentially an equivalent to nikuman, this name is more common in the Kansai region.
- Anman (あんまん anman) — the ingredients consist of azuki beans (koshian or tsubuan). Lard and sesame oil are typically added to increase flavor and taste. Similar to Chinese Doushabao.
- Pizza man (ピザまん pizaman) — the ingredients consist of a mixture of pizza sauce and other common pizza ingredients such as cheese, sausage, pepperoni, and corn. The specific ingredients vary slightly depending on the maker.
- Curry man (カレーまん karēman) — turmeric or food coloring is added to the skin to make it yellow. The ingredients are the same as meat buns or pork buns with curry-style flavoring. There is also curry man similar to curry bread or dry curry.
[edit] Simple Recipe to make Nikuman[1]
bun (pastry)
* flour 300g * sugar 40g * a pinch of salt * instant yeast 4g * baking powder 10g * milk 40ml * water 100ml * vegetable shortening 15g (important, this is what makes the pastry fluffy)
meat filling
* lean minced pork 150g * chinese cabbage about 5 leaves, cut into jullienne, steamed (microwaved), squeeze out all the water * garlic 2 cloves, minced * ginger about half the size of a golf ball, minced * shiitake mushroom 1/2 cup, sliced * dash sesame oil * dash soy sauce * dash oyster sauce * sugar 1TB * japanese cooking sake wine 1 TB (if you can find it) * cornstarch 1/2 TB * salt and pepper to taste, but don’t actually taste it
Steps:
1. for the bun, mix all the powdered ingredient in a bowl and make a well in the centre 2. pour the wet ingredients into the well and mix in thoroughly 3. when they’re combined, add the shortening and knead until smooth 4. rest at room temp. for 30 mins 5. mix the filling and divide into 10 balls 6. divide the dough into 10 balls and roll them out round. 7. wrap them around the fillings, pinch at the top 8. rest for 15 mins 9. steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
(makes about 10 nikuman)
[edit] Special variations of chūka man
Various convenience stores have offered seasonal varieties of chūka man:
[edit] Circle K Sunkus
- White curry man
- Squid ink seafood man
- Deli chicken man with mayo-style flavor
[edit] Ministop
- Crunchy Chinese seafood man
- Crunchy cheese sausage donut man
- Boiled pork cube crunchy curry man
- Crunchy cheese lasagna man
- Belgium chocolate man
[edit] FamilyMart
- Cream cheese man
- Sakura man
- Choco-man
- Chestnut man
- Habanero Kimchi man
[edit] Lawson
- Milk caramel man
[edit] SAVE ON
- Sakura anman
- Beef tendon man
- Jiaozi man
[edit] See also
- Manju (food) (饅頭)
- Baozi (包子)
- Cha Siu Baau (叉燒包)
- Manapua
- Siopao
- Xiaolongbao
[edit] References
[edit] External links
- Imuraya Confectionery Co., Ltd. Chinese-style steamed bun
- Yamazaki Baking Co., Ltd. Chūka man
- Recipe Source
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