Oyaki does not require yeast or baking powder, just flour mix with water and filled with an easily made curry. I used to enjoy it when travelling in Nagano, Japan. What a wonderful snack!
A specialty food of Nagano, Japan
Anyone who has been to Nagano Prefecture, Japan may have eaten Oyaki, and I am no exception.
I remember that oyaki was everywhere selling in the Karuizawa Outlet and train station. It has a thin dough and various fillings — the classic flavours are 野沢菜 nozawana, a form of turnip greens; なす田楽 nasu dengaku (miso aubergine), and sweet red bean paste. Oyaki always served hot, makes it such a great treat in winter.
Simple Seasoning with Curry Powder
Today I wanted to have a filling which is similar to Japanese mild curry flavour, so no cumin seeds, turmeric or any other spices, but just added 1 teaspoon of curry powder. Quick and convenient. You can also use Japanese curry roux, which are just as simple. I didn’t even use a roll pin to flatten the dough. I just stretched it with my hands, hence the dough was a little thick. 😛
This oyaki recipe is learned from kurashiru.
Japanese Curry Bun (Oyaki) Recipe
Make the most simplest dough with just flour and water, wrap in curry powder seasoned potaotes, then pan-fry with a little oil. It’s a warm, healthy and filling snack.
Ingredients
Makes 8 pieces
For the dough
- 100 g plain flour
- 100 g bread flour
- 3 g salt
- 150 ml hot water
For the filling
- 1 potato
- 1 small carrot
- ½ small onion
- frozen peas
- oil
- 1 tsp curry powder
- ¼ tsp salt
- black pepper
How To Make
- First make the dough. Combine the flour and salt, pour in hot water and knead the dough until smooth. Wrap with cling film and chill in a fridge for 1 hour.
- Meanwhile, prepare the filling by cutting the potato into chunks, and dice the carrot and onion. Bring a pot of salted water to a boil, throw in the potatoes to cook for about 10 minutes, or until it can be pierced through.
- Warm 2 teaspoon of oil in a pan over medium-low heat. Add the onions and carrots to cook until the onions are softened. Return potatoes to the pan, roughly mash it, then add the frozen peas to cook for a further 3 minutes. Season with salt, pepper and curry powder.
- Take out the dough from the fridge and divide it into 8 portions. Then roll into thin and evenly round shapes.
- Fill in the curried vegetables and seal it, like you do to a round dumpling. And shape it into a disc. Repeat with the remaining dough.
- Warm 1 tbsp of oil in the pan and place in the oyaki. Cook until both sides are nicely golden. Add around 50 ml water into the pan and cover with a lid. Let cook until the water is evaporated. Enjoy while it’s hot!
