Recipe of ‘OYAKI’ – a local cuisine in Nagano pref.

Cooked by

50mins

‘OYAKI’ is a local cuisine in Nagano prefecture.

Recipe

    For Dough
  1. Strain flour (all-purpose flour is best) by using a net or a strainer and pour hot water of about 42 celcius in it.
  2. Stir it with a whisk to avoid lumps until the stickiness comes out.
  3. Wrap it and wait for at least 30 minutes which makes the flour more elastic. The state elasticity like the photo on the left is best. If it is too soft, you can not use it as a dough.
  4. For Ingredients
  5. Chop cabbages and carrots into small pieces and cut leeks into the length of about 1.5cm.
  6. Pour oil on a fly-pan and put the cut vegetable on the pan. And then stir-fry them during short time (about 1 to 2 mins).
  7. Put 2 spoonful of sugar and 4 spoonful of miso into them(6) and mixture them well. ※具は少し塩分が強い方が美味しいとのこと
  8. 火をとめ、ニラを投入して混ぜ合わせ、具材は出来上がり。

    ※ニラは余熱のみで温めます。

  9. Final Touch
  10. 手のひらを水でぬらし、その上に生地をのせ、生地を延ばし、具をのせ、素早く包んでフライパンの上へ置く。

  11. 生地の縁(ふち)が「こんがりキツネ色」になったら、裏返し、同じように火を通す。
  12. 9を蒸し器に入れ、5分ほど蒸したら出来上がり!

     

Ingredients

大人:3人前 ・ 子供:1人前
IngredientsQuantity
中力粉500g
お湯400cc
キャベツ1/2
ニンジン1/2
ニラ1束
Seasoning(☆)Quantity
砂糖大さじ2
みそ大さじ4
サラダ油適量

※ 大さじ1=小さじ3、1㎖=1cc

(日本語) 粉は「中力粉」が良いようです。