Almost three years now since I visited Yuriko in Japan, I had learnt to make many Japanese breads and pastries. She is a professional baker and she teaches baking at your full equipped kitchen next to her home. I still remembered while I was there, we were in the kitchen very frequently making all kinds of pastry and entrée dishes.
What I love about, Yuriko always making sure that I got to learn as much as I can during the 16 days while I was with her. She was such a wonderful daughter-like that I would love learning more from her. She also brought me to many tourist sight and homes to experience Japanese culture. She is very generous too, as we all know that eating out in Japan is very expensive but she always making sure that I experienced some of their well known restaurants in her hometown and Tokyo. I learned the basic of making bread dough or soft bread dough and I got to use the two types of dough that I had learned to create my version of Japanese buns, breads and pastries.
Today, I would like to share the fried buns with you all and hope someday I could make more other Japanese pastries and breads too.
Kare (Curry) Filling
7 medium Yukon Gold potatoes, peeled and diced
2 medium white onion, peeled and finely diced
3 cups water
3-4 tablespoons canola/vegetable/corn oil
4 tablespoons curry powder
1½ teaspoons vegetable bouillon granules
1½ tablespoons raw sugar
Salt to taste
White pepper to taste
3 tablespoons light soy sauce
4½ tablespoons Worcestershire sauce
3 tablespoons tomato sauce/½ teaspoon tomato paste
2 tablespoons cornstarch with 2 tablespoons water, stir together in a small bowl
Heat a sauté pan/frying pan with canola/vegetable/corn oil over a medium-high heat. Once is hot, add the diced potatoes and stir-fry until all coated with oil. Toss in the onions and sauté till aromatic. Add in some water and cook till the potatoes are tender and just soft. If the potatoes are still uncooked, just add more water.
When potatoes are cooked, toss in all the seasoning ingredients except the cornstarch mixture. Stir until all the seasoning is well incorporated. Reduce heat, and gradually stir in the cornstarch mixture and cook till it thickened. Remove from heat and set aside to cool and then transfer to chill overnight in the refrigerator.
6 cups All purpose flour
3 teaspoons instant yeast
1½ teaspoons salt
3 tablespoons raw sugar
1¾ cup plus 3 tablespoons water
3 tablespoons canola/vegetable/corn oil
Place all the ingredients in a large mixing bowl and combine into a soft dough and set aside to proof for an hour or until it double in size. Once ready, punch soft dough to release air and then knead on a floured flat surface till smooth. Divide the dough into 18 equal portions. Roll each into a ball. Set aside to proof for another 10 minutes.
Flatten each with a rolling pan and fill a heap spoonful of chilled potato filling and seal tightly into an oval shape ball. Continue until all the dough is completed.
Ingredients for deep-frying:
2¼ cups Panko (Japanese bread crumb)
2 tablespoons sesame seeds
2 large eggs, lightly beaten
3-4 cups vegetable oil
Meanwhile, heat a deep frying pan or deep-fryer with vegetable oil over medium-high heat. Mix well the Panko and sesame seeds together in a shallow dish and the beaten egg in another shallow dish.
Deep each stuffed dough ball into the beaten egg and transfer to the Panko to coat all over. Gently drop each coated dough ball into the hot oil and fry till golden brown. Fry them in batches so not to overcrowd them. Use a Chinese hand sieve/long tong or chopsticks to remove the fried dough balls onto a kitchen paper towel lined baking tray. Serve immediately while it is still crunchy.