Steam meat breads (Nikuman) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Steam meat breads (Nikuman) Also known as Nikuman.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Nikuman

The steamed meat buns, known as Nikuman, are a traditional dish of Japanese cuisine that consists of steamed breads filled with meat. These breads are very popular in Japan and can be found in various convenience stores, markets and restaurants across the country.

The mass of steamed meat buns is made with wheat flour, water, sugar and yeast, resulting in a soft and light texture. The filling consists of pork, onion, garlic, ginger and spices typical of Japanese cuisine, such as soy sauce and sake. In addition, there are variations of the dish that include other types of meat, such as chicken and beef.

One of the most striking features of Nikuman is its shape, which resembles a small round puddle. Although they are cooked in steam, they have a golden and attractive appearance, which arouses anyone's appetite.In addition, their size is ideal to be consumed as a snack or accompanying a meal.

In addition to being tasty and practical, steamed meat buns are also a healthier option compared to other Japanese cuisine dishes such as sushi and tempura, as they are not fried and have fewer calories.

In Japan, Nikuman are consumed throughout the year, but are especially popular during the winter as they are a warm and reassuring option for the cooler days.In addition, they are also a common choice to be taken on trips or for a picnic as they can be eaten cold or heated.

In short, steamed meat buns are a delicious and versatile dish of Japanese cuisine, which conquers the taste of many people around the world. If you have the opportunity to try them on your next trip to Japan, don’t forget to taste this delight and delight yourself with this perfect combination of smooth pasta and juicy filling.

Origin and history of Pães de carne no vapor (Nikuman)

Steamed meat buns, also known as Nikuman, are a typical dish of Japanese cuisine. Their origins date back to the 19th century, when it was known as "chuka man" and was an adaptation of Chinese bread. Over time, the dish was becoming popular and becoming a street food option in Japan.

About the recipe

• Name of the plate: Steam meat breads (Nikuman)
• Name of the dish in English: Steamed meat buns (Nikuman)
• Name of the plate in Japanese: 肉まん
• Name of the Romanian dish: Nikuman

Information about preparation

• Time to prepare: 25 minutes
• Time of Cooking: 20 minutes
• Difficulty: MEDIUM
• It suits: 3 people
• Occasions: Snacks, sides

Ingredients – Ingredients

Check out the necessary and optional ingredients Steam meat breads (Nikuman)It makes sense to improvise

• Pasta:
• 200g of Japanese pancakes
• 90 ml of water
• salt to taste
• 1 tablespoon of garlic oil
• Meat to Spray
• Filling:
• 100g rehydrated shiitake mushrooms
• 100g of roasted pork
• 1/2 brown spring onions
• 1 tablespoon of garlic oil
• 1 tablespoon of soy sauce
• 2 cups of chicken broth
• Salt and pepper to taste
• 3 baby corn units (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Steam meat breads (Nikuman). Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Prepare the mass:

• Combine the 200g pancakes mixture with 90 ml of water and salt.
• Melt the mass well for 2 to 3 minutes.
• Then divide the mass into six equal parts and mold small balls on a peeled surface.
• Cover with plastic film and reserve.

Prepare the vegetables:

• Finely cut 100g of shiitake mushrooms, 1/2 spring onion and cut 3 corn in pieces.

Mix the fillings:

• In a bowl, mix the crushed vegetables, 100g of crushed pork, 2 teaspoons of chicken bouillon, 1 tablespoon of salmon oil, 1 tablespoon of soy sauce and a spoonful of salt.
• Divide the filling into six parts with a knife.

Type of mass:

• Spray a small amount of flour on your work surface to prevent the mass from grinding.
• Then, flat each mass ball and place a little filling in the center.
• Join the tips of the paste at the top and press a few times to close the Nikuman.

Cooking in the steam:

• Put the Nikuman on a fat-proof paper and cook on steam for about 15 to 20 minutes.
• Serve hot or pack for a quick snack.
• If you prefer, heat the Nikuman for a few seconds in the microwave before eating, especially if it’s part of a full meal.

Tips:

• Japanese cuisine says that the pasta is ready when its texture is similar to that of an ear lobe.
• The classic Nikuman is usually filled with pork, but you can try it with ground meat or even a vegetarian fill. If you choose a vegetarian option, add a little soy sauce and mirin to the vegetables for an extra taste. For pepper lovers, try adding 1 tablespoon of roasted ginger for a touch more.
• Be careful not to overload the Nikuman, as they will increase during steam cooking.
• For a more bold taste, add 1 tablespoon of curry powder to the pasta. You will have a delicious Curryman.

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