Japanese oyaki pancakes are generally stuffed with vegetables, meat or fish, and are steamed, pan-fried or baked.
In this recipe, we’ll be making oyaki with eggplant and brown miso. Eggplant is a vegetable rich in fiber and vitamins, and miso is a fermented paste made from soy, rice and salt. Miso gives its name to the famous miso soup.
These oyaki are tasty and easy to prepare. They’re perfect for a light lunch or dinner, and convenient to take along!
Eggplant and miso oyaki: a quick and easy Japanese recipe.
Try these delicious oyaki, Japanese patties stuffed with eggplant and miso, a tasty and healthy combination.
Ingredients
Paste
- 190 g wheat flour
- 10 g potato starch or cornstarch
- 140 ml boiling water
- 1 pinch of salt
Eggplant and miso stuffing
- 1/2 eggplant
- 2 shiitake
- 1 tbsp brown or red miso
- 1 tbsp of saké
- 2 tsp of shoyu soy sauce
- 1 tbsp of mirin
- 1 tsp of sugar
- vegetable oil for the pan
Instructions
Prepare the oyaki paste
- Mix the flour, cornflour and salt in a bowl. Pour in the boiling water and mix with a spatula. Place the dough on a work surface floured with potato starch. Knead by hand to form a smooth, homogeneous ball.
- Place your ball in a bowl, cover with cling film and leave to rest for 30 minutes to 1 hour. You can make this dough in a food processor.
Prepare the garnish
- Dice the eggplant and shiitake mushrooms.
- In a bowl, combine the miso, sake, soy sauce, mirin and sugar.
- In an oiled skillet, sauté eggplant and shiitake mushrooms over medium heat. When eggplant is tender, add seasoning and sauté for 5 minutes over medium heat, until liquid has evaporated.
Shape the oyaki
- On a floured work surface, divide the dough into 8 equal portions. Using a rolling pin, roll out each portion into a 10 cm-diameter disk.
- Place 1 tablespoon of filling in the center of each disk.
- Close by pinching the dough on top to form a ball.
- Turn each oyaki over, closed side down, and flatten slightly.
Cooking oyaki
- Heat the oil in a frying pan over medium heat. Brown the oyakis on both sides.
- Then pour in the water and cover.
- Cook for approx. 8-10 minutes over medium-low heat until the water has evaporated. Serve hot.
Tips for the Japanese oyaki recipe
Oyaki freeze well. To reheat, simply steam them for 5 minutes, or put them back in an oiled frying pan for 5 minutes, covered with 50 ml of water.
Don’t hesitate to change the filling to suit your taste!
if you have any suggestions, don’t hesitate to share them with us!
Enjoy your meal!
