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.
