The Anime Blogjapanese steamed buns http://www.theanimeblog.com The Anime Blog features Anime and Manga News and Reviews, Japanese Culture Articles, Japanese Recipes, Lolita Fashion and more. Sat, 20 Mar 2010 13:34:00 +0000 http://wordpress.org/?v=2.9.2 English hourly 1 Man, What’s Up With Manju? A Compandium of Factoids and Recipes for the Japanese Steamed Bun Curious, Part II http://www.theanimeblog.com/japanese-recipes/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious-part-ii/ http://www.theanimeblog.com/japanese-recipes/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious-part-ii/#comments Thu, 06 Mar 2008 14:05:01 +0000 Rachel http://theanimeblog.com/2008/03/06/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious-part-ii/ In part one of “Man, What’s Up With Manju?”, I gave some background on manju, aka man, and listed a few varieties of man common in Japan. If you’d like to play with your own manju recipe, here’re two basic recipes to toy with and finesse to your preference. I’ve also included four complete manju recipes as well.

Manju

To begin with it’s good to know that the basic recipe for manju dough is comprised of flour, leavening, fat, and liquid. These manju recipes will make between 8-10 man, depending on size and choice of leavening. Here’s two basic dough recipes:

Yeast Dough

Cook's Note Manju

  • 2 cups all purpose flour
  • 3/4 tsp yeast
  • 3/4 cup warm milk or water
  • 1 Tbls. sugar
  • 1 Tbls. oil
  • pinch of salt
  • sesame oil (optional)

Dissolve the sugar in the milk or water and add the yeast. Stir to mix well and then let the yeast proof for 6 minutes until it’s foamy. Add the oil to the yeast mixture and stir well.

Blend together the salt and flour then add the yeast mix to the flour, blending thoroughly. Use your hands to knead the dough into a well combined ball. Place the dough in a bowl and cover it with a damp cloth. Let the dough rise in a warm dry place for 30 minutes.

Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately a tablespoon of filling in the center of the round. Gather the edges of the round together and twist the top to seal. Use a dab of water if the edges won’t seal properly.

Cut out wax paper squares and place the formed man on squares. If you’d like, cover the formed man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.

Makes 10 Manju

Baking Powder Dough

Cook's Note 2 Manju

  • 2 cups flour
  • 1 Tbls baking powder
  • 3/4 cup water or milk or soy milk
  • 1 Tbls shortening or 1 Tbls. oil
  • 1 Tbls sugar
  • pinch of salt
  • 1/2-1 tsp. sesame oil, optional

Combine dry ingredients and blend well. If using shortening, cut it into the dry flour mixture and then add the water or milk.

If using oil, add it to the milk or water and then add the mixture to the dry ingredients. Mix the ingredients well and knead the dough into a well combined ball. Let the dough “rest” for at least 15 minutes.

Dust a clean surface with flour and flour a rolling pin. On the floured surface, roll the dough into 4 inch circles and place some filling in the center of the round. Gather the edges together and twist the top to seal. Use a dab of water to seal the edges if they’re not sealing properly. Cut out wax paper squares and place the formed man on the squares. Steam them on high for 10 minutes.

Makes 8 Manju

When making the dough for a dessert man, you can increase the amount of sugar used. But be aware you may also need to increase the liquid, depending on how much sugar is used. I don’t recommend using more than 1/2 cup of sugar in any man, especially since the filling may also be sugary. You’ll go into a candy coma.

You can choose to finagle these basic recipes to your taste, experimenting with more yeast, which’ll give it a stronger taste, or with both baking soda and yeast. You can also interchange the fats used or use a bit of each to equal the required amount. Don’t overdo the fat, however, or you’ll have an unnecessarily greasy man.

For those interested in the recipes I’ve tried, I’ve included four:

  • Niku Man
  • Kare Man
  • Matcha Man
  • Choco Man

Niku man is a savory manju filled with ground pork and Chinese-style fillings. I used ground TVP, substituted the bamboo shoots with carrots and went with hoisin sauce instead of the oyster for mine.

Niku Man

Dough
Niku Closeup

  • 2 cups all-purpose flour
  • 3/4 tsp. yeast
  • 1 cup warm water
  • 1 tbls. sugar
  • 1 tbls. canola oil
  • A pinch of salt (optional)
  • 1 tsp. sesame oil (optional)

Filling

  • 1 cup cooked TVP or cooked pork, ground
  • 1/2 cup bamboo shoots, chopped*
  • 3 green onions, chopped
  • 2 shitake mushrooms, chopped or 1/4 cup chopped maitake mushroom**
  • 1/2 tsp fresh ginger, finely grated
  • 1- 2 Tbls oyster or hoisin sauce
  • fresh ground pepper, to taste

Make the dough by dissolving the sugar in the milk or water, then add the yeast. Stir to mix well and then let the yeast proof for 6 minutes until it’s foamy. Add the oil(s) to the yeast mixture and stir well.

Blend together the salt and flour then add the yeast mix to the flour, blending thoroughly. Use your hands to knead the dough into a well combined ball.

Place the dough in a clean bowl and cover with a damp cloth. Let the dough rise in a warm dry place for 30 minutes. Make the filling while the dough is rising.

Make the filling by blending all the filling ingredients together and set them aside.

Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately one tablespoon of filling in the center of the round.

Gather the edges of the round together and twist the top to seal. Use a dab of water on the dough if the edges won’t seal properly. Cut out wax paper squares and place the formed man on the squares. If you’d like, cover the formed man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.

Serve immediately.

Makes 10 Niku Man

Difficulty: Moderate | Time: 1 hour 20 minutes (if letting dough rise twice)| Ingredient Availability: Moderate

I had my doubts about Kare (Curry) Man, but they all disappeared after one bite. This man is a must for fans of Japanese-style curry. I substituted TVP chunks for the chicken.

Kare Man (Curry Man)

Dough
curry man

  • 2 cups all purpose flour
  • 3/4 tsp. yeast
  • 1 cup warm water
  • 1 tbls. sugar
  • 1 tbls. canola oil
  • A pinch of salt (optional)
  • 1 tsp. sesame oil (optional)
  • 1 tsp. turmeric powder***
  • A pinch of salt (optional)

Filling

  • 1 cup TVP or cooked chicken, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1 green onion, chopped
  • 2 blocks Japanese style curry roux, chopped****
  • 3 Tbls water

Make the dough as for Niku Man except, blend the turmeric powder with the flour and salt before adding the liquids and oils. Make the filling while the dough is rising.

Make the filling by first melting the roux with the water. You can melt the curry either in a microwave-safe bowl in the microwave on high for 30-45 seconds or on the stove in a saucepan over low heat.

Combine chicken, onion, carrot and green onion in a large bowl. Add hot melted curry roux and blend well.

Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately one tablespoon of filling in the center of the round.

Gather and stretch the edges of the round together over the filling and twist the top to seal. Use a dab of water if the edges won’t seal properly. Cut out wax paper squares and place the formed man on the squares. If you’d like, cover the formed man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.

Serve immediately.

Makes 10 Kare Man

Difficulty: Moderate | Time: 1 hour 20 minutes (if letting dough rise twice)| Ingredient Availability: Easy

Matcha man was the first manju I’d ever eaten. It was a store bought variety and was bland and dry. I was not impressed. Making matcha man at home and filling it with anko made it moist and delicious. Eat this one right out of the steamer for maximum yumminess.

Matcha Man

Dough
matcha man

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tbls. baking powder
  • 1 generous Tbls matcha
  • 1 tbls. canola oil
  • 3/4 cup milk or soymilk, at room temperature
  • A dash of salt (optional)

Filling

Whisk together flour, sugar, baking powder, matcha, and salt. Add oil to milk and blend well. Add the milk mixture to the dry ingredients, mixing thoroughly. Knead the dough into a well combined ball. Cover the dough with plastic wrap and let the dough “rest” for 15 minutes.

Roll out the dough into 4 inch circles and place an anko ball in the center of the rounds. Gather the edges together and twist the top to seal. Pinch off any extra dough and flip manju over so sealed top is facing down. Pat man into a semi-spherical shape and place it, seal-side down on wax paper squares. Steam on high for 10 minutes.

Serve immediately.

Makes 8 Matcha Man

Difficulty: Moderate | Time: 45 minutes | Ingredient Availability: Moderate to Difficult

Choco man; a gooey taste of East meets West. Use whichever chocolate for the center which floats your boat. Be it, dark, milk, bitter, semi, ganache, Snicker’s, whatever, use plenty for a tasty choco overload!

Choco Man

Dough
chocoman

  • 2 cups all purpose flour
  • 1/4-1/3 cups cocoa powder
  • 3/4 tsp. yeast
  • 1 cup warm water
  • 1/2 cup sugar
  • 1 Tbls canola oil
  • dash of salt (optional)

Filling

  • 1/2 cup chocolate chips or
  • 1/2 cup your choice chocolate bar, broken

Make the dough by dissolving 1 Tbls of the sugar in the water, then add the yeast. Stir to mix well and then let the yeast proof for 6 minutes until it’s foamy. Add the oil to the yeast mixture and stir well.

Whisk together flour, remaining sugar, baking powder, cocoa, and salt. Add the yeast mix to the flour, blending thoroughly. Use your hands to knead the dough into a well combined ball.

Place the dough in a clean bowl and cover with a damp cloth. Let the dough rise in a warm dry place for 30 minutes.

Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately a tablespoon of chocolate in the center of the round.

Gather the edges together and twist the top to seal. Pinch off any extra dough and flip the manju over so the sealed top is facing down. Pat the man into a bi-spherical shape and place it, seal-side down on wax paper squares. If you’d like, cover the finished man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.

Serve immediately.

Makes 10 Choco Man

Difficulty: Moderate | Time: 1 hour 20 minutes (if letting dough rise twice)| Ingredient Availability: Easy

Out of all the manju I made, I must say the kare and matcha man were my absolute favorites. The curry manju had a kick because of the turmeric and the matcha man had a great balance of bitter tea and sweet tsbu an. I highly recommend eating these treats hot outta the steamer. Although, manju would also be the perfect traveling food since it’s so compact.

However you choose to eat manju, remember, it’s your choice and your manju. Make it how you like and eat it how you want!

*If you can’t get a hold of bamboo shoots, carrots can be used as a substitution.
**Button mushrooms may be substituted for the shitake or maitake.
***Turmeric has a slightly bitter taste which may turn some people off. If you’re one of those people, use less turmeric. If you’re like me and dig the taste, add 1/2 teaspoon more of turmeric and an optional half tablespoon of sugar.
****Japanese style curry roux may not be available to some people. A teaspoon or two (to taste) of curry powder may be substituted instead. Please note the curry powder will not thicken the filling like the roux will unless you add 1 1/2 teaspoons of corn starch.

Share/Bookmark]]> http://www.theanimeblog.com/japanese-recipes/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious-part-ii/feed/ 17 Man, What’s Up With Manju? A Compandium of Factoids And Recipes For the Japanese Steamed Bun Curious. http://www.theanimeblog.com/japanese-recipes/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious/ http://www.theanimeblog.com/japanese-recipes/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious/#comments Mon, 03 Mar 2008 13:51:40 +0000 Rachel http://theanimeblog.com/2008/03/03/man-whats-up-with-manju-a-compandium-of-factoids-and-recipes-for-the-japanese-steamed-bun-curious/ Man, there’s this Japanese food called manju, and it’s crazy how many different varieties of this snack are out there. There’s An Man (anko filled manju) Kare Man (curry flavored manju filled with curried meat) Niku Man (meat filled Chinese-style manju) and even Pizza Man (this is one manju that really delivers!) This versatile food is a filled, or plain, steamed wheat dough bun which has its roots in Chinese cuisine.

kare manThe word manju is derived from the word mantou, the Chinese word for the treat which was originally a sweet mochi based bun from China. It was then brought to Japan in the 1300’s. Manju is also called chukaman in respect of it’s Chinese origins: chuka (Chinese) -man (manju). The Japanese took to the sweet confection and it’s since evolved into a savory or sweet wheat flour bun favored by the masses in the cooler months.

Manju, aka, man, is a popular winter snack in Japan. When the temperature drops, the sales of this steamed bun increase and there’s plenty of manju varieties to choose from to keep warm with. Even the fickle foodie will find some type of manju appealing to them.

Although manju is inexpensive and readily available at street vendors and konbini (Japanese convenient markets, including 7-11 and Circle K) people still make manju at home. There are a slew of recipes on the internet for making this snack. Some call for baking soda as a leavening, some for yeast, others for both. Some recipes call for shortening and some for oil, or both. Water is used in a few and milk in others. The combinations of the basic ingredients are impressive. Everyone has their own recipe for manju.

Some recipes say to use a yeast based dough for savory man and to reserve the baking soda dough for sweet manju. To be fair, I’ve tried all types of dough and have mixed and matched savory and sweet doughs with various fillings and haven’t favored one method over another. The yeast dough is lighter than the baking soda dough, but not by much. I made choco man (chocolate manju) with a yeast dough and it turned out well and then I turned around and made matcha man (green tea manju) with baking soda, which was absolutely terrific.

matcha manjuIt all boils down to a preferred dough consistency and flavor. There is no ONE manju recipe that trumps all others. In fact, using the basic principles of a manju recipe, it’s possible to tweak a recipe to personal taste. That’s what cooking’s all about!

Aside from choosing how to make the dough, it’s also necessary to choose which fillings to stuff into the man. The possibilities are endless, but here are a few popular manju available at konbini and vendors which should get you thinking:

  • Shiro Kare Man: Made with white curry.
  • Matcha Man: Green tea flavored manju, with or without anko or other fillings
  • Terichikin Mayo Man: Teriyaki flavored chicken with mayonnaise.
  • Kare Man: Curry or tumeric flavored dough with curried chicken or pork filling.
  • Pizza Man: Manju stuffed with Japanese pizza ingredients, including but not limited to, pizza sauce, meat, corn and cheese.
  • An Man: Anko filled bun.
  • Niku Man or Buta Man: Chinese-style meat filled bun.
  • Choco Man: Cocoa flavored dough filled with gooey chocolate filling.
  • Hamburger Man: Manju filled with ground beef and cheese.
  • Koma Man: Black sesame paste filled man.
  • Ebi Man: Shrimp stuffed bun.
  • Squid Ink Man: Yeah, it’s what it sounds like…

If you’re thinking about creating your own filling, but are stumped for ideas, chew on these:

  • Barbecue Man: Man stuffed with barbecued TVP or pork.
  • Cheese Man: Provolone, mozzarella, and asiago cheese filled buns.
  • Greek Man: Sun-dried tomatoes, olives and feta with a dash of lemon and oregano.
  • Feista Man: Nacho cheese, black beans, corn and jalapeño stuffed man.
  • Pina Colada Man: Pineapple and coconut man.
  • Mocha Man: Espresso flavored dough with a chocolate center.
  • Apple or Cherry Pie Man: Manju stuffed with pie fillings with a cinnamon flavored dough.
  • Smore’s An: Marshmallow and graham center surrounded by cocoa flavored dough.
  • Amanatto Man: Dough mixed with amanatto and filled with anko.
  • Super Man (I couldn’t resist): Blueberries, apples and cherries stuffed into a bun.

Some websites have some truly inspired ideas for man, such as Ume man, a manju shaped like a plum and filled with koshi an, and Momiman, taken from momi- (short for momiji: maple leaves) and man. Check ‘em out for further inspiration (site language is Japanese).

Part Two of “Man, What’s Up With Manju?” will have recipes for you to play with, plus recipes for sweet and savory man. Keep reading for more manju!

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