Homemade Japanese Steam Buns. (Boa Bun) Recipe by Chef Chriss
Totoro Cream-filled Melon Buns Totoro Cream-filled Melon Buns I found out how to bake this bread while browsing bread that other people had baked online. It was too difficult to make the eyes with cookie dough so I gave up on that. Using chocolate is easier! Even if the cookie dough gets burned or shifts, as long as you draw the face on it'll turn into a cute Totoro bun!! Recently I've been making the cookie dough first, then switching on the bread machine to knead the bread dough, then making the custard cream to save time. Recipe by Kobafumi cookpad.japan Shrimp Cold Somen Salad Shrimp Cold Somen Salad Got this salad recipe from my friend’s wife a couple years ago. She’s a very amazing Japanese cook. She taught me a lot how to cook Japanese food 👍🏻😋 IG @jenscookingdiary @jenscookdineandravel jenscookingdiary Christmas Santa Claus Bread Christmas Santa Claus Bread When I uploaded my recipe for reindeer bread previously, it got a great response. I thought that Santa Claus bread would make a good match to creative a festive air. If you put the piece of bread that defines the hat just on the edge of the face bread, it may fall off during the 2nd rising, so place it a bit on the inside of the outer edge. It does take some effort to form the bread, so make sure not to let the dough dry out while you work. You could also draw on the face using a chocolate decorating pen. Recipe by pitachan1 cookpad.japan Restaurant-Quality Steamed Pork Buns Restaurant-Quality Steamed Pork Buns I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns! It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN cookpad.japan 551-Style Steamed Pork Buns 551-Style Steamed Pork Buns A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years. I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores. You don't need to let the dough rise completely like when making bread. If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them. If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47 cookpad.japan Spinnable Pizza Dough Spinnable Pizza Dough -I used to use yeasted pizza dough, but I wanted the crust to be crispier so I stopped using yeast. And when I was rolling out the dough, I thought I could spin it in the air, and tried it - and I succeeded. The dough doesn't stretch out as much as when they show it being done on TV, but it's really fun. -Use lots of pizza sauce! This is key! Leave the edge clear of toppings and sauce to enjoy the crispy texture. Otherwise you may run out of sauce too.... -The pizza cooks faster on a grill rather than in the oven. It comes out crispier too. Recipe by happyblessing cookpad.japan Oyaki -- Regional Savory Dumplings from Nagano Prefecture Oyaki -- Regional Savory Dumplings from Nagano Prefecture I suddenly craved Oyaki for the first time in a while. Add whatever filling you have in your refrigerator. Authentic Nagano prefecture Oyaki fillings include okara, simmered pickled Nozawana (a type of Japanese mustard leaf), hijiki seaweed, red bean paste, egg plants, stir-fried vegetables, kabocha squash paste. An unusual and delicious filling is simmered apples (Nagano famous for their apple crops). This recipe makes large Oyaki, so if you prefer smaller ones, divide the dough into smaller portions. Recipe by chikappe cookpad.japan Homemade Bacon Homemade Bacon Shop-bought bacon has a lot of additives and is not safe. I wanted to make homemade bacon easily. You can freeze this bacon and it keeps for a long time in the fridge. It is handy. After turning off the heat, the remaining heat still cooks the pork. Rest the bacon in the fridge for one day before eating. You can avoid excess smokiness! See my blog at For 6 servings. Recipe by Mitsuna ROSE kitchen cookpad.japan Easy Buns! Homemade Hamburger Easy Buns! Homemade Hamburger I saw some cheap buns on sale, but homemade buns are the best! I made this a variation on the basic round bread roll. You can sandwich anything you like in the buns, homemade or storebought, or dinner leftovers! Please enjoy your original creation. Once you fill the buns, eat them the same day. Please dry any vegetables well beforehand. You can freeze the buns. Let them defrost at room temperature. Recipe by Choco makaron cookpad.japan Homemade Hamburgers With Handmade Buns Homemade Hamburgers With Handmade Buns I wanted to make delicious hamburgers easily at home. Finish the 1st rising the day before, then just make the burgers in the morning in the microwave and bake the buns. I used the hamburger bun recipe by Dokintan as a guide for this recipe. I tried completing the 1st rising for the bun dough the day before, for when I am short on time. If you want to make the dough the day you're going to eat the burgers, reduce the milk by 10 g, choose the "quick bake" program of the bread machine, and take the dough out 40 minutes after you press start. The dough will have completed its 1st rising. From then on just rest for 10 minutes, and proceed to the 2nd rising. For 6 hamburgers. Recipe by Pokuchan cookpad.japan Totoro Cream-filled Melon Buns Totoro Cream-filled Melon Buns I found out how to bake this bread while browsing bread that other people had baked online. It was too difficult to make the eyes with cookie dough so I gave up on that. Using chocolate is easier! Even if the cookie dough gets burned or shifts, as long as you draw the face on it'll turn into a cute Totoro bun!! Recently I've been making the cookie dough first, then switching on the bread machine to knead the bread dough, then making the custard cream to save time. Recipe by Kobafumi cookpad.japan Totoro Cream-filled Melon Buns Totoro Cream-filled Melon Buns I found out how to bake this bread while browsing bread that other people had baked online. It was too difficult to make the eyes with cookie dough so I gave up on that. Using chocolate is easier! Even if the cookie dough gets burned or shifts, as long as you draw the face on it'll turn into a cute Totoro bun!! Recently I've been making the cookie dough first, then switching on the bread machine to knead the bread dough, then making the custard cream to save time. Recipe by Kobafumi cookpad.japan Shrimp Cold Somen Salad Shrimp Cold Somen Salad Got this salad recipe from my friend’s wife a couple years ago. She’s a very amazing Japanese cook. She taught me a lot how to cook Japanese food 👍🏻😋 IG @jenscookingdiary @jenscookdineandravel jenscookingdiary Shrimp Cold Somen Salad Shrimp Cold Somen Salad Got this salad recipe from my friend’s wife a couple years ago. She’s a very amazing Japanese cook. She taught me a lot how to cook Japanese food 👍🏻😋 IG @jenscookingdiary @jenscookdineandravel jenscookingdiary Christmas Santa Claus Bread Christmas Santa Claus Bread When I uploaded my recipe for reindeer bread previously, it got a great response. I thought that Santa Claus bread would make a good match to creative a festive air. If you put the piece of bread that defines the hat just on the edge of the face bread, it may fall off during the 2nd rising, so place it a bit on the inside of the outer edge. It does take some effort to form the bread, so make sure not to let the dough dry out while you work. You could also draw on the face using a chocolate decorating pen. Recipe by pitachan1 cookpad.japan Christmas Santa Claus Bread Christmas Santa Claus Bread When I uploaded my recipe for reindeer bread previously, it got a great response. I thought that Santa Claus bread would make a good match to creative a festive air. If you put the piece of bread that defines the hat just on the edge of the face bread, it may fall off during the 2nd rising, so place it a bit on the inside of the outer edge. It does take some effort to form the bread, so make sure not to let the dough dry out while you work. You could also draw on the face using a chocolate decorating pen. Recipe by pitachan1 cookpad.japan Restaurant-Quality Steamed Pork Buns Restaurant-Quality Steamed Pork Buns I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns! It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN cookpad.japan Restaurant-Quality Steamed Pork Buns Restaurant-Quality Steamed Pork Buns I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns! It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN cookpad.japan 551-Style Steamed Pork Buns 551-Style Steamed Pork Buns A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years. I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores. You don't need to let the dough rise completely like when making bread. If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them. If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47 cookpad.japan 551-Style Steamed Pork Buns 551-Style Steamed Pork Buns A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years. I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores. You don't need to let the dough rise completely like when making bread. If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them. If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47 cookpad.japan Spinnable Pizza Dough Spinnable Pizza Dough -I used to use yeasted pizza dough, but I wanted the crust to be crispier so I stopped using yeast. And when I was rolling out the dough, I thought I could spin it in the air, and tried it - and I succeeded. The dough doesn't stretch out as much as when they show it being done on TV, but it's really fun. -Use lots of pizza sauce! This is key! Leave the edge clear of toppings and sauce to enjoy the crispy texture. Otherwise you may run out of sauce too.... -The pizza cooks faster on a grill rather than in the oven. It comes out crispier too. Recipe by happyblessing cookpad.japan Spinnable Pizza Dough Spinnable Pizza Dough -I used to use yeasted pizza dough, but I wanted the crust to be crispier so I stopped using yeast. And when I was rolling out the dough, I thought I could spin it in the air, and tried it - and I succeeded. The dough doesn't stretch out as much as when they show it being done on TV, but it's really fun. -Use lots of pizza sauce! This is key! Leave the edge clear of toppings and sauce to enjoy the crispy texture. Otherwise you may run out of sauce too.... -The pizza cooks faster on a grill rather than in the oven. It comes out crispier too. Recipe by happyblessing cookpad.japan Oyaki -- Regional Savory Dumplings from Nagano Prefecture Oyaki -- Regional Savory Dumplings from Nagano Prefecture I suddenly craved Oyaki for the first time in a while. Add whatever filling you have in your refrigerator. Authentic Nagano prefecture Oyaki fillings include okara, simmered pickled Nozawana (a type of Japanese mustard leaf), hijiki seaweed, red bean paste, egg plants, stir-fried vegetables, kabocha squash paste. An unusual and delicious filling is simmered apples (Nagano famous for their apple crops). This recipe makes large Oyaki, so if you prefer smaller ones, divide the dough into smaller portions. Recipe by chikappe cookpad.japan Oyaki -- Regional Savory Dumplings from Nagano Prefecture Oyaki -- Regional Savory Dumplings from Nagano Prefecture I suddenly craved Oyaki for the first time in a while. Add whatever filling you have in your refrigerator. Authentic Nagano prefecture Oyaki fillings include okara, simmered pickled Nozawana (a type of Japanese mustard leaf), hijiki seaweed, red bean paste, egg plants, stir-fried vegetables, kabocha squash paste. An unusual and delicious filling is simmered apples (Nagano famous for their apple crops). This recipe makes large Oyaki, so if you prefer smaller ones, divide the dough into smaller portions. Recipe by chikappe cookpad.japan Homemade Bacon Homemade Bacon Shop-bought bacon has a lot of additives and is not safe. I wanted to make homemade bacon easily. You can freeze this bacon and it keeps for a long time in the fridge. It is handy. After turning off the heat, the remaining heat still cooks the pork. Rest the bacon in the fridge for one day before eating. You can avoid excess smokiness! See my blog at For 6 servings. Recipe by Mitsuna ROSE kitchen cookpad.japan Homemade Bacon Homemade Bacon Shop-bought bacon has a lot of additives and is not safe. I wanted to make homemade bacon easily. You can freeze this bacon and it keeps for a long time in the fridge. It is handy. After turning off the heat, the remaining heat still cooks the pork. Rest the bacon in the fridge for one day before eating. You can avoid excess smokiness! See my blog at For 6 servings. Recipe by Mitsuna ROSE kitchen cookpad.japan Easy Buns! Homemade Hamburger Easy Buns! Homemade Hamburger I saw some cheap buns on sale, but homemade buns are the best! I made this a variation on the basic round bread roll. You can sandwich anything you like in the buns, homemade or storebought, or dinner leftovers! Please enjoy your original creation. Once you fill the buns, eat them the same day. Please dry any vegetables well beforehand. You can freeze the buns. Let them defrost at room temperature. Recipe by Choco makaron cookpad.japan Easy Buns! Homemade Hamburger Easy Buns! Homemade Hamburger I saw some cheap buns on sale, but homemade buns are the best! I made this a variation on the basic round bread roll. You can sandwich anything you like in the buns, homemade or storebought, or dinner leftovers! Please enjoy your original creation. Once you fill the buns, eat them the same day. Please dry any vegetables well beforehand. You can freeze the buns. Let them defrost at room temperature. Recipe by Choco makaron cookpad.japan Homemade Hamburgers With Handmade Buns Homemade Hamburgers With Handmade Buns I wanted to make delicious hamburgers easily at home. Finish the 1st rising the day before, then just make the burgers in the morning in the microwave and bake the buns. I used the hamburger bun recipe by Dokintan as a guide for this recipe. I tried completing the 1st rising for the bun dough the day before, for when I am short on time. If you want to make the dough the day you're going to eat the burgers, reduce the milk by 10 g, choose the "quick bake" program of the bread machine, and take the dough out 40 minutes after you press start. The dough will have completed its 1st rising. From then on just rest for 10 minutes, and proceed to the 2nd rising. For 6 hamburgers. Recipe by Pokuchan cookpad.japan Homemade Hamburgers With Handmade Buns Homemade Hamburgers With Handmade Buns I wanted to make delicious hamburgers easily at home. Finish the 1st rising the day before, then just make the burgers in the morning in the microwave and bake the buns. I used the hamburger bun recipe by Dokintan as a guide for this recipe. I tried completing the 1st rising for the bun dough the day before, for when I am short on time. If you want to make the dough the day you're going to eat the burgers, reduce the milk by 10 g, choose the "quick bake" program of the bread machine, and take the dough out 40 minutes after you press start. The dough will have completed its 1st rising. From then on just rest for 10 minutes, and proceed to the 2nd rising. For 6 hamburgers. Recipe by Pokuchan cookpad.japan