Ingredients
Main Ingredients (6 Oyaki (Serves 2-3))
Seasonings
Steps
- In a bowl, combine Potato Starch 1/2 tsp, Cooking Sake (Rice Wine) 2 tsp, and Miso 1 tsp. Mix well.
- Add Ground Pork & Beef Mix 100g to the seasoned bowl and mix until the seasoning is evenly distributed throughout the meat.
- Cover with plastic wrap and microwave on 600W for 1 minute 30 seconds.
- After microwaving, break up the ground meat with a fork, mix thoroughly, and season with Salt A pinch to taste. Let it cool down.
- Peel and remove any eyes from Potato 1 pc (100g).
- Cut the peeled potato into 8 pieces, place in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 3 minutes.
- Mash the microwaved potato until no lumps remain using a fork or masher.
- Add All-Purpose Flour 100g, Salt 1/4 tsp, and Water 5 tbsp to the mashed potato. Use a spatula to scrape the mixture against the side of the bowl, mixing until a smooth dough forms. (Key Tip: If the dough is too dry or crumbly due to the potato's moisture content, add more water gradually until it comes together.)
- Divide the smooth dough into 6 equal portions.
- Lightly flour your hands. Take one portion of dough and press it down with your palm to form a flat circle about 8cm in diameter.
- Place 1/6 of the prepared meat filling in the center of the flattened dough circle.
- Bring the edges of the dough up to enclose the filling. Pinch the seams firmly to seal. (Key Tip: Gently press the dough with your palm and rotate it to create a neat, flat circle without needing a rolling pin. After placing the filling, continue to round and lift your hands to evenly stretch the dough.)
- Place the shaped oyaki into a frying pan with a little oil.
- Heat over medium heat and cook until the bottom is golden brown and slightly crispy.
- Flip the oyaki and cook the other side until it's also golden brown.
- Once both sides are browned, add Butter 5g and cook, allowing it to melt and coat the oyaki. (Key Tip: Adding butter at the end enhances the overall flavor and pairs wonderfully with the potato dough and meat filling. If you don't have butter, you can use oil instead for a delicious result.)
- Once the butter has coated and cooked through, the oyaki are done. Transfer to a serving plate.
- (Tip) If the oyaki become firm after cooling, they can be reheated in the microwave.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
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8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
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15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
