Fluffy and chewy mentaiko cheese steamed buns made easily in a frying pan without a steamer, using rice flour and furikake. The irresistible combination of a soft texture and the savory aroma of browned cheese makes this a perfect dish for breakfast, snacks, or bento boxes. A simple and satisfying recipe.
Ingredients
Main Ingredients (4 buns)
- Rice Flour 100ml (approx. 70g)
- Baking Powder 6g
- Adjusted Soy Milk 100ml
- Vegetable Oil 1 tsp
- Mixed Cheese 2 pinches
Seasonings
- Sugar 3 tsp
- Salt a pinch
- Akarifurikake (Spicy Cod Roe Seasoning) 1 tsp
- Dried Parsley
Steps
- Add 400ml of water to a deep frying pan or pot and bring to a boil.
- In a bowl, combine 100ml of rice flour, 6g of baking powder, 3 tsp of sugar, a pinch of salt, and 1 tsp of Akarifurikake.
- In a separate bowl, whisk together 100ml of adjusted soy milk and 1 tsp of vegetable oil.
- Pour the soy milk and vegetable oil mixture into the bowl with the dry ingredients and mix until smooth. (Key Tip!) If the batter is too thick depending on the type of rice flour, gradually add 10-20ml more soy milk. The batter should be thick enough to flow off a spoon slowly.
- Line muffin cups with paper liners and divide the batter evenly into 4 portions.
- Ensure the water in the frying pan is vigorously boiling.
- Carefully place the muffin cups into the boiling water in the frying pan. Cover with a lid and steam over medium-high heat for 10 minutes. (Key Tip!) To prevent condensation from dripping onto the buns, wrap the lid with a kitchen towel.
- Carefully remove the steamed buns from the pan, being mindful of the steam.
- Heat the frying pan over medium heat and melt 2 pinches of mixed cheese on the pan's surface.
- Place the steamed buns on top of the melted cheese and grill until golden brown and slightly crispy.
- Once the cheese is melted and the buns are nicely browned, remove them from the pan.
- Sprinkle dried parsley over the center of the steamed buns.
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