Born from a comparison of convenience store nikuman, this surprising arranged recipe features authentic nikuman filling served on toast. It's characterized by the exquisite texture created by crisp bamboo shoots and coarsely ground pork, making it an easy dish to enjoy with toast. Perfect for cold days, be sure to try this warm and satisfying nikuman-style toast.
Ingredients
Main Ingredients (2 servings)
- Pork slices 100g
- Onion 50g
- Ginger 10g
- Bamboo shoots 50g
- Potato starch 1 tsp
- 6-slice bread 2 slices
- Scallions to taste
Seasonings
- Oil 1 tbsp
- Soy sauce 2 tsp
- Chinese seasoning 1 tsp
- Sugar 1 tsp
- Water 100ml
- Black pepper to taste
- Sesame oil 1 drizzle
Steps
- Coarsely chop 10g ginger.
- Roughly chop 50g bamboo shoots. Pro Tip! To achieve a crunchy texture, it's recommended to use the lower, firmer part of the bamboo shoots.
- Dice 50g onion instead of mincing it.
- Roughly chop 100g pork slices with a knife to create coarse ground pork. Pro Tip! The texture of the meat is important for nikuman filling, so chopping it coarsely helps retain a meaty feel.
- Heat 1 tbsp oil in a frying pan, then add the chopped pork slices, diced onion, ginger, and bamboo shoots and stir-fry everything.
- Once the ingredients have softened, add 1 tsp Chinese seasoning, 2 tsp soy sauce, and 1 tsp sugar.
- Dissolve 1 tsp potato starch in 100ml water, pour into the frying pan, mix well, and simmer until thickened.
- Turn off the heat, add 1 drizzle sesame oil and black pepper to taste, then mix.
- Place the prepared nikuman filling on the 6-slice bread.
- Garnish with scallions to taste. Pro Tip! The bread can be used as is, but if you prefer it warm, lightly microwave it before adding the filling.
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