Steps

1. In a bowl, combine Potato Starch 1/2 tsp, Cooking Sake (Rice Wine) 2 tsp, and Miso 1 tsp. Mix well.
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2. Add Ground Pork & Beef Mix 100g to the seasoned bowl and mix until the seasoning is evenly distributed throughout the meat.
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3. Cover with plastic wrap and microwave on 600W for 1 minute 30 seconds.
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4. After microwaving, break up the ground meat with a fork, mix thoroughly, and season with Salt A pinch to taste. Let it cool down.
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5. Peel and remove any eyes from Potato 1 pc (100g).
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6. Cut the peeled potato into 8 pieces, place in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 3 minutes.
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7. Mash the microwaved potato until no lumps remain using a fork or masher.
   🕒 01:50
8. 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.)
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9. Divide the smooth dough into 6 equal portions.
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10. 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.
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11. Place 1/6 of the prepared meat filling in the center of the flattened dough circle.
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12. 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.)
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13. Place the shaped oyaki into a frying pan with a little oil.
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14. Heat over medium heat and cook until the bottom is golden brown and slightly crispy.
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15. Flip the oyaki and cook the other side until it's also golden brown.
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16. 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.)
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17. Once the butter has coated and cooked through, the oyaki are done. Transfer to a serving plate.
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18. (Tip) If the oyaki become firm after cooling, they can be reheated in the microwave.
    🕒 08:01