‘Kenbikiyaki’

Name: How to cook ‘Kenbikiyaki’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Pieces
Cuisine: Us

Introduce

Chef :

Hiroko Liston

‘Kenbikiyaki’

In Japan, there is a traditional food called ‘Oyaki’. ‘Oyaki’ is a sort of dumpling made with dough wrapped around a stuffing and cooked on a pan. ‘Kenbikiyaki’ is similar to ‘Oyaki’, but it is wrapped in Myōga Leaf and the filling is always Sweet Azuki Paste. It is a traditional food in Okayama region where I grew up, and my mother used to make it quite often. Myōga’s flower buds are popular food in Japan, but leaves can be used in this way.

Ingredient

Food ration :

4 Pieces

80 g

Plain Flour *20g per piece

1 pinch

Salt

100 ml

Boiling Water *25ml per piece

heaped-tablespoons Sweet Azuki Paste *Tsubu-an OR Koshi-an

Myōga Leaves *washed and trimmed into the right size if too large

Cooking instructions

* Step 1

Wash Myōga leaves and trim into the right size if too large. Roll Sweet Azuki Paste into balls, so that it would be easy to wrap.

* Step 2

Place Flour and Salt in a bowl, mix to blend, add Boiling Water, and stir to form a soft dough. *Note: Chopsticks are the best tool to stir.

* Step 3

Divide the dough into 4 even portions. Wet your hands with water because the dough is sticky, flatten each portion into a thin round on your hand, place a ball of Sweet Azuki Paste in centre, wrap with the dough, flatten slightly, then wrap with a Myōga leaf.

* Step 4

Heat a frying pan over medium low heat, thinly oil it, cook until nicely browned on both sides and dough is cooked. Covering with a lid would help the cooking process. *Today I cook each side for about 5 minutes.