Okonomiyaki Bread Buns

Name: Okonomiyaki Bread Buns
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams ☆Bread (strong) flour; 20 grams ☆Sugar; 5 grams ☆Salt; 4 grams Dry yeast (or fresh yeast); 1 Egg (small); 115 grams Water; 25 grams Butter; 2 tsp granules + 400 ml water ★Dashi stock granules and water; 100 ml ★Okonomiyaki sauce; 5 tbsp ★Plain white flour; 2 tbsp ★Cornstarch; 1 ★Red pickled ginger, aonori; 1 handful ★Bonito flakes; 3 leaves Cabbage; 1 Mayonnaise; 1 If you are using natural bread starter (leaven), use this dough

cookpad.japan @cookpad_jp

I suddenly had the idea to use these fillings in bread, and the result was delicious!

It's okay to transfer the fillings to a plate. The most important thing is to let the fillings cool completely.
Keep an eye on the bread as it bakes, as the baking time may vary depending on your oven.
Bread dough leavened with natural starter takes time to rise.
Add chopped octopus or squid to the dough. Recipe by Raichi

I suddenly had the idea to use these fillings in bread, and the result was delicious!

cookpad.japan @cookpad_jp

I suddenly had the idea to use these fillings in bread, and the result was delicious!

Saved

Ingredients

10 servings

250 grams☆Bread (strong) flour
20 grams☆Sugar
5 grams☆Salt
4 gramsDry yeast (or fresh yeast)
1Egg (small)
115 gramsWater
25 gramsButter
The filling and toppings
2 tspgranules + 400 ml water ★Dashi stock granules and water
100 ml★Okonomiyaki sauce
5 tbsp★Plain white flour
2 tbsp★Cornstarch
1★Red pickled ginger, aonori
1handful ★Bonito flakes
3leaves Cabbage
1Mayonnaise
1If you are using natural bread starter (leaven), use this dough

Saved

Steps

1

Put all the ☆ ingredients in a bowl. Dissolve the dry or fresh yeast in water and mix in the egg. Add this liquid to the bowl, and mix until the liquid is absorbed. Take the dough out onto a work surface, and knead for about 15 minutes. Seefor kneading instructions.
2

After kneading the dough for 15 minutes, check it to see if a gluten film has formed (if you stretch the dough out thinly, it should form a translucent film). Add the butter and knead for another 10 minutes or so. Lightly grease a large bowl with butter, round off the dough, put it in the bowl and cover with plastic wrap. Leave to rise to 3 times its original volume.
3

Combine the ★ ingredients in a bowl. Finely chop the cabbage, heat up a frying pan with some oil, and stir fry the cabbage. Add the ★ ingredients to the pan. When the sauce has thickened, leave it to cool.
4

When the dough has finished its 1st rise, divide into 10 pieces (each one should weigh about 45 g), round off each piece, cover with plastic wrap and rest for 15 minutes.
5

Flatten each dough ball with your palm, and roll it out with a rolling pin. Put the flattened disc of dough on your hand and put on some filling. If you try to add too much filling you won't be able to close the dough around it, so be careful.
6

Stretch the dough on 4 sides and wrap it around the filling. Pulling on the dough is the best way to make this work well. Seal the seams very tightly. Do this while holding the dough in your hands.
7

Place the formed buns on a tray lined with kitchen parchment paper. Cover loosely with plastic wrap, and leave to rise for 40 to 50 minutes until doubled in size. Preheat the oven to 190°C.
8

When the buns have doubled in size, snip the tops with kitchen scissors in a crisscross pattern as shown. Open up the cut part a little.
9

Squeeze on a little mayonnaise in the center, and bake for 15 to 20 minutes. Sprinkle on aonori to finish.
10

It'll be soft and tender inside.
11

If you deep fry the buns in 170°C (low-temperature) oil, they will come out crispy, fragrant and delicious!!! Be careful not to burn yourself.