Yomogi (Japanese Mugwort) Steamed Bread with Pancake Mix
You can make this steamed bread in a frying pan instead of in a steamer. It's a recipe for yomogi steamed bread prepared with pancake mix. I gave it a Japanese spin by adding ama-natto (candied beans).
Rehydrate the yomogi powder in a little water. Drain in a tea strainer. (The powder shown in the photo is before rehydrating.)
Mix the egg, vegetable oil, milk, and sugar together well.
Add the pancake mix and the drained powdered yomogi into the mixture from Step 2. Mix with a rubber spatula, but avoid kneading.
Add ama-natto into the batter from Step 3. Leave some ama-natto to use for topping later.
Pour the batter into molds. Align in a flat and large frying pan.
Drop a few ama-natto on top.
Topping with ama-natto is optional.
Pour in approximately 1 cm of hot water and cover the pan. Steam for 12-14 minutes.
Once they become full and fluffy, they're done.
Note: You can use aluminum liners, silicone cups, and ramekins for the mold.
Note: use a steamer if you own one.
Note: If your pancake mix is 150 g per bag, then use 75 ml of milk instead.
Note: For plain steamed bread and other variations, see Recipe ID: 1304846.
Story Behind this Recipe
When I was small, I used to pick wild Japanese mugwort from my neighborhood to use for cooking. Since I don't see them anymore, I used yomogi flour instead.
To prevent the hot water splashing onto the bread, be extra careful with the amount of water you use. Also take care when you're removing it from the pan. You can prevent the hot water from dripping if you double the liners (or place muffin cups inside), in which case you'd only need to lift out the cups inside.