Juicy Nikuman (Steamed Pork Buns)

Juicy Nikuman (Steamed Pork Buns)

I used pork belly to make these juicy steamed pork buns. They are better than store-bought quality.

Ingredients: 3 buns

Pork belly chunks
70 g
Japanese leek
10 cm
Shiitake mushrooms
○Yakiniku sauce
2 tablespoons
○Sesame oil
1 teaspoon
○Soy sauce
1/2 teaspoon
For the dough:
Cake flour
100 g
Baking powder
2 teaspoons
1/2 tablespoon
Lukewarm water
50 ml


1. Cut the pork into 1cm cubes. Finely chop the shiitake mushrooms and leek. Combine in a bowl and mix the ○ ingredients.
2. Sift the flour and baking powder together. Add the sugar and mix while adding lukewarm water a little at a time. When the dough is soft as your earlobes, knead well.
3. Divide the dough into 3 portions. Form into balls and roll.
4. Put 1/3 of the filling into the center of each dough circle, and pinch up the dough as shown in the photo.
5. Gather up the pinched parts to the center.
6. Put plenty of water into a steamer and heat. Steam the buns over high heat for 20 minutes. Cover the lid as shown with a kitchen towel or cloth to prevent water droplets from falling on the buns.
7. It's this juicy inside.

Story Behind this Recipe

I wanted to eat some juicy steamed meat buns. By simply adding sesame oil to the sauce, the flavor becomes authentic.