For the Dough:
150 g flour
100g water (used for boiling quinoa)
a pinch of salt
Kenchin-style vegetable fillings:
40g Konjac (yam cake)
60g Japanese white radish
20g Shiitake mushrooms
1 tablespoon Sake
1 tablespoon Mirin
⅔ tablespoon Soy-sauce
1 tablespoon Sesame oil
Catering Head Chef Hajime Tai works for Compass Group in Japan. He told us this, about his recipe for Quinoa Oyaki.
"Many areas of Nagano prefecture in Japan are not suitable for rice cultivation due to the steep terrain and cold climate. Therefore, foods made from wheat or buckwheat instead of rice have been eaten for a long time. Oyaki is one of them, and the fillings are wrapped in a dough made by kneading wheat flour or buckwheat flour. Originating in the cold regions of Nagano prefecture, the Hokushin region and the Azumino region, it was handed down to each household as a substitute for rice in the winter, and it was customary to make it as an offering in front of Buddha on August 14th every year during Obon.
This time, I made a recipe for Oyaki with Kenchin-style vegetable fillings that uses up vegetable scraps (you can adapt and use whatever you have available in your fridge) and a dough that uses the superfood Quinoa. This can be offered to vegans and vegetarians, too."
- Stir-fry vegetable scraps, drained tofu, and konjac in sesame oil, and season with sake, mirin and soy-sauce.
- Rinse quinoa well and boil in boiling water for 15 minutes.
- Put flower, salt, boiled quinoa and water used for boiling Quinoa in a bowl and knead them. Then raise dough for 2-3 hours.
- Take out the dough that has been raised, then thinly spread the dough on your palm and place the Kenchin-style vegetable fillings that you made earlier on the dough. Then wrap the dough around the filling.
- Add oil to a pan and shallow fry the oyaki dough that you just wrapped.
- Spread the cooking sheet on the steamer, place your oyaki pieces on it, and steam for 8-10 minutes to complete.