Kakuni Manju (Steamed Pork Belly Bun — Southern Japan)

Ingredients

• For filling
• 600 g pork belly (skin-on), cut into 3 cm cubes, blanched 5 minutes, drained
• 150 ml soy sauce (Kikkoman or equivalent)
• 100 ml dashi (kombu and bonito stock)
• 40 g rock sugar (kuzuwarai)
• 20 ml mirin
• 3 slices ginger (peeled, 1 cm thick)
• 2 cloves garlic (lightly crushed)
• 1 dried red chilli
• For dough
• 200 g all-purpose flour
• 100 g cake flour
• 50 g sugar
• 8 g baking powder
• 1 egg (room temperature)
• 80 ml whole milk
• 20 ml vegetable oil

Method

1. 1
   Braise pork belly cubes in soy sauce, dashi, rock sugar, mirin, ginger, garlic, and chilli over low heat for 50 minutes until meat is fork-tender; cool and shred finely with a fork; reserve 60 ml braising liquid.
2. 2
   Whisk all-purpose flour, cake flour, sugar, and baking powder in a large bowl; create a well in center.
3. 3
   Whisk egg, milk, and vegetable oil together; pour into well and fold gently until soft dough forms — do not overwork.
4. 4
   Divide dough into 8 equal balls; flatten each into a 10 cm disc, place 25 g shredded pork and 1 tsp braising liquid in center, fold edges up and seal by pleating.
5. 5
   Place each manju seam-side down on a 10 cm square of parchment; arrange on a steamer rack over boiling water.
6. 6
   Steam covered for 12–15 minutes until dough is set and springs back when lightly pressed.
7. 7
   Remove from steamer and cool 3 minutes; serve warm, seam-side up, with remaining braising liquid drizzled over each.