Ingredients
-
for 2 portions (1 Steam+ Pot) For the dough
-
150g wheat flouralternatively spelt flour
-
2 tsp rice syrupalternatively raw cane sugar
-
2 tsp dried yeast
-
1/2 tsp baking powder
-
25ml soya milk
-
1/2 tbsp flavourless vegetable oil
-
For the filling
-
2 spring onions
-
1 tsp salt
-
For the vegetables
-
100g broccoli
-
75g sugar snap peas
-
1 tsp salt
-
For the Teriyaki dipping sauce
-
6 tbsp soy sauce
-
2 tbsp rice syrupalternatively raw cane sugar
-
1/2 tsp garlic granules
-
1/2 tsp lemon zest
-
Plus
-
50g radishes
-
3 tbsp rice vinegar
-
1 tsp rice syrupalternatively raw cane sugar
Directions
Japanese spring onion buns with steamed vegetables and quick Teriyaki dipping sauce.
Ingredients
for 2 portions (1 Steam+ Pot) For the dough |
|
| 150g wheat flour | |
| 2 tsp rice syrup | |
| 2 tsp dried yeast | |
| 1/2 tsp baking powder | |
| 25ml soya milk | |
| 1/2 tbsp flavourless vegetable oil | |
For the filling |
|
| 2 spring onions | |
| 1 tsp salt | |
For the vegetables |
|
| 100g broccoli | |
| 75g sugar snap peas | |
| 1 tsp salt | |
For the Teriyaki dipping sauce |
|
| 6 tbsp soy sauce | |
| 2 tbsp rice syrup | |
| 1/2 tsp garlic granules | |
| 1/2 tsp lemon zest | |
Plus |
|
| 50g radishes | |
| 3 tbsp rice vinegar | |
| 1 tsp rice syrup | |
Steps
|
1
|
Knead the ingredients for the dough together with 75 ml of warm water for 10 minutes until the mixture forms a smooth dough. Then cover the dough and leave in a warm place for 45 minutes to prove until it has doubled in size. |
|
2
|
Cut the spring onions into thin rings. |
|
3
|
Roll out the dough on a well-floured work surface into a rectangle approx. 1.5 mm thick. Then sprinkle the spring onions and salt over it and roll up gently. |
|
4
|
Cut the rolled dough into 12 pieces. In each case, lay two pieces on top of each other, push down deep with a chopstick or the handle of a wooden spoon in the middle and across to the cut edge and then, using your hands, gently fold in the other direction so that it forms a fan shape. |
|
5
|
Add 150 ml of water to the pizza pan and arrange the buns on the steaming unit with ample space in between them. Seal with the lid and cook for 8 minutes at 1,000 watt. |
|
6
|
Cut the broccoli into florets and remove the stems of the sugar snap peas. Season the vegetables with salt. Add the vegetables to the buns in the Steam+ Pot and cook for a further 8 minutes. |
|
7
|
Mix together all of the ingredients for the dipping sauce. Cut the radishes into thin slices, combine with the rice vinegar and rice syrup and leave to one side. |
|
8
|
Sprinkle the buns and vegetables with sesame seeds and serve with the radishes and Teriyaki dipping sauce. |
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