Okonomiyaki Bread Buns. Great recipe for Okonomiyaki Bread Buns. I suddenly had the idea to use these fillings in bread, and the result was delicious! It's okay to transfer the fillings to a plate.

Wrap dough around filling to completely enclose. Place each ball in an aluminum muffin paper. Okonomiyaki (お好み焼き, o-konomi-yaki) (listen (help · info)) is a Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; it is an example of konamon (flour-based Japanese cuisine). You can have Okonomiyaki Bread Buns using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Okonomiyaki Bread Buns

You need 250 grams of ☆Bread (strong) flour.
It's 20 grams of ☆Sugar.
Prepare 5 grams of ☆Salt.
Prepare 4 grams of Dry yeast (or fresh yeast).
It's 1 of Egg (small).
It's 115 grams of Water.
You need 25 grams of Butter.
Prepare of The filling and toppings.
It's 2 tsp of granules + 400 ml water ★Dashi stock granules and water.
You need 100 ml of ★Okonomiyaki sauce.
You need 5 tbsp of ★Plain white flour.
It's 2 tbsp of ★Cornstarch.
You need 1 of ★Red pickled ginger, aonori.
It's 1 of handful ★Bonito flakes.
Prepare 3 of leaves Cabbage.
Prepare 1 of Mayonnaise.
It's 1 of If you are using natural bread starter (leaven), use this dough.

The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked" (usually fried). ). While the burgers are cooking, toast the buns. Assemble by placing the burgers on the bottom buns. Drizzle on the mayo and okonomiyaki sauce to taste and then top with bonito flakes, anori flakes, and tempura bits.

Okonomiyaki Bread Buns instructions

Put all the ☆ ingredients in a bowl. Dissolve the dry or fresh yeast in water and mix in the egg. Add this liquid to the bowl, and mix until the liquid is absorbed. Take the dough out onto a work surface, and knead for about 15 minutes. Seefor kneading instructions..
After kneading the dough for 15 minutes, check it to see if a gluten film has formed (if you stretch the dough out thinly, it should form a translucent film). Add the butter and knead for another 10 minutes or so. Lightly grease a large bowl with butter, round off the dough, put it in the bowl and cover with plastic wrap. Leave to rise to 3 times its original volume..
Combine the ★ ingredients in a bowl. Finely chop the cabbage, heat up a frying pan with some oil, and stir fry the cabbage. Add the ★ ingredients to the pan. When the sauce has thickened, leave it to cool..
When the dough has finished its 1st rise, divide into 10 pieces (each one should weigh about 45 g), round off each piece, cover with plastic wrap and rest for 15 minutes..
Flatten each dough ball with your palm, and roll it out with a rolling pin. Put the flattened disc of dough on your hand and put on some filling. If you try to add too much filling you won't be able to close the dough around it, so be careful..
Stretch the dough on 4 sides and wrap it around the filling. Pulling on the dough is the best way to make this work well. Seal the seams very tightly. Do this while holding the dough in your hands..
Place the formed buns on a tray lined with kitchen parchment paper. Cover loosely with plastic wrap, and leave to rise for 40 to 50 minutes until doubled in size. Preheat the oven to 190°C..
When the buns have doubled in size, snip the tops with kitchen scissors in a crisscross pattern as shown. Open up the cut part a little..
Squeeze on a little mayonnaise in the center, and bake for 15 to 20 minutes. Sprinkle on aonori to finish..
It'll be soft and tender inside..
If you deep fry the buns in 170°C (low-temperature) oil, they will come out crispy, fragrant and delicious!!! Be careful not to burn yourself..

Top with the top bun and enjoy! In a large bowl, combine flour, baking powder, salt. Add in dash broth, and whisk until smooth and no rumps. Stir in Nagaimo, cabbage, green onion, shrimp and egg. Heat a large skillet over medium heat; add oil and swirl to coat.