Seattle Okazu Pan

Intro

Why it works:

Yield:

Time:

Pairing:

References:

https://umamikushi.com/okazu-pan/#

Equipment:

• 
  

Ingredients:

For the Milk Bread Dough:

• 1/4 cups bread flour

• 1/3 cup cake flour (or swap with all-purpose)

• 1 Tbsp sugar

• 1 tsp instant yeast

• 1 tsp kosher salt

• 1/2 cup whole milk, lukewarm

• 1 large egg (room temperature)

• 1/2 Tbsp unsalted butter (softened)

Salmon Filling Ingredients

• 8 oz Salmon fillet (cooked and finely flaked)

• 2 oz Cream cheese (or 3 Tbsp Kewpie Mayo)

• 2 Green onions (finely chopped)

• 1/2 tsp Soy sauce

• 1/2 tsp Toasted sesame oil

• 1/4 tsp Garlic powder

• Pinch of black pepper

• 1 tsp of Furikake or a dash of hot sauce (Optional)

  For the Breading:

  • 1 egg (lightly beaten)

  • 1 cup panko (Japanese breadcrumbs)

  • Neutral frying oil (e.g., canola)

Instructions:

1. 1. Make the Dough

   1. In a large bowl, whisk together the bread flour, cake flour, sugar, and yeast.

   2. Add the milk and egg. Mix until a shaggy dough forms, then knead for 5 minutes.

   3. Add the softened butter and salt. Knead for another 10–12 minutes until the dough is smooth and elastic.

   4. Cover with a damp towel and let it proof for 1 to 1.5 hours, or until doubled in size. [1]

   2. Chill the Filling

   1. Ensure your filling (e.g., curry or meat) is cold and stiff. Warm or runny fillings will burst out of the dough. [1, 2]

   3. Stuff & Shape

   1. Deflate the dough and divide it into 6 to 8 equal pieces. Shape each into a smooth ball.

   2. Flatten each ball with your hand to form a disk.

   3. Place 2–3 tablespoons of the cold filling in the center.

   4. Pull the edges of the dough up and pinch them tightly together to seal, forming a smooth, stuffed bun. [1, 2, 3, 4]

   4. Coat & Proof

   1. Roll each bun in the beaten egg, then press into the panko breadcrumbs to coat completely.

   2. Place seam-side down on a baking sheet, cover loosely, and let proof for 20–30 minutes.

   5. Cook

   • Deep Fried (Traditional): Heat 3–4 inches of neutral oil to 330°F. Fry the buns for 4–5 minutes, turning occasionally, until perfectly golden brown.

   • Baked: Lightly spray or brush with oil and bake at 375°F for 10–12 minutes.

Plating Instructions

Tasting Journal

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Photo:

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