Adventures in Cooking: The Wrath of Manjuu (カレマン）

I decided early on when I made my first batch of manjuu that I would make more; it's such a versatile idea that I knew there would be varieties other than anman that I'd want to make. Thus, instead of something sweet like anman I decided to make something more savory; curry manjuu (or カレマン [kareman]). Once again I followed the recipe here, and the steps are pretty much the same with a slightly different cast.


Here were the culprits; the big change from last time is the curry mix, chicken, carrots, and onion. I grabbed fryer chicken, but any chicken probably would have sufficed.


This time around I picked up a limited edition beer from Red Hook; a tripel. I'm not sure that it's really a good pairing, but I didn't eat these the same night so all was good.


The first thing I did was start baking the chicken; I rubbed a little bit of salt and pepper on the chicken and proceeded to bake it for about half an hour, turning it partway through. While this was going on, I started on some familiar steps like...


...proofing the yeast! Exciting, I know.


I also mixed the dough (and the yeast) while waiting for the chicken to bake. Due to the addition of tumeric to the dough, there's a nice strong yellow color to the dough. This means the manjuu will be even more delicious.


Now I'm stuck waiting for the chicken to bake and the dough to rise, so I suppose I should start with the rest of the manjuu filling. Similar to melting the chocolate for brownies, I started melting the curry roux blocks.


Eventually, the chicken finished baking and I pulled it out of the oven, cut it into pieces, and proceeded to chop the carrot and onion as well as some chives. As I chopped everything it ended up in a bowl, ready to go.


When the curry had melted, I went ahead and stirred it in with the other fillings. The mess didn't look appealing, but it's quite tasty!


As with last time, when the dough had finished rising I cut it into several small balls and rolled them out. When the dough was rolled out it was time to put a spoonful of filling on there and wrap up the manjuu.


And eventually I finished rolling up the manjuu! I definitely rolled several of them too thin, but they work. I proceeded to cover the completed manjuu and let it sit in my fridge overnight. The following day I put them in a plastic bag and put them in the freezer. Except for one, which I proceeded to cook...


.. and they were super tasty! I'm not sure I'd do anything different other than try to exercise a little more caution rolling out the dough. I've been cooking these for breakfast for a little while now.


I'm running low though, and may need to start another batch. They're super easy to cook since they just steam for 15-20 minutes making them an ideal breakfast.

Adventures in Cooking: Manjuu (あんまん)

In an attempt to post something more often I'm going to try something new. I'm really awful about cooking for myself, but I frequently get into moods where I want to bake or otherwise cook something that's impractical often but is a nice way to spend an evening. So in the style of a Goons with Spoons post, I figure I'll document various cooking projects I do.

This weekend's project was manjuu. I stumbled on a recipe for the bun here and decided to just go with a simple anko filling rather than going too crazy.

The truth of the matter is I've had a bit of an anko craving recently.


The ingredients are nothing special for bread; the anko was the only thing a little challenging to find. I had actually looked for this at the local Uwajimaya a few months back and completely missed it. After asking around at work I was told it really should be there, and some more thoughtful looking turned it up. I used koshian, the paste-like version that is free of bean husks. The recipe called for 'oil' which I decided meant 'butter.'

The beer was a very important "something to drink while cooking" ingredient. Though since I forgot to pull out the yeast for the photo you could say it represents that.


Omitted from the ingredient picture earlier was the yeast; the site linked earlier has a baking soda recipe, but I prefer using yeast when I can. Step 1 was mixing the sugar and slightly warmed in the microwave milk with the yeast and letting it chill out for about 10 minutes while I worked on the beer.


Waiting for yeast to proof is a great excuse to drink.


After the yeast had been sitting long enough to develop a small layer of foam, I mixed in the melted tablespoon of butter (which I had let cool a bit while the yeast was proofing), stirred well and poured it into the flour. The recipe said to mix and kneed by hand, but I bought a KitchenAid mixer recently and opted to use that instead.


As with just about any bread-like thing, I let it mix until the dough stopped sticking to the pan and then switched to the dough hook for a bit. When I was convinced it was done, I pulled the bowl out, threw a clean dish towel over it and let it sit for a while to rise (probably 30-40 minutes).

When the dough had risen enough, which in this case means, when I got impatient after 30-40 minutes, I split the dough into 10 roughly even shaped lumps and began rolling.



I've never been able to roll dough out to look very circular, but at least for this sort of thing it doesn't matter too much. I topped the rolled out dough with a nice helping of anko and then proceeded to messily fold up the manjuu. To make things look authentic one should twist the balls shut, but I just folded it in half and then in half again. Perhaps that's how it's always done in America, or so I'll claim.



Once the manjuu were rolled up and ready to go, I let them sit a bit covered to rise a little more. In the meantime I dug out my vegetable steamer and put some water in a pot to get ready to steam them. I put some cheesecloth between the lid of the pot and the pot itself to keep water from dripping on the manjuu too much while it cooked. This turned out to burn the cheesecloth that was hanging out of the pot, which was a tad worrisome but not problematic.



It turns out that cooking the manjuu upside down (i.e., folded side down) works best in the steamer; otherwise the bottom tends to stick to it. I should try using the wax paper I had the manjuu sitting on in the steamer to save myself some cleaning problems.

All in all they turned out pretty tasty; I only cooked two or three the first night, and a quick attempt the following day indicated that they should last a little bit refrigerated. This will give me a nice, albeit sweet, breakfast for the next day or two. I'd like to try some variants in a later version of this post, perhaps something like nikuman.