Wednesday, October 19, 2011

Pork Buns - Butaman -

Butaman is a Japanese style pork bun.
This is filled with cooked ground pork and chopped vegetables, and similar to Chinese pork buns (baozi).

 They are steamed and often sold as street food in winter in Japan.They are available at convenience stores, where they are kept hot.

The dough is made from mixture of plain flour and high grade flour, proofed by yeast and baking powder.
To make pork filling, you need soy sauce and miso, sesame oil. They are available at the supermarkets or Asian market.

After steaming up, the dough will be soft tender bread, and when you break a bun open, steam will come out with the aroma of seasoned pork.
Pork Buns (make 10)
250g Plain flour
50g High grade flour
20g Sugar
3g Salt
5g Baking powder
5g Active dried yeast
10g Shortenings or vegetable oil
180cc Water

Pork filling
150g Ground pork
1/4 Onion (chopped)
100g Cabbage(chopped)
1 clove of ginger
2 clove of garlic
1 table spoon of sugar
2 table spoon of soy sauce
1 table spoon of sesame oil
1 table spoon of miso
1 table spoon of potato starch

1. Make the dough.
 Place flour, milk,water, yeast, sugar and salt in the bowl of a stand mixer. Mix for about 7 minutes. Add oil and mix for another 6minutes till it becomes elastic. Transfer the dough to a covered container and ferment at warm room temperature (about 27℃) for 1 hour.

2. Meanwhile, Make the pork filling.
In a sauce pan, stir fry onion and cabbage till they are slightly cooked. Transfer them into plate to cool them down.

3. In a large bowl, put the ground pork, stir fried vegetables and all seasonings. Mix the ingredients together until well incorporated and the meat becomes sticky.
Divide into 10 pieces, and make them balls.

4. Pour the dough onto the floured counter, then deflate it, knead it briefly. Divide it into 10 pieces, and make them rough balls. Set them 15 minutes with cover.
5. Assemble the buns.
 Take a ball of dough and flatten it between your hands. Then, use a rolling pin, roll the dough out into a 10cm circle.(A)

Place pork ball in the center of the dough(B) and wrap it by bringing the dough up around the meat to the top, forming little pleats with the excess tough, then slightly twisting the dough to close it, then pinching it firmly to join it. Put the bun on a small square of parchment or wax paper. Repeat the process with the rest of the dough and meat.

How to wrap the pork buns.

6. Put the bun on a small square of parchment or wax paper. Rest them for 20 minutes.

7. Meanwhile, prepare steamer. Boil the water with steamer until it starts steaming. Wrap the steamer lid with a towel to avoid dropping water.

8. Place the buns on their squares of parchment/wax paper in the steamer and cover. Steam for 15 minutes on high heat. Remove from the heat and serve.

It is placed at YeastSpotting.


  1. I have always wanted to try and make these for my wife. She is a huge fan and introduced me to these back in Florida, of all places. I just happened upon your site. Really great content. Keep it up

  2. Thanks for your comment, Daniel
    I am away from my contry, so I miss Japanese food. Some food is avalable at Japanese restraunt or Asian market. But the others are not. I try to make those thimgs as much as I can.

  3. Makoto-san, these look delicious! I would love to make a whole bunch at the weekend, and then heat them up for lunch during the week. Do they keep well in the fridge? Have you ever tried freezing them? Arigato!

    1. yes, you can keep it in the freezer as well. When you heat it up with microwave, wet it surface and cover it. it works as steaming.

  4. Good tip! I made these yesterday and they reheated beautifully for lunch. Thanks for the great recipe :)