Niku-jyaga is one of the very common home cooking dishes eaten in Japan. Usually go with steamed rice and maybe some miso soup as well. This time I will show you how to transform this home cooking meal into very handy snacks! I got this idea is from Indian food called Samosa. I just love those curry flavored potato filling. Since Niku-jyaga is also made with lots of potato, why not use this for Samosa filling! Please enjoy this handy dandy fusion style snack!!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 10~12~
250g Cake flour
250g bread flour
**500g All purpose flour can be substituted for above two types of flour.
1/2 tsp Salt
50ml vegetable oil
[ Niku jyaga filling]
280g ground pork
3tbs soy sauce
1 tbs sugar
2 tbs sake
2 tbs Mirin
[ Directions ]
1. First of all, prepare Samosa dough. Sift cake flour and bread flour into a bowl.
2. Add salt.
3. Add vegetable oil.
4. Add water.
5. Start mixing after adding some water.
6. Keep adding water as you work in…
7. Keep kneading and you can feel that it’s forming more like dough.
8. You can stop kneading when your dough has become smooth on the surface.
9. Cover your dough with plastic wrap and rest it for at least 30 minutes.
10. You can prepare the filling while resting your dough.
Blanch the Konjak noodles for about 1~2 minutes.
11. Wash well under running water.
12. Cut into short length.
13. Peel potatoes and cut into small pieces.
14. Carrot can be also cut into small pieces.
15. Slice onion.
16. Add some oil to a heated pot and add the onion. Stir fry till translucent on medium heat.
17. Add ground pork.
18. Keep stir frying until the pork changes its color.
19. Add Konjak.
20. Also add carrot and potato and stir fry for a few minutes.
21. Pour in water and bring to a boil.
22. While boiling you can skim off the foam from the soup.
23. When you are done with skimming, turn down the heat. You can now add seasonings. Add soy sauce.
24. And also other seasonings. simmer for 10 minutes.
25. After 10 minutes check the carrot if it’s already soft.
26. But this time, you’re preparing samosa filling. Keep heating and smashing the vegetables while let the soup dry out.
27. Finally add blanched edamame.
28. Transfer to shallow a pan and let it cool down.
29. Now let’s get to the dough! After resting, It should be soft enough to stretch out.
30. First roll into sausage shape.
31. And then cut into small pieces. You should be able to make roughly 10 to 12 pieces.
32. Let the dough stand upright, meaning,,section facing up or down. Roll each dough into about 0.5cm thin round shape.
33. And then place the filling in the center.
34. Apply a bit of water on the edge of skin.
35. fold in upper left and right part as the picture shown. And stick together
36. Fold the bottom part to seal the skin. You should end up with triangle shape.
37. Preheat oil to 170 degrees and gently place each samosa in to the oil. And deep fry until the skin turning into golden brown.
38. Place the samosas on paper towel to absorb the excess oil.
39. You can also pan fry them. Do the same method, wet the skin edge and fold in half.
40. Add some oil to heated pan and pan fry both side until golden brown.
41. If you have some dough left, you can wrap tightly and put into the freezer.
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