Japanized western food,Niku-jyaga filling Samosas


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~
[Samosa dough]
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
220~230ml Water

[ Niku jyaga filling]
400g Potato
80g carrot
1/2 onion
160g Konjak
80g edamame
280g ground pork
500ml water
3tbs soy sauce
1 tbs sugar
2 tbs sake
2 tbs Mirin

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. First of all, prepare Samosa dough. Sift cake flour and bread flour into a bowl.
POINT-ENG

You can use all purpose flour instead of cake and bread flour.

 

 

2-
2. Add salt.

2-
3. Add vegetable oil.

2-
4. Add water.
POINT-ENG

The amount of water can be between 220 and 230ml. Add a little bit at a time and see the dough’s stiffness.

 

 

2-
5. Start mixing after adding some water.

2-
6. Keep adding water as you work in…

2-
7. Keep kneading and you can feel that it’s forming more like dough.
POINT-ENG

If you still have little water left, and it’s already moist enough, you can stop adding.

 

 

2-
8. You can stop kneading when your dough has become smooth on the surface.

2-
9. Cover your dough with plastic wrap and rest it for at least 30 minutes.
POINT-ENG

Now the gluten in the dough is highly activating. Resting can loosen up the tension. And it will be much easier to roll out.

 

 

2-
10. You can prepare the filling while resting your dough.
Blanch the Konjak noodles for about 1~2 minutes.
POINT-ENG

Blanching can remove its earthy smell.

 

 

2-
11. Wash well under running water.

2-
12. Cut into short length.

2-
13. Peel potatoes and cut into small pieces.
POINT-ENG

You want to let dissolve potato while cooking. It’s OK to cut into small size.

 

 

2-
14. Carrot can be also cut into small pieces.

2-
15. Slice onion.

2-
16. Add some oil to a heated pot and add the onion. Stir fry till translucent on medium heat.

2-
17. Add ground pork.
POINT-ENG

You can use ground beef instead!

 

 

2-
18. Keep stir frying until the pork changes its color.

2-
19. Add Konjak.

2-
20. Also add carrot and potato and stir fry for a few minutes.

1-
21. Pour in water and bring to a boil.

2-
22. While boiling you can skim off the foam from the soup.

2-
23. When you are done with skimming, turn down the heat. You can now add seasonings. Add soy sauce.

2-
24. And also other seasonings. simmer for 10 minutes.

2-
25. After 10 minutes check the carrot if it’s already soft.
POINT-ENG

This is already a complete “Niku-jyaga”  You can serve this as one dish!

 

 

2-
26. But this time, you’re preparing samosa filling. Keep heating and smashing the vegetables while let the soup dry out.
POINT-ENG

Potato starch may burn stick easily on the bottom when gets smashed. Make sure to scrape the bottom.

 

 

2-
27. Finally add blanched edamame.

2-
28. Transfer to shallow a pan and let it cool down.

2-
29. Now let’s get to the dough! After resting, It should be soft enough to stretch out.

2-
30. First roll into sausage shape.

1-
31. And then cut into small pieces. You should be able to make roughly 10 to 12 pieces.

2-
32. Let the dough stand upright, meaning,,section facing up or down. Roll each dough into about 0.5cm thin round shape.

2-
33. And then place the filling in the center.
POINT-ENG

Go easy on the amount of filing, otherwise it may not seal well…

 

 

2-
34. Apply a bit of water on the edge of skin.

2-
35. fold in upper left and right part as the picture shown. And stick together

2-
36. Fold the bottom part to seal the skin. You should end up with triangle shape.
POINT-ENG

You don’t necessarily have to do this on a cutting board. You can do it on your hands.

 

 

2-
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.

2-
38. Place the samosas on paper towel to absorb the excess oil.

2-
39. You can also pan fry them. Do the same method, wet the skin edge and fold in half.

2-
40. Add some oil to heated pan and pan fry both side until golden brown.

2-
41. If you have some dough left, you can wrap tightly and put into the freezer.

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2 thoughts on “Japanized western food,Niku-jyaga filling Samosas

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