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1
Cut the eggplants in half, slice thinly and soak in water.
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2
Roughly chop up the onion.
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3
Stir fry the onion in oil.
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4
When it's translucent add the eggplant slices and continue stir frying.
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5
When the eggplant has softened and wilted, add the ingredients and stir fry until there's no more moisture left in the pan.
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6
Add the ground sesame seeds at the end.
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7
Adjust the seasoning with umami seasoning, and leave to cool.
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8
Make the dough: Put the cake flour, bread flour and salt in a bowl and mix well with chopsticks.
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9
When the flours are mixed, pour in the boiling water and mix well with chopsticks.
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10
Knead the dough until it's about the stiffness and consistency of your earlobes.
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11
Form the dough into a ball, cover with plastic wrap and leave to rest for an hour.
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12
Roll portions of the dough into balls, flatten, put on some filling and wrap while stretching the edges of the dough.
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13
Form into flat round cakes.
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14
Heat up a frying pan with oil, put in the oyaki and brown them on both sides.
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15
When they have browned, add water halfway up the oyaki.
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16
Cover with a lid and steam-cook until there's no moisture left in the pan.
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17
When there's almost no moisture left, the oyaki are done.
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18
Wrap the oyaki in a moistened kitchen towel or plastic wrap to store.
