Jinya Bun Recipe
Recipe information
Make Jinya Bun in just 3h . Steamed bun stuffed with slow-braised pork chashu, cucumber and baby mixed greens served with JINYA’s original bun sauce and Kewpie mayonnaise
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Ingredients
Bun Dough
Pork Chashu
Bun Sauce
Fresh Ingredients
Bun Dough Preparation
1. Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
2. Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and vegetable oil. Mix until a dough forms.
3. Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Let the Dough Rise
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area for 1-2 hours, or until doubled in size.
Pork Chashu Preparation
5. Sear the Pork
In a large pot, sear the pork belly on all sides until browned.
6. Simmer the Pork
Add soy sauce, mirin, sugar, green onions, ginger, and garlic to the pot. Cover and simmer on low heat for 2-3 hours until tender.
7. Slice the Chashu
Once cooked, remove the pork from the pot and let cool. Slice into thin pieces.
Bun Sauce Preparation
8. Mix Sauce Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and water until combined.
Assembly
9. Prepare the Buns
Divide the risen dough into equal portions and shape into small rounds. Let them rest for 15 minutes.
10. Steam the Buns
Place the dough rounds in a steamer lined with parchment paper and steam for about 10-12 minutes until fluffy.
11. Assemble the Buns
Cut the steamed buns in half, spread Kewpie mayonnaise on the inside, add slices of chashu, cucumber, and baby mixed greens. Drizzle with bun sauce.
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