Jinya Bun Recipe
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
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Bun Dough
Pork Chashu
Bun Sauce
Fresh Ingredients
Method
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.
