Using in-season vegetables for the filling is the key
In summer, finely chopped eggplant is fried in a little oil and mixed with miso as filling. In winter, pickled leafy vegetables are fried with chopped daikon and mixed with a green onion and miso paste. Traditionally, oyaki were cooked in the irori (fireplace) ashes after being partially dried on a board in the corner of the irori. Wood from broadleaf deciduous trees such as konara (a type of oak) were used as firewood.
[ Dough ]
- flour (locally sourced or all-purpose)1kg
- water3.5 cups
[ filling ]
- appropriate quantity of seasonable vegetables (daikon, carrots, Chinese cabbage, green onions, etc.)as needed
- oila little
- misoa little
- seasoninga little
- add water to flour and knead. Dough should be a little softer than an earlobe (adjust water quantity accordingly)
- cover with a damp cloth and leave to sit for 30 min - 1 hour
- julienne daikon and carrots on a mandoline. Cut Chinese cabbage to 5mm length and chop green onion finely.
- blanch daikon and Chinese cabbage and squeeze to wring out excess water. Mix with oil, miso, and seasoning.
- roll out dough (2.) and wrap filling (4.).
- place oyaki in a pan and cook both sides on high heat. Cover and cook a further 20 minutes on low heat.
Information provided by : Oishii Shinshu Food Net, Report of Research for Nagano Prefecture Selections of Intangible Cultural and Ethnic Values