



[Sweet Potato Steamed Buns Made with Magewappa Seiro]
With the arrival of autumn, many kinds of sweet potatoes can be found in supermarkets. One of the charms of sweet potatoes is that they have different textures and tastes depending on the variety. The sweet potato varieties “Beni Azuma” and “Beni Satsuma” are delicious when baked or tempura-ed. The moist varieties “Narutokintoki” and “Silk Sweet” are also suitable for sweet potatoes and other sweets. The “Beni Haruka” and “Annoimo” are moist and rich in sweetness you can't get enough of them. They all look so delicious that deciding which one to try is hard.
I tried to make satisfying sweet potato steamed buns in season using a whole sweet potato. Half of the sweet potato is grated with a grater and mixed into the dough to make it moist. Then, we added sweet potatoes cut into large dice to give it a hearty texture. The dough is poured into Kurikyu's Magewappa Seiro and steamed for about 20 minutes to complete the dish.
The good thing about the Japanese seiro is that the thick lid becomes heavy with steam and traps the steam, so the steaming can be done well even in a short time. The depth of the lid ensures that even large, puffed-up dishes such as steamed buns do not stick to the lid. The refreshing natural wood aroma wafting through the kitchen is a luxury that can only be enjoyed with a Magewappa Seiro made of Akita cedar.
Kurikyu is a long-established company that has been representing Odate Magewappa since 1874. All of the products made by the careful craftsmanship of the company have been created by listening to the voices of the times and pursuing forms that will please the people who use them. We invite you to experience at home the traditional techniques that have been passed down through the generations in the Akita way of life.
Ingredients:
1 medium-sized sweet potato (about 180-200 g)
*150 g light flour
*3/4 teaspoon baking powder
*1/3 teaspoon baking soda (if not available, reduce the amount of baking powder to 1 teaspoon)
75 g cane sugar
1 egg M size
110 ml milk or soy milk
3 tablespoons rice oil
How to make:
1. Sift the flours marked with * to combine them.
2. Mix the egg and milk (or soy milk) in advance.
3. Peel and grate half of the sweet potatoes, cut half of the sweet potatoes into bite-sized pieces with the skin still on, and soak in water.
4. Add the cane sugar and 2 to the flour mixture and mix well until there are no lumps, then add the rice oil and mix further.
5. Add the whole grated sweet potato and half of the cut sweet potato to the bowl.
6. Bring a pot of water to a boil. Pour the dough into a seiro lined with a cookie sheet, top with the remaining sweet potatoes, and cover with a lid. Steam on high heat for 20 minutes, then it is ready to serve.
Kurikyu's Magewappa Seiro
https://www.shokunin.com/en/kurikyu/seiro.html
Nakamura Douki's Dantsuki Pot
https://www.shokunin.com/en/nakamuradouki/seiro.html
Oya Seisakusho's Copper Grater
https://www.shokunin.com/en/oya/
References
https://oceans-nadia.com/user/11285/recipe/123613 (recipe)
https://tokubai.co.jp/news/articles/3540
https://www.kurikyu.jp/about_kurikyuproduct/kodawari.html
















