Oyakis with eggplant, carrots, tofu and gomasio

How can I do?

Prepare the dough: Put the flour in a bowl, add salt and boiling water by using a fork.
When flour and water begin to form a paste, it transmits on the same plane as flour and kneading by hand until it is smooth.
Cover the dough into a ball, with plastic wrap and let rest asbestos temperature for at least 30 minutes.

Prepare filling:

Wash your diced vegetables and detail.

In a hot pan fry the eggplants and carrots in a little oil and 2 tbsp. Tablespoons of water.
Add water if necessary and reserve once the preparation is boiled.

Caramelize your onions in oil and paper background. Enter your coat tofu cubes and (mild or strong depending on your taste) sprinkle with chili powder and gomasio generously

Off the heat stir eggplant, carrots, onions and tofu. If you do not have to use sesame gomasio, but remember to adjust the seasoning with salt.


Roll dough cut with a rolling pin, cookie cutter with a plate about 12 cm in diameter. Place in center of each slice of dough 2 c. Coffee topping. Fold the dough over itself then solder the edges by pressing with your fingers.

Soak a piece of paper towel with a little oil to brown and your oyakis to polish your pan on both sides if the pan hot.

Transfer them to avoid in a bamboo steamer that affect them, or they will stay and cook over high heat for 10 minutes.
This double firing enables a dough at a time and golden mellow.


  • For the dough:
  • 200 g white flour
  • 60 g buckwheat flour
  • 180g boiling water
  • 1.2 cup teaspoon salt For the filling:
  • 2.1 eggplant
  • 2 slices of firm tofu
  • 2 cup chopped gomasio
  • 1 carrot
  • 1 small onion
  • Chili powder
  • fresh coriander
  • Olive oil

Total time: Preparation + cooking time: 30 min
Yield: 6 people