Edamame-flavored steamed bread

Edamame-flavored steamed bread

Points for the recipe

Edamame is a popular ingredient that often makes its way to the table during the summer. Simply boiled and salted, it becomes a popular snack to enjoy with drinks.
This time, we have created steamed buns using edamame paste. The buns have a crispy exterior, and when cut open, reveal a beautiful jade green color.
To add a refreshing touch, a hint of sansho powder is a plus.


Ingredients (serves 3-4 people)
  • Eggs - 2
  • Sugar - 75g
  • Edamame Paste - 110g
  • Milk - 45cc
    *Can be substituted with soy milk
  • Flour - 100g
  • Baking powder - 1 teaspoon
  • Sansho Powder - a pinch 
    *Can be substituted with white pepper
  • Oil - 45cc (White sesame oil, olive oil, etc.)


    • Boil the edamame in salted water for 7 minutes, then process it in a food processor or grind it with a mortar and pestle until it becomes a paste.
    • Sift and mix the flour, baking powder, and sansho powder in advance.


    1. In a bowl, combine the eggs and sugar using a whisk. Mix until it becomes pale in color. Then, add the milk and edamame paste.

    2. Once well mixed, add the sifted dry ingredients in batches and fold lightly.

    *Avoid overmixing as it can result in a tough texture due to gluten formation. Instead of kneading, cut and fold the mixture.

    When the mixture is almost combined (When the flour is just slightly remaining), add the oil.

    3. Lightly coat the kakugama with oil and pour in the batter. Cover with the external lid and cook over high heat for 5 minutes, then reduce the heat to low and cook for 25 minutes.

    4. Remove from heat if a skewer does not have any dough sticking to it when inserted into the center.
    Use a wooden spatula to gently remove the steamed bread from the kakugama and let it cool on a wire rack.




    Surprises and discoveries when cooking with kakugama

    In my experimentation, I tried baking various sweets such as pancakes and pound cakes using the kakugama. I started with high heat initially and then reduced it to low heat. The control of heat is the key, and with just that, we achieved perfect browning effortlessly.
    The unique feature of the kakugama is that it gently steams the batter, allowing the moisture in the dough to be retained, resulting in a moist texture that surpasses that of baking in an oven.
    I was amazed by the kakugama's exceptional ability to combine both baking and steaming methods in a single process.


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