Sushi/Unagi Sauce Chicken Puff by Fei Wong, Dynasty Creation Ltd
Sushi/Unagi Sauce Chicken Puff by Fei Wong, Dynasty Creation Ltd
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Makes 20 puffs
Water Dough
• 154g flour
• 31g 00 flour
• 8g sugar
• 16g custard powder
• 115g water
• 28g oil
Butter Dough
• 43g unsalted butter
• 43g salted butter
• 90g flour
Marinated Chicken
• 300g chicken thigh
• 100g Mizkan Sushi/Unagi Sauce
• 40g sugar
• 10g chicken powder
• 5g salt
• 20g oyster sauce
• 10g onion
• 15g minced garlic
BBQ Unagi Sauce
• 50g Mizkan Sushi/Unagi Sauce
• 10g oyster sauce
• 10g soya sauce
• 4g dark soya sauce
• 18g sugar
• 5.0g salt
• 33ml water (1st)
• 16g potato starch
• 16g corn starch
• 40ml water (2nd)
Assembly & Baking
• Egg yolk (for brushing)
• Golden syrup (for brushing)
• Toasted sesame seeds (for sprinkling)
Method
1. Combine all water dough ingredients and mix until smooth. Cover and rest for at least 1 hour.
2. Combine unsalted butter, salted butter, and flour until homogeneous. Cover and rest for at least 1 hour.
3. Flatten the water dough into a rectangle/triangle. Place the butter dough in the centre, enclose it completely, and roll out evenly. Perform a 3-fold (single turn). Repeat this process 3 times in total.
4. Rest the laminated dough in the refrigerator for at least 4 hours.
5. Roll the chilled dough out evenly to a thickness of approximately 0.6 cm. Cut out rounds using an 8½ cm round cutter.
6. Whisk together the Mizkan Sushi/Unagi Sauce, sugar,
chicken powder, salt, oyster sauce, onion, and minced garlic. Combine with the chicken thighs and marinate overnight in the refrigerator.
7. Bake the marinated chicken in a preheated oven at 180°C for 20 minutes.
8. Allow to cool slightly, then finely dice the cooked chicken. Set aside.
9. In a bowl, combine the Mizkan Sushi/Unagi Sauce, oyster sauce, soya sauce, dark soya sauce, sugar, salt, and water (1st).
10. In a separate small bowl, whisk together the potato starch, corn starch, and water (2nd) until smooth.
11. Stir-fry a small amount of ginger and onion in oil until fragrant. Pour in the seasoning base mixture and bring to a simmer. Remove and discard the ginger and onion.
12. Stir the starch slurry to re-suspend, then pour into the simmering sauce. Stir continuously over heat until fully thickened and cooked through.
13. Transfer sauce to a container and chill in the refrigerator for about 4 hours until cold and set.
14. Combine the cooked diced chicken, BBQ unagi sauce, and finely diced onion until evenly coated.
15. Place 30g of filling into the centre of each 8½ cm dough round. Fold into a triangle shape and seal the edges securely.
16. Arrange shaped puffs on a lined baking tray and chill thoroughly before baking.
17. Brush top surfaces with egg yolk. Place in a pre-heated oven at 220°C. Bake for 5 minutes, rotate tray, then bake for an additional 3 minutes until golden brown and puffed.
18. Brush tops light with golden syrup and sprinkle with toasted sesame
