Instructions

1. Mix the flour, water, and vegetable oil in a bowl with    

a spoon. When it starts to come together use your hands 
to knead the dough for 3 minutes then set aside for at 
least 30 minutes.
2. Chop the aubergine and fry in vegetable oil, covering 
the pan so that the moisture is retained. When the 
aubergine begins to soften add the mirin, rice wine 
vinegar and soy sauce. When the aubergine has fully 
softened take off the heat and set aside.
3. Using the same pan fry the chopped butternut squash, 
adding more oil if necessary. When beginning to soften 
add the garlic, sesame oil and soy sauce. Remove from 
the heat and set aside when cooked.
4. Roll the dough into a cylinder, divide into 
quarters and then cut each quarter into three so 
that you’ve 12 separate pieces. 
5. Roll each piece into a ball then flatten into a 
disc of about 10cm. Squeeze the edges so that they’re 
thinner than the centre.
6. Spoon each mixture into separate discs, folding over 
and pinching together the edges so that the oyaki is 
sealed.
7. Fry the oyaki in batches, beginning with the sealed 
side down and then flipping over once the underside 
begins to brown. Remove when both sides are browned.
8. In batches, place the oyaki onto a wire mesh and then 
steam over a pan or slow cooker. Be sure to place a lid 
over the pan/cooker. Steam for about 15 minutes, there’s 
no need to turn over during this time.
9. Remove the oyaki and allow to cool a little on a wire 
rack. While still hot serve with soy sauce to dip into, and 
chopped spring onions as a garnish.