About YUUMushi-yaki (steam-frying)
Covering the pan so the steam inside cooks the food. Browned outside, juicy inside.
👀 At a glance
🍳WhatCook with a lid, using steam
✨WhyJuicy all the way through
🥟Often forGyoza, hamburg steak
🥄 How to
1
Brown the food first
2
If the recipe says so, add a little water
3
Put the lid on right away and cook on lower heat
4
At the end, take off the lid and cook off the leftover water
💡 Why steam-fry
- The steam heat cooks thick food all the way through
- Moisture stays in, so it’s juicy and tender
⚠️ Be careful
- Water makes oil splatter. Pour it in at the edge of the pan and cover right away
- Open the lid away from you so the steam doesn’t hit your face
- For meat, cut it open to check it’s cooked through (no red, clear juices)
Recipes that use this
Bacon-Wrapped Asparagus
About 15 minServes 2
Buta no Misozuke Yaki (Miso-Marinated Pork)
About 50 minServes 2
Salmon Chan-Chan Yaki (Salmon and Vegetables with Miso Butter)
About 35 minServes 2
Pan-Fried Gyoza (Dumplings)
About 50 minMakes 24 (serves 2–3)
Hamburg Steak (Demi-Glace Style Sauce)
About 40 minServes 2
Loco Moco
About 40 minServes 2
Stuffed Green Peppers
About 35 minServes 2–3 (8 pieces)
Pan-Fried Chicken Tenders Rolled with Umeboshi and Shiso
About 25 minServes 2
Stuffed Shiitake Mushrooms
About 25 minServes 2 (8 pieces)
Unadon (Store-Bought Kabayaki)
About 15 minServes 2
Yaki Bifun (Fried Rice Noodles)
About 25 minServes 2