Nagoya-style Buñelos

Ingredients

In this Nagoya-style adaptation, the traditional Puerto Rican Buñelos are transformed into a savory dish by incorporating Nagoya flavors. The original sweet dough is replaced with a mixture of shrimp, minced pork, and Nagoya-style miso paste, giving the dish a unique umami taste. Additionally, the Buñelos are deep-fried instead of being baked, resulting in a crispy texture that complements the flavorful filling. We alse have the original recipe for Buñelos dago, so you can check it out.

• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) minced pork 200g (7 oz) minced pork
• 2 tablespoons Nagoya-style miso paste 2 tablespoons Nagoya-style miso paste
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the shrimp, minced pork, and Nagoya-style miso paste. Pulse until well combined and the mixture forms a paste-like consistency.
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. 3.
   Add the shrimp and pork mixture to the dry ingredients. Mix well until a sticky dough forms.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Using wet hands, shape the dough into small balls or patties.
6. 6.
   Carefully drop the Buñelos into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
7. 7.
   Remove the Buñelos from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before using them in the recipe to ensure a smooth texture in the Buñelos.

Tips & Tricks

• For an extra kick of flavor, add a dash of Nagoya-style red miso paste to the dough mixture.
• Serve the Buñelos with a side of Nagoya-style miso dipping sauce for an authentic Nagoya experience.
• Experiment with different shapes and sizes for the Buñelos to add visual appeal to your dish.
• If you prefer a spicier version, add a pinch of shichimi togarashi (Japanese seven spice) to the dough mixture.
• Make sure the oil is hot enough before frying the Buñelos to ensure a crispy exterior.

Serving advice

Serve the Nagoya-style Buñelos as an appetizer or snack. They are best enjoyed hot and crispy, straight from the fryer. Garnish with a sprinkle of chopped green onions for a pop of color and freshness.

Presentation advice

Arrange the Nagoya-style Buñelos on a platter, allowing their golden brown color to shine. Serve them alongside a small bowl of Nagoya-style miso dipping sauce. Consider adding a decorative touch by placing a small Japanese flag toothpick in each Buñelo.