Steamed Meat Bun - Haikyu!!
Power Up with Haikyuu!!'s Meat Buns – A Taste of Victory!
Hey Anime Lovers! 🎉✨
Have you ever watched an anime scene and thought, “I need to eat that—right now!”? We totally get it. This time, we’re diving into a snack that’s not just a fan favorite but also fuels one of anime’s most intense volleyball players—Haikyu!!’s legendary meat buns! 🏐🔥
From convenience store shelves in Japan to Kageyama’s hands before a big match, these fluffy, savory buns are the ultimate pre-game (or anytime) pick-me-up. Ready to take a bite out of anime history? Let’s dig in! 😋
A Meat Bun for Champions
Ever wondered what anime protagonists eat to power up before a big game? In Haikyu!! Episode 5, Kageyama fuels up with a steaming hot meat bun just before a match. This simple yet satisfying snack isn’t just an anime trope—it’s a real staple in Japan!
In Haikyu!!, meat buns are a familiar part of the characters' daily lives and pre-game routines, adding to the series' charm. One of the best-known spots for this is Sakanoshita Shop, where Karasuno’s volleyball team often stops by after practice for a quick bite.
A particularly memorable scene happens in Season 1, Episode 5: "A Coward’s Anxiety," where Kageyama eats a meat bun to calm his nerves before a game. It’s a small but telling moment that highlights his intense focus and serious approach to the sport. Clearly, meat buns are his go-to power-up food!
What Makes Nikuman So Special?
In Japan, nikuman (meat buns) are a beloved winter snack, found in convenience stores and enjoyed as a warm, hearty treat. They’re soft, fluffy, and packed with juicy meat seasoned to perfection. No wonder Kageyama grabs one before hitting the court!
But did you know that meat buns actually have roots in China? Known as baozi, they were adapted in Japan to suit local tastes, with slightly sweeter dough and a variety of fillings. Whether enjoyed on the go or shared with friends, they bring comfort and warmth—perfect for chilly weather or an intense volleyball match!
I personally love a simple nikuman (meat bun), but did you know Japan has all kinds of steamed buns? You can find anman (sweet red bean bun), pizzaman (pizza-flavored bun), and kareman (curry bun), just to name a few!
If you ever visit Japan in winter, be sure to check out the steamed bun case next to the cash register at convenience stores. It’s a must-try snack that’ll keep you warm and satisfied!
Want to experience this anime classic at home? Here’s how you can make your own niku-man from scratch!
[ Dough ]
150 g (5.3 oz) all purpose flour
50 g (1.8 oz) bread flour
30 g (1 oz) sugar
½ tbsp instant yeast
½ tbsp baking powder
½ tbsp vegetable oil
a pinch salt
100 ml (3.4 fl oz) lukewarm water
【 Filling 】
150 g (5.3 oz) ground pork
½ onion, minced
1 tbsp panko
1 tbsp soy sauce
½ tbsp sesame oil
½ tbsp sugar
½ tbsp potato starch / corn starch
½ tsp salt
【 To Make Dough 】
In a bowl, mix all the dough ingredients except for the lukewarm water and combine well.
Gradually add the lukewarm water while kneading for about 10-15 minutes, or until the dough becomes smooth and silky. You can knead it in the bowl or on a work surface.
Shape the dough into a smooth, round ball, gently tucking the loose ends underneath. Place it back in the bowl and cover with plastic wrap.
Let it rise until it doubles in size, about 30-60 minutes (approximately 40 minutes at 35°C/95°F).
【 To Prepare the Filling 】
While the dough is rising, prepare the filling. Put all the filling ingredients in a bowl.
Knead the mixture well until it is fully combined and becomes pale and sticky. Cover with plastic wrap and refrigerate until the dough is ready.
【 To Form 】
Divide the dough into 8 equal parts and shape each piece into a ball. Cover with a tightly wrung-out wet cloth and let the dough rest for 20 minutes to make it easier to handle.
Using a rolling pin, roll out each piece into a circle. Thin out the edges while keeping the center slightly thicker to help hold the filling in place.
To seal the dough, pinch the edges together using the thumb and index finger of your right hand. Without moving your right thumb, use your index finger to pinch further along the edge, pressing the dough together. At the same time, use the thumb of your left hand to gently press the filling down to prevent it from spilling out.
Finally, pinch the center of the dough to seal it completely. If there is too much filling, wrapping will be difficult, so if you are making it for the first time, use less filling to make it easier to seal.
【 To Steam 】
Place a small piece of parchment paper under each bun.
Bring water to a boil in a steamer, then place the buns inside, leaving space between them so they can expand to about 1.5 times their original size.
Steam over medium heat for 15 minutes.
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