I was in Japan a few years ago but I couldn’t try everything, so now I make by my own those delicious food that I wasn’t able to taste there 😉 for example, tuna-mayo onigiri is my favorite to-go sandwich by now 🤤 I will try to make those nikuman my second favorite.

Thanks Magdalena, food in Japan tends to be pretty sweet and I know it's not to everyone's taste. If its any consolation, I do try and reduce the amount of sugar used in my versions of these dishes relative to what you would typically find here. I'm glad you were able to find ways to adjust the recipe to suit your preferences.

Hi, i like the filling. It is very tasty. The dough is much to sweet for me. I would give 1/2 sugar less then now, or maybe even a little more. The amount of the dough is also too much for me, I think it would be ok for a 10-12 buns filling? But definitely I will make it again!

Thanks for sharing, this put a smile on my face!

Hahaha, that means you've probabably made these more than me. It's been years since I've made them 😅

My daughter has asked for these 3 days in a row! She calls them, "Meat Flowers", because I cut them into 6 wedges to make them easier for her to eat. The bread unfolds like a flower! It really moves me how much she loves your recipes. I am so grateful to have your influence in our lives.

In reply to Marc Matsumoto.

Making Nikuman Buns for Day 6 of my Marc Matsumoto Marathon! Any celebration of your wondrous achievements would be incomplete without these! This one is committed to memory, as well as a recipe card in my kitchen. I've lost count of the number of times I have made these!

Hi Michi, this recipe does not call for Worcestershire sauce. It's seasoned with oyster sauce and soy sauce.

Hi there Marc,
I made these a very long time ago and my son happened to ask for them last week. For the life of me can't remember if it is the Japanese ウスター sauce the recipe calls for.

Thanks Kathy 😊