To the store I was curious about
Today, I feel like having a quick and easy lunch.
After finishing up my morning work and stepping outside, the usual flow of people could be seen on Kagurazaka street.
As I walked along the street, the aromas from restaurants and the buzz from storefronts wafted from all directions. As I was enveloped by the usual Kagurazaka atmosphere, my hurried feelings naturally relaxed.
Suddenly, I remembered a meat bun shop I had been curious about for a while.
I had seen it several times while walking around, but it was one of those places I had kept in mind to visit "someday."
Located near Kagurazaka Station, on the corner of the "Saka-no-Ue Intersection," is Gobanju Kagurazaka Honten.
Since its establishment in 1957, this long-standing Chinese restaurant has been loved for over 60 years in this gourmet town. The large characters for "Meat Buns" on its red noren (shop curtain) are particularly eye-catching on the hill.
Delicacies lined up behind the glass
Upon entering the store, I saw a glass display case filled with rows of their famous meat buns, as well as dim sum, chimaki (sticky rice dumplings), and more.
Meat buns with various fillings were neatly arranged, each one plump and commanding attention.
Among the many varieties, today I decided to get the "Original Meat Bun Mini Size" first.
Even though it's called "mini," it's about one size larger than a convenience store meat bun. Made with 100% carefully selected domestic pork, it's Gobanju's signature product.
And the other item I chose was "chimaki," wrapped in bamboo leaves.
It contains domestic sticky rice, braised pork belly, shiitake mushrooms, and ginkgo nuts, and you can imagine its gentle, savory dashi flavor.
With my favorite steamer
Back home, I immediately took out my steamer.
My go-to is the21cm cypress steamer from Yamaichi. It's a convenient and perfectly sized steamer that can fit two large meat buns side by side.
Even the simple process of heating up food transforms into a thoughtful time when using a steamer.
What I intended to be a quick lunch suddenly becomes a "much-anticipated moment."
Wrapped in a small sense of excitement, I begin preparing to steam.
A little extra step before steaming
An essential step before steaming is to briefly soak the steamer in water. If it's not thoroughly wet, the dry parts can burn.
The water-soaked steamer becomes moist and heavier, transforming into the appearance of a reliable cooking tool. After lightly wiping off any excess water with a cloth, all that's left is to wait for the water to boil.
While a microwave can heat things up in a few minutes, I feel that taking this extra step allows the rhythm of life to gently settle.
The water in the pot is slowly warming up.
Just like freshly made
Gently place the meat buns in the steamer and stack it over the pot.
Fine wisps of steam rise from the gaps in the lid, enveloping the entire kitchen in a gentle warmth. The steam slowly circulates inside the steamer, and a quiet time passes.
After about 10 minutes, I open the lid to reveal glossy, plump meat buns.
The steam has permeated deep into the dough, making them appear even larger than before heating. Unlike microwaving, where the surface can become hard or the inside remains cold, they turn out as if freshly made.
When you break open the skin, the savory juices of the pork overflow from the chewy dough, releasing a rich aroma. One bite fills your mouth with that deliciousness, a satisfying flavor that's hard to believe is just reheated.
Finishing with chimaki
The chimaki, reheated in the steamer, was also exceptional.
A fragrant aroma wafts out as I unwrap the bamboo leaf.
The sticky rice, colored by the dashi, is glossy. With each bite, the rich flavors of braised pork belly and shiitake mushrooms, combined with the subtle bitterness of ginkgo nuts, create a gentle lingering taste.
Next time I visit the shop, I'd like to try some of their more unusual flavors.
As autumn deepens, and the weather gets colder, warm foods become more appealing.
I encourage you all to visit Gobanju Kagurazaka Honten!
