Online/Soulful Japanese steamed pork buns (Vegan friendly)

steamed pork buns

We’ll make Japanese steamed pork buns from scratch.
These are delicious, fluffy, soft buns filled with juicy meat and vegetable filling.
Actually, most Japanese call it ”Nikuman” in Japanse.
But we Osaka people call it “Butaman”, and also its flavor is a little different, and anyway, we love Butaman from the bottom of our heart.
This is a kind of soul food for Osaka people as the same as Takoyaki and Okonomiyaki.
Why not create and enjoy the Osaka specialty together!
We also have the meat-free recipe, vegan is welcomed too.

The general step

1) Make Wrapper dough
2) Make fillings
3) Wrap the fillings with dough
4) Steam them


1hours and half


$40/per person

Participation requirements

More than 2 people up to 10 people
Over 12 years old

Private class

This experience is great for team-building and great for a group because you can share a nice time as well as a delicious dish.

$60 per 1 screen ( up to 5 persons for 1 screen)
More than 5 screens
Up to 10 screens

In a situation where any of the above conditions doesn’t apply, feel free to ask us.
We’ll be happy to quote any time.

Contact us before booking.


Every day


① 9:00 AM to 10:30 AM(JST)
②12:00 PM to 13:30 PM(JST)
③18:00 PM to 19:30 PM(JST)
Please check your time here.
※JST=UTC/GMT +9 hours
※JST=PST+17 hours

Feel free to inquire about your suitable time if you cannot join the above time.

Needed ingredient & equipment

Flour (All-purpose or 8 to 10% protein contents), Water, Milk, Starch, Yeast, Baking powder, Vegetable oil, Ground pork (Dried shiitake mushrooms and thin deep-fried tofu for vegan), Onion, Salt, White wine, Soy sauce, Oyster sauce (or Miso paste & sugar), White pepper, Sesame oil

Scale, Measuring cups, Tablespoon, Teaspoon, Bowl, Wax paper
Cutting board, Kitchen knife, Rubber Spatula. Steamer


Additional Notes

The internetwork is needed, PC is recommended
Prepare all ingredients and equipment by yourself.
I’ll send you the account to enter our class and the recipe for this workshop after payment.


Feel free to contact us anytime if you have any questions.