Corn & Kewie Mayo Buns (コーンパン)
Japanese corn mayo bread, also known as “corn pan,” is a beloved savory treat found in bakeries across Japan.
This delightful bread combines the fluffy texture of a Japanese-style bun with a rich, creamy topping of sweet corn and mayonnaise. It’s a perfect example of how Japanese cuisine creatively blends Western influences with local ingredients to create something uniquely delicious.
Corn mayo bread is a staple in Japanese bakeries (panya) and convenience stores (konbini). Its popularity can be attributed to its comforting taste and the balance of savory and sweet flavors, making it a perfect snack or light meal.
Whether enjoyed as a snack, a light meal, or a treat from a Japanese bakery, this bread showcases the inventive spirit of Japanese culinary tradition. Give it a try, and bring a taste of Japan into your home!
The Components
The main components of Japanese corn mayo bread include:
- Soft Bread Base:
- The bread is typically made from a rich dough similar to that used in other Japanese baked goods, such as “anpan” (red bean paste buns). It’s soft, slightly sweet, and incredibly fluffy.
- Corn and Mayonnaise Topping:
- The topping consists of sweet corn kernels mixed with Japanese mayonnaise, known as Kewpie. It has a tangy and slightly sweet flavor, which pairs perfectly with the sweetness of the corn. Sometimes, a sprinkle of cheese or herbs is added for extra flavor.
- Baking Process:
- The prepared buns are topped with the corn and mayonnaise mixture, then baked until the bread is golden and the topping is slightly browned and bubbly.
Corn & Kewie Mayo Buns (コーンパン)
- Total Time: 33 minutes
Description
Japanese corn mayo bread is a fluffy, slightly sweet bun topped with a creamy mixture of sweet corn and tangy Japanese mayonnaise, baked to golden perfection.
Ingredients
- 1 cup whole milk
- 1 tsp instant dry yeast
- 2 1/4 cup all-purpose flour (plus more for dusting)
- 2 cup corn
- 1/2 cup Kewpie mayo (adjust to your desired consistency level)
- 1 tsp granulated sugar
- Salt and pepper to taste
- For garnishing (optional): aonori
Instructions
- In a large bowl, combine the milk, instant dry yeast, and flour. Mix with your hands for about a minute.
- Transfer the dough to a lightly floured, clean, flat surface and knead for 15 minutes until smooth and elastic.
- Place the dough back into the large bowl and cover it. Allow the dough to proof in a warm place for approximately 1 hour, or until it has almost doubled in size.
- After the dough has proofed, preheat your oven to 350°F (175°C).
- Divide the dough into 8 equal pieces. Flatten each piece slightly, then tuck the edges underneath to form a ball. Place four of the dough balls on a standard baking sheet (18 in. x 13 in.) that has been sprayed with oil.
- Using a measuring cup slightly smaller than the dough balls (a 1/4 cup works well), press into the center of each ball to create a crater.
- In a small bowl, combine the corn, Kewpie mayonnaise, sugar, cornstarch, and salt & pepper. Mix thoroughly to combine.
- Spoon approximately 1/4 cup of the corn mixture into the crater of each dough ball.
- Bake the filled buns in the preheated oven for 5 minutes. After 5 minutes, switch the oven setting to broil on high and bake for an additional 3 minutes until the tops are golden brown.
- Remove the buns from the oven and let cool slightly before serving.
Notes
Before broiling, top with mozzarella cheese too if you want!
- Prep Time: 25 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 8