How to Make Kani Man (Dotonbori's Famous Kani Doraku Crab Bun Copycat Recipe)

Gather all the ingredients.

Microwave the water at 500W for 15 seconds until it reaches 40℃.

Crab miso paste is a rich, miso-like paste found inside a crab's intestinal area. You can
get it from a whole steamed crab, or use a canned version, as shown in the picture.

Mix Japanese mayonnaise and Japanese mustard in a bowl to make the dipping sauce.

Prepare the Dolce flour, bread flour, sugar, instant dry yeast, baking powder, and salt in a bowl. Add the 40℃ water to the bowl and mix with a spatula. Then, add the vegetable oil and continue mixing until the dough starts to come together.

Transfer the dough to a work surface and knead it with your hands until the surface becomes smooth.

Cut the dough into four pieces (each about 50g) and shape them into round balls. Place the portioned dough on a tray and cover with plastic wrap and a tightly wrung dishcloth to prevent it from drying out. Set aside at room temperature for about 30 minutes.

In a small bowl, add the chopped onion and potato starch, mixing until the onion is well coated.

In another bowl, combine the ground pork, salt, and soy sauce, mixing until the pork becomes sticky. Then, add the coated onion, crab meat, and Kanimiso, and mix well until evenly combined.

Divide the filling into four equal portions, about 60g each.

Cut a piece of parchment paper into four 8cm squares.

Once the dough has finished resting, dust your work surface with bread flour and begin shaping the dough. Take one portion and flatten it into a round shape using a rolling pin or your fingers. Keep the outer edges thinner while maintaining a slightly thicker center to help support the filling.

Place the filling in the center of the dough round. Carefully wrap and fold the dough around the filling, ensuring the top is sealed tightly to lock in the umami flavors.

Place the wrapped bun on a parchment paper square, sealed side down.

Repeat this process for the remaining kani man.

Use a steamer to cook the kani man.

Bring 400-500ml of water to a boil in a pan or pot, then place the steamer on top. Once the water is boiling, arrange the kani man on the steamer tray, leaving at least 2cm of space between each bun to allow for expansion during steaming.

Close the lid and steam over medium heat for 10-15 minutes until the buns are fully cooked and fluffy.

Once the kani man are fully cooked, carefully open the lid, allowing the steam to escape. Be cautious, as the hot steam can cause burns.

Now they’re ready to serve—enjoy them fresh and warm!