In the remote Akkala region, cooks are known typically for the hearty, simple fare of the region. Meat and rice bowls, flame roasted meats, and hearty stews are all examples of the straightforward recipes that are characteristic of Akkala. But, there is one inventive, and slightly bizarre, culinary creations that hails from this region. The unusual and somewhat secretive delicacy known as the Akkala Bun is said to be made from frogs. It is characterized by its crunchy exterior and soft, pillowy interior. At the East Akkala Stable, a merchant by the name of Khini sells these elusive treats, ensuring they’re enjoyed fresh and leaving them shrouded in a bit of mystery. The bun’s unusual ingredients and delicate preparation have earned it a reputation as a rare and memorable Hyrulean delicacy.
"Crunchy outside, soft inside. A specialty of East Akkala Stable, these buns won't keep long."
So, we will not be using frog for this version of the buns. Instead, we will be mimicking frog texture and flavor with a combination of available ingredients. This take on the recipe reimagines the Akkala Bun with a slightly modern twist: a vibrant matcha-infused dough enveloping a savory chicken-and-firm-fish filling, enhanced with garlic, ginger, and a touch of lime. The buns are steamed until pillowy and soft, and then pan-fried on the bottom to achieve that signature Akkala-style crunch. Served warm with a simple soy-sesame dipping sauce, these buns capture the spirit of Hyrule while offering a playful, approachable take for your kitchen.
Ingredients:
“Frog” Filling
½ lb boneless skinless chicken thigh, minced
¼ lb monkfish (or firm white fish), minced
2 green onion, finely chopped
1 tsp garlic, grated
1 tsp ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1 tsp fish sauce
1 tsp sugar
1 tbsp water
2 tsp cornstarch
1 tsp lime juice
½ lb boneless skinless chicken thigh, minced
¼ lb monkfish (or firm white fish), minced
2 green onion, finely chopped
1 tsp garlic, grated
1 tsp ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1 tsp fish sauce
1 tsp sugar
1 tbsp water
2 tsp cornstarch
1 tsp lime juice
Dough
1 packet active dry yeast
¾ cup warm water
2 tbsp sugar
2½ cups all-purpose flour
2 tbsp vegetable oil, plus additional for frying
1 tbsp matcha powder
¼ tsp salt
½ tsp baking powder
1 packet active dry yeast
¾ cup warm water
2 tbsp sugar
2½ cups all-purpose flour
2 tbsp vegetable oil, plus additional for frying
1 tbsp matcha powder
¼ tsp salt
½ tsp baking powder
Dipping Sauce
¼ cup soy sauce
2 tbsp lime juice
2 tsp sugar
2 tsp sesame oil
Optional: ½ tsp chili oil
¼ cup soy sauce
2 tbsp lime juice
2 tsp sugar
2 tsp sesame oil
Optional: ½ tsp chili oil
Let’s begin by making the dough for the buns. Add sugar to ¾ cup of warm (not hot) water and whisk together until the sugar is dissolved. Now add in the yeast packet and gently whisk to disperse the yeast within the warm water. Allow the yeast 5 to 10 minutes to bloom (you should see bubbles forming on top of the water). Once the yeast has bloomed, add the vegetable oil to the water and whisk.
In a standing mixture with a dough paddle attachment, add the flour, salt, match powder, and baking powder. Mix at a low speed until fully combined, about 1 minute. Turn the mixer off and then add the water mixture, and mix again at a low speed until the ingredients fully incorporate and a dough is formed. Scrape the sides of the bowl as needed to make sure everything mixes and combines. This should take about a minute or two. Scrape off any dough stuck to the paddle and remove the dough from the mixing bowl. Dust a cutting board or an appropriate surface with floral, form the dough into a ball and place it on the floured surface. Knead the dough by hand for about 8–10 minutes. The dough is done when it is smooth and elastic, holds its shape, and fills back in when you poke a hole in the dough. Form the dough into a ball, and it’s time for it to rest.
Grease a bowl with cooking spray. Place the dough in the bowl. Cover it with plastic wrap and let it rest for about an hour or until it doubles in size.
While the dough rises, we will prepare the filling. To mince the chicken and monkfish, you can cut it into smaller chunks and use a food processor. Place the minced chicken and monkfish in a bowl and then add the garlic, ginger, soy sauce, sesame oil, fish sauce, sugar, water, cornstarch, and lime juice. Mix well to incorporate, and then let the mixture marinate in the refrigerator for at least 30 minutes.
Also, cut 12 parchment squares, about 4 to 4 ½ inches in length per side to place the buns on while they steam.
Once the dough has risen, punch it down and divide it into 12 even pieces. To do this, you can slice the dough ball in half, and reform the dough into two balls. Slice each of these balls in half and roll them back into four dough balls. Finally, slice each of these balls into three equal pieces and then roll each portion into a smooth ball. You should have 12 small dough balls.
Flatten each dough ball into a small disk using a rolling pin. You want the disk to have roughly a 4 to 4 ½ inch diameter. Place about 2 tablespoons of the filling in the center and carefully fold the dough up and around the filling and pleat to seal, pinching the top closed.
To ensure the buns are round, gently roll or cup the bun between your palms seam side down using small circular motions on the counter. Do this very lightly, just enough to smooth the bottom seam and help the bun form a more even, rounded shape.
Once the bun is rounded, place the bun seam side down on a square of parchment to rest before steaming. Repeat this with all of the buns. Place them on a baking tray or other flat surface and cover them with a towel. Let the buns rest for 20 minutes while you prepare the steamer.
Bring a few inches of water to a gentle boil in a wide pot or wok that will fit a bamboo steamer. Place the buns in the bamboo steamer, 3-4 buns per steamer compartment. Ensure you do not crowd them in the steamer. Place the bamboo steamer on the wok or wide pot. You may need to steam them in batches in your can put them all at one time.
Steam the buns over medium heat for 12–14 minutes, until puffed and firm. Remove the bamboo steamer from the heat and let the buns rest in the covered steamer for 2 minutes before uncovering.
Once the buns are steamed, heat 1 to 2 tablespoons of vegetable oil in a skillet over medium heat. Add the steamed buns, seam side down, and pan-fry just the bottoms for 1 to 2 minutes, until golden and crisp. Fry the bottoms in batches.
To make the dipping sauce for the buns, combine the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Whisk until the sugar dissolves completely. If you want some heat, whisk in the chili oil. Let the sauce sit for 5–10 minutes before serving to let the flavors mingle.
Serve one or two Akkala Buns warm, with dipping sauce on the side. Enjoy!
Oh, and if you’re curious what the buns actually look like… here you go.
