Yakuza Like a Dragon: Koppepan

Many of you are aware that the Yakuza series is one of my all time favorites. Next month, Yakuza: Like a Dragon (also known as Yakuza 7) gets its US release. This game is my most looked forward to for this year and I can not wait to finally dive in. This entry into the series is set to be very different from the previous ones in many ways. The main character in this game is Ichiban, a fresh new face to the franchise. I have been avoiding reading any story beats for the game so I don’t know too much about Ichiban but can’t wait to learn about him. The other major change is how the combat is handled. In previous Yakuza games, all combat was a street brawl fighting game. In Yakuza: Like a Dragon, the game is played as a turn-based RPG. Ichiban is a huge fan of the Dragon Quest franchise and this is what influences his unique take on the combat in the game. I gave the Dragon Quest franchise a try after hearing about the new game’s direction, and after falling in love with it I’m even more excited.

During the first trailer released for the game, there is a scene showing Ichiban taking a bite of some really delicious looking bread. Even for simple prison fare, it is easily one of the best looking breads I’ve seen in a game. When he bites into the bread, you can see the lovely layers just pull away. I am a huge fan of bread and was ready to make some for myself. After a bit of research I learned about the wonderful Japanese style bread called koppepan. It is a soft, white roll that is commonly used as a side for meals or for sandwiches. These rolls look pretty similar to hot dog buns but are slightly sweeter, larger, and fluffier. These are super simple to make and might become your preferred roll! Let’s get baking so you too can snack on these all the time.

Tangzhong
3 tbsp (30 g) bread flour
⅓ cup (80 g) milk

Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool.

Dough
⅔ cup (148 g) milk, heated to 100°F
1 tbsp (10 g) active dry yeast
2 cups (310 g) bread flour
½ cup (75 g) cake flour
2 tsp (7 g) salt
¼ cup (58 g) granulated sugar
1 egg
4 tbsp (56 g) unsalted butter, softened

Egg wash
1 egg
2 tbsp milk

Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active. Combine the bread flour, cake flour, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.

While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.

Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Prepare a baking sheet by placing parchment paper down.

Divide the dough into 6 equal portions. Shape into round balls.

Take one of the balls and roll it out to a 8-inch by 8-inch square. Take the bottom part of the rolled up dough and tightly roll the dough until it forms a cylinder. Pinch the edges together and roll in on the table until the cylinder is mostly smooth. The koppepan should be about 8 – 9 inches long. Transfer to the baking sheet, seam side down. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.

Preheat an oven to 375°F. In a small bowl, whisk an egg and 2 tablespoons of milk. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. Place in the oven and bake for 15 to 20 minutes or until golden brown.

Print Recipe

5 from 1 vote

Koppepan

Ingredients

Tangzhong

• 3 tbsp (30 g) bread flour
• ⅓ cup (80 g) milk

Dough

• ⅔ cup (148 g) milk, heated to 100°F
• 1 tbsp (10 g) active dry yeast
• 2 cups (310 g) bread flour
• ½ cup (75 g) cake flour
• 2 tsp (7 g) salt
• ¼ cup (58 g) granulated sugar
• 1 egg
• 4 tbsp (56 g) unsalted butter, softened

Egg wash

• 1 egg
• 2 tbsp milk

Instructions

• Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool.
• Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active. Combine the bread flour, cake flour, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.
• While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.
• Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Prepare a baking sheet by placing parchment paper down.
• Divide the dough into 6 equal portions. Shape into round balls. Take one of the balls and roll it out to a 8-inch by 8-inch square. Take the bottom part of the rolled up dough and tightly roll the dough until it forms a cylinder. Pinch the edges together and roll in on the table until the cylinder is mostly smooth. The koppepan should be about 8 – 9 inches long. Transfer to the baking sheet, seam side down. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.
• Preheat an oven to 375°F. In a small bowl, whisk an egg and 2 tablespoons of milk. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. Place in the oven and bake for 15 to 20 minutes or until golden brown.