Sukiyaki Ginger Loaf and Sukiyaki Tomato Baps

Place all the ingredients for the basic dough in a bowl and knead well. The dough should be very soft and stick to the edge of the bowl in places. Cover the dough with a clean tea towel and leave to rise for 60 minutes in a warm place. Halve the dough.

To make the ginger loaf, peel the ginger and chop it finely. Place in a hot frying pan with the Sukiyaki stir-fry sauce and sauté. Add peanut butter and maple syrup and reduce, stirring continually. Leave the ginger mixture to cool and then mix it into one half of the dough. Season with more Sukiyaki stir-fry sauce if required. Pre-heat the oven to 200 degrees Celsius. Dust the worktop with flour and shape the dough into a round loaf. Cover a baking sheet with grease-proof paper, put the loaf on it and leave for 5 minutes to rise. Bake the loaf for 35 to 40 minutes on the middle shelf. Near the end of the baking time, place a cup of water in the oven.

To make the tomato baps, drain the tomatoes, reserving the oil. Dice the tomatoes, place in a frying pan with the collected oil and 2 tbsp. Sukiyaki stir-fry sauce. Sauté and reduce. Mix the tomatoes with the second half of the dough. Place some of the tomato liquid in the frying pan aside. Season with paprika and 1 tbsp. Sukiyaki stir-fry sauce. The dough for the tomato baps (like the dough for the ginger loaf) should not be too firm. Use a spoon to remove small pieces of dough. Flour your hands and form the dough pieces into 12 baps. Cover a baking sheet with grease-proof paper, put the baps on it and brush with the remaining tomato liquid. Dust with flour, cover with cling film and leave to rise for 5 minutes in a warm place.

Pre-heat the oven to 200 degrees. Bake the baps for 25 to 30 minutes on the middle shelf until the crusts are golden brown.