If you’re wandering around and you see someone with a blissful look on their face, take a look at their hands. They’re probably holding what looks like a half-eaten bun. But it’s so much more than that. It’s an , from Obun Chef, which is run by Michael and Jane Chiu and their daughter, Judy.
What’s an obanyaki?
An obanyaki is like a little stuffed pancake with a fluffy interior and a slightly crispy exterior. Invented in Japan over 300 years ago, it was originally filled with sweet adzuki bean paste. Other fillings like custard and chocolate have since become popular.
The dessert has different names around Japan – obanyaki is mainly used around Osaka and Kyoto. “Oban” refers to , and yaki means . Though you might see plenty of other names, like (around Tokyo), the Chiu family has simply decided to go with obanyaki because it sounds similar to “bun”.
From Japan to Taiwan to Adelaide
From Japan, the obanyaki has travelled to many other countries, like Taiwan, where the Obun Chef owners are from. When they moved to Australia, Michael and Jane Chiu missed this dessert (a childhood favourite) so, in 2005, they started selling obanyaki from a small cart at the Adelaide Central Market.
“It was partly nostalgia and wanting to reminisce and partly wanting to bring the obanyaki to Australia for people here to be able to enjoy it as well,” tell Michael and Jane Chiu to SBS Food.
Jane and Michael Chiu behind the counter at Obun Chef's permanent site. (Audrey Bourget) Source: Audrey Bourget
It didn’t take long for Adelaide to fall in love with the dessert. Two years after launching the cart, Obun Chef moved to a permanent location next to the market’s food court.
Sweet pillowy goodness
Obun Chef offers five obanyaki fillings: red (adzuki) bean, custard, chocolate, coconut and lemon. Custard is the most popular, followed by coconut, while children pretty much always go for chocolate. But if you’re looking for the original taste, make sure to try the sweet red bean.
“Lemon is a more of an acquired taste,” explains Michael and Jane’s daughter, Judy, who also works at the shop. “It’s is a little tangy, separating it from the other flavours, which are all purely sweet. For those who love that tangy feeling or who are looking for something that isn’t as sweet, lemon custard is a good option.”
At only two dollars a pop, you might as well get one of each to find out which is your favourite.
They are best eaten hot, straight off the grill, but you can also take them home and keep them in the fridge for a day or two. Tried and tested: the custard, chocolate and lemon obanyaki keep their texture better than the others when refrigerated.
If you see a queue in front of Obun Chef, don’t let it deter you, Michael and Jane work fast. They’ve been making those sweet little pillows of goodness for 13 years, after all.
Adelaide Central Market Plaza
61–63 Grote Street, Adelaide
Mon & Wed 10am-4.30pm, Tues, Thu & Sat 9.30am-4.30pm, Friday 9.30am-9pm
