Name: How to Make Kani Man (Dotonbori's Famous Kani Doraku Crab Bun Copycat Recipe)
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 4
Cuisine: Japanese
Ingredients: 100g Dolce flour; 20g bread flour; 15g sugar; 2g instant dry yeast; 2g baking powder; 1/2tsp vegetable oil; 60ml water; pinch of salt; Bread flour as needed (for shaping); 150g crab meat (for the filling); 40g ground meat (for the filling); 15g finely chopped onion (for the filling); 2Tbsp crab miso paste or kanimiso (for the filling); Pinch of salt (for the filling); 1/2tsp potato starch (for the filling); 1.5tsp soy sauce (for the filling); 2Tbsp mayonnaise (for the dipping sauce); 1/3tsp~ Japanese mustard (for the dipping sauce)

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

Crab BunsKani ManGood for SharingCopycat Recipe

If you've been to Osaka, you may recognize the giant moving crab hanging above the Kani Doraku restaurant in Dotonbori. With its waving legs and claws, it has become one of the area’s most iconic and photographed landmarks.

Dotonbori is often considered the heart of Osaka’s food scene. Known for bold signage, lively crowds, and endless street food, this area is all about eating casually and enjoying strong, satisfying flavors. Food here is meant to be fun, comforting, and easy to enjoy on the go.

One of the most popular foods associated with Kani Doraku is kani man, a crab-filled steamed bun that draws long lines whenever it becomes available. Because it is sold only for a limited time, many visitors miss the chance to try it. The good news is that you don’t need to travel to Osaka or wait in line to enjoy this famous bun. In this recipe, I’ll show you how to recreate kani man at home.

Kani man reflects Osaka’s food philosophy of kuidaore, a local expression meaning “to eat until you drop.” Osaka is known throughout Japan for generous portions and bold flavors, and kani man captures this spirit in a compact, easy-to-eat form. Unlike typical steamed buns that rely heavily on pork or strong seasoning, kani man highlights crab as the star. The soft, lightly sweet bun supports the filling, while the crab delivers a rich yet balanced seafood flavor.

Its limited availability also adds to its appeal. Seasonal and exclusive foods play an important role in Japanese food culture, creating excitement and anticipation. Kani man is more than just a snack; it becomes part of the Dotonbori experience and a food memory tied to travel and atmosphere. Making it at home lets you recreate that sense of occasion, even without the crowds.

The true highlight of kani man is its luxurious filling. Generous pieces of crab meat are combined with kanimiso, a rich, miso-like paste found inside the crab. This adds deep umami while enhancing the natural sweetness of the crab, all wrapped in a soft, fluffy bun.

Dotonbori is also home to many other beloved street foods. If you enjoy Japanese food culture, these local favorites are well worth adding to your list:

Osaka-style okonomiyaki – Savory pancakes filled with cabbage, meat, and special sauce
Takoyaki from Takohachi – Crispy on the outside with a soft, gooey octopus center
Takosen from Tako Doraku Wanaka – Takoyaki sandwiched between crisp rice crackers
Steamed pork buns from Horai 551 – Juicy, fluffy, and full of flavor

Even if you can’t visit Osaka, you can still enjoy the flavors of Dotonbori at home. Try this kani man recipe and bring a taste of Osaka’s street food culture to your kitchen.

Overview

Prep time: 1hr 10minsCook time: 15 minsTotal time: 1hr 25mins

Total servings: 4

Difficulty: Medium

Main Ingredients

Dolce Flour

100 g

Bread Flour

20 g

Welna Violet Special Flour for Tempura and Confectionery 1kg

Sugar

15 g

Instant Dry Yeast

2 g

Baking Powder

2 g

Vegetable Oil

1/2 tsp

Water

60 ml

Salt

a pinch

Okinawa Blue Sea Salt Roasted Seawater Salt 50g

Bread Flour (for shaping)

as needed

For the Filling

Crab Meat

150 g

Ground Meat

40 g

Finely Chopped Onion

15 g

Crab Miso Paste (Kanimiso)

2 Tbsp

Salt

a pinch

Okinawa Blue Sea Salt Roasted Seawater Salt 50g

Potato Starch

1/2 tsp

Soy Sauce

1.5 tsp

Teraoka Organic Shoyu Japanese Barrel Aged Soy Sauce 500ml

Mayonnaise

2 Tbsp

Kewpie Mayo Japanese Mayonnaise 450g

Japanese Mustard (for the dipping sauce)

1/3 tsp

S&B Foods Karashi Sauce Japanese Mustard Paste Tube 43g

Instructions

1) Gather the Ingredients

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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.

2) Prepare the Buns

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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.

Expert's Tip

If you don’t have a steamer, I highly recommend this versatile steamer, which can be used with any 24-26cm frying pan or pot, making it a great addition to your kitchen.

What makes this product stand out is its high dome-shaped lid, which provides extra space to steam larger foods like buns, dumplings, or even vegetables. It’s easy to use, simple to clean, and designed for efficient steaming.

3) Let the Dough Rest

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.

4) Prepare the Filling

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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.

5) Wrap the Filling

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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.

6) Steam the Kani Man

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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.

7) Serve and Enjoy!

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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!

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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