Teriyaki shiitake bao buns
The sweetness and tenderness of these teriyaki mushrooms, the soft buns, the creamy Kewpie, the crispy onions and the sweet and sour cucumber for the perfect balance… you will love this! And doesn’t the combination of mint, cilantro and spring onions on anything take you to your happy place anyway??
Equipment
- wok
- mandoline (or cheese slicer)
Ingredients
- 300 gr oyster mushroom
- 200 gr shiitake
- 8 bao buns
- 180 ml teriyaki wok sauce
- ½ cucumber
- 100 ml white wine vinegar or rice vinegar
- ½ tbsp sugar
- fresh cilantro
- fresh mint
- 1 spring onion
- crispy fried onions
- Kewpie Japanese mayonnaise
- Sunflower or peanut oil
Instructions
Sweet and sour cucumber
- Use a mandoline or cheese slicer to slice thin slices of the cucumber. Put them in a small bowl.
- Heat the vinegar to dissolve the sugar in it (it doesn't necessarily need to boil for that).
- Take the vinegar off the heat as soon as the sugar is dissolved and pour the vinegar of the cucumber slices and let it sit for a while.
Mise en place
- Cut some small rings of the spring onion and chop some mint and cilantro.
Teriyaki mushrooms
- Pull the oyster mushrooms lengthwise (along their natural lines) in small strips and cut the shiitake in quarters.
- Heat some oil in a wok and stir fry the mushrooms for a few minutes until they have some color, then add the teriyaki sauce and let if heat for another few minutes.
Plating
- Steam the buns as you prefer (microwave or otherwise).
- Put some mushrooms, cucumbers, mint, cilantro, spring onions rings, crispy fried onions and kewpie on it and you're ready to serve!