Crispy Panko Portabello Bao Buns

Crispy Panko Portabello Bao Buns

◷ Prep Time 30 min

⌕ Cook Time 10 min

◷ Total Time 40 min

♟ Serves 3 people

Ingredients

• 2 Tbsp soy sauce
• 1 Tbsp mirin
• 1 Tbsp rice wine vinegar
• 1 tsp garlic powder
• 200g Meadow Portabello Mushrooms, small or large
• ¼ large cucumber, thinly sliced
• 1 Tbsp rice wine vinegar
• 1 tsp sugar
• 1 spring onion, thinly sliced
• 1 red chilli, thinly sliced
• 1 big handful of fresh coriander
• 2 cups panko crumbs
• ½ cup cornflour
• 2 eggs, whisked
• 4 cups cooking oil
• 6 bao buns
• Hoisin sauce and kewpie mayo to serve

Method

1. 1

   In a snap-lock bag, mix the first four ingredients, add the mushrooms and leave them to marinate for half an hour.

2. 2

   Boil a large pot of water for steaming the buns.

3. 3

   Slice the cucumber. In a small bowl, mix the vinegar and sugar together then add cucumber and set aside.

4. 4

   Chop the red chilli, spring onion, and coriander – set aside.

5. 5

   Pour the cornflour onto a plate, whisk the eggs in a bowl and add the panko crumb to another plate.

6. 6

   Place a metal strainer or colander over boiling water (make sure it's not touching the water) steam the buns as per the packet.

7. 7

   Dip the mushrooms one by one into the cornflour, then egg, and then coat them in panko crumbs (press the panko firmly around the mushrooms).

8. 8

   Heat oil in a medium-sized pot to 75 degrees, or until you see very light wisps of smoke. Add three mushrooms at a time and cook for 2 minutes per side. Carefully remove them and place on a paper towel while frying the other mushrooms.

9. 9

   To serve, squeeze kewpie mayo over the bottom of the bao bun then a little spoonful of hoisin, now add the fried mushroom, pickled cucumber, spring onion, chili, and coriander and then spread a good dollop of extra hoisin on the inside of the top bun and enjoy immediately!

MADE WITH