|Nutritional Guidelines (per serving)|
|Servings: 3 steamed buns (3 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet and savory hoisin glazed mushrooms, creamy kewpie mayo, nutty toasted sesame seeds, and bright cilantro come together between two pillowy steamed buns. Traditionally made with pork belly, this version of bao is not only vegetarian-friendly but even meat lovers will dig its umami richness.
Oh, and FYI, this recipe is written as if you've got frozen steamed buns on hand - however, you can also make them yourself.
- 3 steamed buns
- 1 tbsp. pickled red onion
- 1 tbsp. cilantro (chopped)
- 1/2 tsp. toasted sesame seeds
- 1 tbsp. kewpie mayo
- Hoisin glazed mushrooms
- For the Mushrooms:
- 1 cup shiitake mushrooms
- 1/4 cup enokitake mushrooms
- 1 tbsp. canola oil
- 2 tbsp. hoisin sauce
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. honey
Begin by preparing the mushrooms. In a large frying pan, heat up the oil over medium-high heat.
Meanwhile, clean and then slice the shiitakes into thin strips and chop the bottom root off the enokitake mushrooms. Once the oil is hot, add the shiitakes and enokitakes - making sure not to crowd them.
Allow them to brown on both sides for a few minutes.
Meanwhile, in a separate bowl, whisk together the hoisin sauce, the soy sauce, the sesame oil, and honey.
Turn the heat a little higher and add the hoisin marinade. Once the sauce reduces and thickens, remove from the heat and set aside.
Prepare the steamed buns according to the directions and set aside. Evenly distribute the kewpie mayo, glazed mushrooms, pickled red onion, cilantro, and sesame seeds among the three buns. Serve immediately.