Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise (Vegan)

Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise
(Vegan)

Chinese-style steamed buns 

From our friends at Serious Eats

Chinese-style steamed buns stuffed with
tempura-fried simmered king oyster mushrooms and an agave-miso mayonnaise.

 


  • YIELD: makes enough for 12 steamed buns,
    serving 4 to 6 as an appetizer


  • ACTIVE TIME: 30 minutes


  • TOTAL TIME: 1 hour

 

Note: Mirin is a sweet Japanese rice wine that can be found in most supermarkets
or Asian grocers. If unavailable, substitute an extra half cup of sake and
sugar.

 

Ingredients:

·        
1/2 cup soy sauce

·        
1 cup sake

·        
1/2 cup sugar

·        
1/2 cup mirin (see note)

·        
2 king oyster mushrooms, about 6 inches long and
1 1/2 to 2 inches wide

·        
1 quart vegetable, canola, or peanut oil

·        
1/2 cup corn starch

·        
1/2 cup all-purpose flour

·        
1 cup ice-cold club soda

·        
Kosher salt

·        
12 Chinese sandwich-style steamed buns (bao)

·        
1 recipe Miso-Agave
Mayonnaise

·        
1 1/2 cups finely shredded iceberg lettuce

·        
4 scallions, very thinly sliced on an extreme
bias, stored in a bowl of cold water in the fridge

·        
1/2 cup picked fresh cilantro leaves

 

Directions:

 

1.      
Combine soy sauce, sake, sugar, mirin, and 1 cup
water in a medium saucepan and whisk until sugar is dissolved. Add king oyster
mushrooms. Place a clean, lint-free paper towel or kitchen towel directly on the
surface of the liquid, pressing down until it is completely saturated and keeps
the mushrooms partially submerged. Bring to a simmer over high heat, then
reduce to maintain a bare simmer. Cook until mushrooms are completely tender (a
cake tester or paring knife inserted should meet little resistance as it goes
through), about 30 minutes, flipping mushrooms once halfway through cooking.

2.     
Remove mushrooms from liquid and dry carefully
with paper towels. Return remaining liquid to a gently boil over medium heat
and cook until reduced to 1/2 cup, about 10 minutes. Set aside to cool. When
mushrooms are cool enough to handle, slice each into 12 disks about 1/2-inch
wide.

3.     
Heat oil in a large wok, saucepan, or deep fryer
to 350°F and adjust flame to maintain temperature.

4.     
Combine cornstarch and flour in a large bowl and
stir with chopsticks until roughly combined. Add soda and stir very rapidly
with chopsticks while shaking bowl. Do not overmix—there should be plenty of
lumps and bubbles. Add sliced mushrooms to bowl and turn to coat. Working one
piece at a time, lift mushroom, allow excess batter to drip off, then slowly
lower into hot oil. Repeat until all mushrooms are in the oil. Cook mushrooms,
agitating oil and turning mushrooms occasionally with a wire mesh spider or
long chopsticks until pale golden brown and completely crisp, about 1 1/2
minutes. Transfer to a paper towel-lined plate and season with salt
immediately.

5.     
Place steamed buns on a plate and cover with a
damp paper towel. Microwave on high power until hot, about 1 minute. Spread
miso mayonnaise in each steamed bun, then add shredded lettuce, two fried
mushroom slices, a drizzle of the reduced simmering liquid, sliced scallions,
and cilantro leaves. Close sandwiches and serve with extra miso mayonnaise on
the side for dipping.

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