Crispy mushroom and kimchi bao

Name: Mushroom and kimchi vegetarian bao bun recipe
Yield: 6
Ingredients: 250g mini king brown mushrooms (or button mushrooms), halved; 3 tsp rice wine vinegar; 3 tsp kecap manis; 1 large egg, lightly beaten; Vegetable oil, to shallow-fry; 50g breadcrumbs; White pepper, to season; 14 (560g total) frozen bao buns, heated as per packet directions; 190g kimchi; Fresh mixed herbs and baby leaves (we used fennel flowers, nasturtium and baby sorrel); Kewpie mayonnaise, to serve

Rate now

Jump to recipe

These delicious vegetarian mushroom bao buns are packed with flavour featuring a tangy kimchi topping and drizzly Kewpie mayonnaise. Do not expect any leftovers.

250g mini king brown mushrooms (or button mushrooms), halved
3 tsp rice wine vinegar
3 tsp kecap manis
1 large egg, lightly beaten
Vegetable oil, to shallow-fry
1 cup (50g) panko breadcrumbs
White pepper, to season
14 (560g total) frozen bao buns, heated as per packet directions
1 cup (190g) kimchi
Fresh mixed herbs and baby leaves (we used fennel flowers, nasturtium and baby sorrel)
Kewpie mayonnaise, to serve

Method

1.

Place the mushrooms, vinegar and kecap manis in a medium bowl and stand, stirring occasionally, for 15 minutes. Add the egg and toss to combine.
2.

Add enough oil to reach a depth of 3cm in a medium saucepan and heat over medium-high heat until it reaches 190°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Place breadcrumbs in a shallow bowl.
3.

Using tongs and working in batches, pick mushrooms out of egg mixture and toss in breadcrumbs to coat, pressing firmly to adhere, then carefully add to hot oil. Shallow-fry, turning once, for 2-3 minutes until deep golden and just tender. Transfer to paper towel to drain and immediately season with fine salt and ground white pepper.
4.

To assemble, carefully split warm bao and top with kimchi, mushrooms, herbs and baby leaves, then drizzle with Kewpie mayonnaise. Serve warm.