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

Name: Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise (Vegan)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Japanese, Asian
Ingredients: 118 milliliters picked fresh cilantro leaves; 237 milliliters ice-cold club soda; 118 milliliters corn starch; 118 milliliters all-purpose flour; 355 milliliters finely shredded iceberg lettuce; 2 king oyster mushrooms, about 6 inches long and 1 1/2 to 2 inches wide; 12 servings Kosher salt; 118 milliliters mirin (see note above); 946 milliliters vegetable, canola, or peanut oil; 237 milliliters sake; 4 scallions, very thinly sliced on an extreme bias, stored in a bowl of cold water in the fridge; 118 milliliters soy sauce; 12 Chinese sandwich-style steamed buns (bao); 118 milliliters sugar

Need a vegan hor d'oeuvre? Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise (Vegan) could be an amazing recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 7g of protein, 81g of fat, and a total of 992 calories. From preparation to the plate, this recipe takes about 1 hour. A mixture of sugar, ice-cold club soda, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Japanese cuisine.

Instructions

Combine soy sauce, sake, sugar, mirin, and 1 cup water in a medium saucepan and whisk until sugar is dissolved.

Ingredients you will need

Soy Sauce

Mirin

Sugar

Water

Sake

Equipment you will use

Sauce Pan

Whisk

Add king oyster mushrooms.

Ingredients you will need

King Trumpet 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.

Ingredients you will need

Mushrooms

Equipment you will use

Kitchen Towels

Paper Towels

Knife

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.

Ingredients you will need

Mushrooms

Equipment you will use

Paper Towels

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

Ingredients you will need

Cooking Oil

Equipment you will use

Deep Fryer

Sauce Pan

Wok

Combine cornstarch and flour in a large bowl and stir with chopsticks until roughly combined.

Ingredients you will need

Corn Starch

All Purpose Flour

Equipment you will use

Chopsticks

Bowl

Add soda and stir very rapidly with chopsticks while shaking bowl. Do not overmix—there should be plenty of lumps and bubbles.

Ingredients you will need

Pop

Equipment you will use

Chopsticks

Bowl

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.

Ingredients you will need

Mushrooms

Cooking Oil

Equipment you will use

Chopsticks

Bowl

Transfer to a paper towel-lined plate and season with salt immediately.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Place steamed buns on a plate and cover with a damp paper towel. Microwave on high power until hot, about 1 minute.

Ingredients you will need

Roll

Equipment you will use

Paper Towels

Microwave

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.

Ingredients you will need

Fresh Cilantro

Mayonnaise

Green Onions

Mushrooms

Lettuce

Spread

Miso

Roll

Equipment

Ingredients

Servings:

118milliliters

picked fresh cilantro leaves 237milliliters

ice-cold club soda 118milliliters

corn starch 118milliliters

all-purpose flour 355milliliters

finely shredded iceberg lettuce 2

king oyster mushrooms, about 6 inches long and 1 1/2 to 2 inches wide 12servings

Kosher salt 118milliliters

mirin (see note above)946milliliters

vegetable, canola, or peanut oil 237milliliters

sake 4

scallions, very thinly sliced on an extreme bias, stored in a bowl of cold water in the fridge 118milliliters

soy sauce 12

Chinese sandwich-style steamed buns (bao)118milliliters

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try De Morgenzon Reserve Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.