Sweet Potato & Spicy Cucumber Bao

Heat a medium pot of water to boiling on high. Place an oven rack in the center of the oven, then preheat to 450°F.   Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. In a bowl, combine the mayonnaise and chopped garlic; season with salt and pepper. 

While the sweet potatoes continue to roast, in a bowl, combine the sliced cabbage and radishes, furikake, mirin, half the vinegar, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

While the slaw marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.

While the buns steam, in a bowl, combine the sliced cucumber, remaining vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.  

Gently open the steamed buns. Assemble the bao using the buns, black garlic mayo, roasted sweet potatoes, and spicy cucumbers. Serve the bao with the slaw on the side. Enjoy!