Tempura Mushroom Bao with Sesame Cabbage Slaw

Tempura Mushroom Bao

with Sesame Cabbage Slaw

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
  • View All
    Nutrition Label
    Download

To fill these dynamic bao (or steam buns), we’re giving hearty mushrooms a special, Japanese-inspired twist with a coating of tempura batter, which creates incredibly light, crispy texture when fried. A side of cabbage slaw (garnished nutty sesame seeds) provides crunchy contrast to the soft buns.

To fill these dynamic bao (or steam buns), we’re giving hearty mushrooms a special, Japanese-inspired twist with a coating of tempura batter, which creates incredibly light, crispy texture when fried. A side of cabbage slaw (garnished nutty sesame seeds) provides crunchy contrast to the soft buns.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine in a bowl. Peel the carrots and grate on the large side of a box grater. Thinly slice the mushrooms

Make the slaw:
2 Make the slaw:

To the bowl of prepared cabbage and peppers, add the sesame oil, vinegar, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Marinate the carrots:
3 Marinate the carrots:

Meanwhile, in a medium bowl, whisk together the soy sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Add the grated carrots; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the tempura mushrooms:
4 Make the tempura mushrooms:

In a large bowl, whisk together the tempura mix and ¼ cup of cold water; season with salt and pepper. Add the sliced mushrooms and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess batter drip off before adding). Cook 3 to 4 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. 

Steam the buns:
5 Steam the buns:

Meanwhile, 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 puffy and softened. Carefully transfer to a work surface. 

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the mayonnaise and hoisin sauce. Taste, then season with salt and pepper if desired. Gently open the steamed buns. Assemble the bao using the buns, hoisin mayo, tempura mushrooms, and marinated carrots (including any liquid). Serve the bao with the slaw on the side. Garnish the slaw with the sesame seeds. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine in a bowl. Peel the carrots and grate on the large side of a box grater. Thinly slice the mushrooms

2 Make the slaw:

To the bowl of prepared cabbage and peppers, add the sesame oil, vinegar, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Marinate the carrots:
3 Marinate the carrots:

Meanwhile, in a medium bowl, whisk together the soy sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Add the grated carrots; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Make the tempura mushrooms:

In a large bowl, whisk together the tempura mix and ¼ cup of cold water; season with salt and pepper. Add the sliced mushrooms and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess batter drip off before adding). Cook 3 to 4 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. 

Make the tempura mushrooms:
Steam the buns:
5 Steam the buns:

Meanwhile, 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 puffy and softened. Carefully transfer to a work surface. 

6 Finish & serve your dish:

In a bowl, combine the mayonnaise and hoisin sauce. Taste, then season with salt and pepper if desired. Gently open the steamed buns. Assemble the bao using the buns, hoisin mayo, tempura mushrooms, and marinated carrots (including any liquid). Serve the bao with the slaw on the side. Garnish the slaw with the sesame seeds. Enjoy!

Finish & serve your dish: