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Tempura Mushroom Bao
with Sesame Cabbage Slaw
35 minWellness at Blue Apron
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2 Servings
- Est. 720 Cals/serving
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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
Title
- 6 Steam Buns
- 4 oz Cremini Mushrooms
- ½ lb Green Cabbage
- 4 oz Sweet Peppers
- 6 oz Carrots
- ¼ cup Tempura Mix
- 2 Tbsps Hoisin Sauce
- 2 Tbsps Mayonnaise
- 2 tsps Gochujang
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
-
1 tsp Black & White Sesame Seeds
-
1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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