Tempura Zucchini & Spicy Radish Bao with Bok Choy Slaw

Tempura Zucchini & Spicy Radish Bao

with Bok Choy Slaw

40 MIN
2 Servings
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From the Test Kitchen

In this dish, you’ll learn to fry zucchini tempura-style—a favorite Japanese technique—then use the light, airy slices to fill soft steam buns. An umami-rich mayo and radishes tossed with spicy chile paste add more flavor to the bao, whose richness is balanced by a slaw of tomatoes and sliced bok choy.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the spicy radishes:
1 Prepare the ingredients & make the spicy radishes:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Depending on their size, quarter or halve the tomatoes into bite- sized pieces. Thinly slice the zucchini into rounds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; add as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to coat. Peel and finely chop the garlic. Place in a bowl and stir in the mayonnaise until combined.

Make the slaw:
2 Make the slaw:

In a medium bowl, combine the sliced bok choy, prepared tomatoes, furikake, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the tempura zucchini:
3 Make the tempura zucchini:

While the slaw marinates, to make the batter, combine the tempura mix and ¼ cup of cold water in a large bowl; season with salt and pepper. Whisk until smooth. 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 the batter sizzles immediately when added, working in batches if necessary, thoroughly coat the sliced zucchini in the batter (letting any excess drip off). Carefully add the coated zucchini to the pan in an even layer. Cook 2 to 4 minutes per side, or until golden brown (if the pan seems dry, add a drizzle of oil between batches). Transfer to a paper towel-lined plate; immediately season with salt.

Steam the buns:
4 Steam the buns:

While the zucchini cooks, 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.

Assemble the bao & serve your dish:
5 Assemble the bao & serve your dish:

Gently open the steamed buns. Assemble the bao using the buns, black garlic mayo, tempura zucchini, and as much of the spicy radishes as you’d like (including any liquid), depending on how spicy you’d like the dish to be. Serve the bao with the slaw on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the spicy radishes:
1 Prepare the ingredients & make the spicy radishes:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Depending on their size, quarter or halve the tomatoes into bite- sized pieces. Thinly slice the zucchini into rounds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; add as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to coat. Peel and finely chop the garlic. Place in a bowl and stir in the mayonnaise until combined.

2 Make the slaw:

In a medium bowl, combine the sliced bok choy, prepared tomatoes, furikake, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Make the tempura zucchini:
3 Make the tempura zucchini:

While the slaw marinates, to make the batter, combine the tempura mix and ¼ cup of cold water in a large bowl; season with salt and pepper. Whisk until smooth. 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 the batter sizzles immediately when added, working in batches if necessary, thoroughly coat the sliced zucchini in the batter (letting any excess drip off). Carefully add the coated zucchini to the pan in an even layer. Cook 2 to 4 minutes per side, or until golden brown (if the pan seems dry, add a drizzle of oil between batches). Transfer to a paper towel-lined plate; immediately season with salt.

4 Steam the buns:

While the zucchini cooks, 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.

Steam the buns:
Assemble the bao & serve your dish:
5 Assemble the bao & serve your dish:

Gently open the steamed buns. Assemble the bao using the buns, black garlic mayo, tempura zucchini, and as much of the spicy radishes as you’d like (including any liquid), depending on how spicy you’d like the dish to be. Serve the bao with the slaw on the side. Enjoy!

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