Mixed mushroom and panko aubergine bao buns

Mixed mushroom and panko aubergine bao buns

In Japanese, Pan means bread and Ko stands for flour. This recipe uses panko aubergine and mushrooms in bao buns.

Last updated:
Cuisine:Japanese
Cook time:15m
Prep time:10m
Servings:1

Ingredients

1 plain flour batter 

2 heaped tbsp panko breadcrumbs

1/2 small aubergine, sliced into 1 cm-thick round

2 tbsp vegetable oil

30 gms mixed mushrooms, sliced

1 tbsp light soy sauce

2 hirata buns (steamed)

Garnish

1 tbsp Kewpie mayonnaise

1 coriander sprig, leaves picked (optional)

Method

1. Add plain flour batter into a bowl and place the breadcrumbs in a separate shallow bowl. Dip the aubergine slices into the batter and then into the breadcrumbs, ensuring each slice is coated well.

2. Heat oil in a wok over a medium-high heat and, once hot, shallow-fry the aubergine slices until crisp and golden on both sides.

3. Transfer the slices on to a plate lined with kitchen paper to soak up any excess oil and set aside.

4. Drain the oil from the wok and then fry the mixed mushrooms, without stirring, for 4 to 5 minutes.

5. Add the soy sauce, stir to coat and then stir-fry for a further 5 minutes.

6. Take a hot steamed bun, open it apart gently and fill with some fried aubergine and some mushrooms. Add a little kewpie mayonnaise and garnish with fresh coriander.

7. Repeat with the remaining buns and serve warm.

Shiyas Kareem
Shiyas Kareem
Shiyas Kareem
Shiyas Kareem Corporate Executive Chef, Wagamama, Dubai

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