Directions

To Make Fillings

1. Place all pickled radish ingredients in a bowl and massage the salt, sugar, vinegar and chilli into the radishes. Leave in the fridge for 5-10 mins.
2. Place tofu, miso paste, rice vinegar and rice malt syrup in a blender or food processor. Blend until smooth. Set the blender on high speed and drizzle in the oil so it emulsifies. Store the mayo in the fridge.
3. Mix sake, sugar, mirin, soy sauce, and water in a saucepan. Cook on medium heat until sugar is dissolved.
4. Add mushrooms and cook for 5 mins or until tender. Remove and pat dry with paper towel.
5. Return half the liquid to the heat and reduce by half.
6. Heat the oil in a large wok. Mix the corn flour, plain flour in a large bowl, add soda water and mix quickly.
7. Add mushrooms and turn them to coat. Lift one mushroom at a time to let the excess tempura batter drip off, then lower into the hot oil. Repeat until all mushrooms are golden brown. Drain them on paper towel.

To Make Bao

1. Place the milk, flour, baking powder, yeast and sugar together in a large bowl.
2. In a separate bowl, mix the oil and water together.
3. Make a little well in the middle of the bowl with the dry ingredients and add the water oil mix.
4. Stir with a spoon and use your hands to knead until the dough comes together.
5. If the dough is too sticky add a little more flour and keep kneading. Knead for about 5-8 mins or until it is smooth. Cover and leave it in a warm place for 90 mins to rise (roughly double its size).
6. Once the dough has risen place on a floured surface and knead for a further 5 mins to get the air out. Using a rolling pin, roll out the dough about 1 cm thick.
7. Grease the top with oil then use a glass or rough cutter that is roughly 8 cm in diameter to cut out 12 circles. Remove the excess dough.
8. Fold the circles in half and slightly roll with a rolling pin. Place each bun on a square of baking paper and pop in bamboo steamer to rise for 30 mins.
9. Fill a third of a wok or saucepan with water and heat on high.
10. Place the bamboo steamer on top and steam buns for 12 mins.
11. Then turn off the heat and let it sit for 4 mins before taking the lid off.

Assembling the Bao

1. Take your bao bun, open it up and fill with shredded wombok, green onions and pickled radish.
2. Place your tempura mushrooms on top, then add a drizzle of the reduced mushroom liquid and a dollop of miso mayo. Enjoy!