Directions

Preparing the Pickle

1. Generously salt the cucumber and leave for 20 mins for juices to extract. Meanwhile, place sugar and vinegar in a glass jug and microwave and stir in 30 sec intervals until sugar dissolves. Add cucumber and juices plus radish to cooled pickling liquid. Cover and refrigerate.

Preparing the Buns

1. Mix all ingredients together with a wooden chopstick or spoon and turn out into a clean bench. Knead milk dough for 10 mins then roll into a ball and place into a clean bowl. Cover with cling film and set aside in a warm area to proof for 1 hr.
2. Punch dough down and divide into 20 small balls. Place balls on a floured tray, cover with a damp tea towel, and set aside for another 1 hr to proof.
3. Using a rolling pin, roll balls into flat ovals. Then, fold in half over an oiled chopstick. Place on small squares of baking paper into bamboo steamer baskets (approximately 4 buns per basket). Steam in a large steamer for 8 mins or steam by batches.
4. Meanwhile, heat up a pan with oil and fry tofu pieces until crispy and blackened.
5. Assemble buns by placing hot tofu in the centre, then arrange pickles and garnishes on top. Drizzle generously with kewpie mayonnaise and place extra pickles on the table to serve.