Crispy Panko Portabello Bao Buns

Method

1. In a snap-lock bag, mix the first four ingredients, add the mushrooms and leave them to marinate for half an hour.
2. Boil a large pot of water for steaming the buns.
3. Slice the cucumber. In a small bowl, mix the vinegar and sugar together then add cucumber and set aside.
4. Chop the red chilli, spring onion, and coriander – set aside.
5. Pour the cornflour onto a plate, whisk the eggs in a bowl and add the panko crumb to another plate.
6. Place a metal strainer or colander over boiling water (make sure it's not touching the water) steam the buns as per the packet.
7. Dip the mushrooms one by one into the cornflour, then egg, and then coat them in panko crumbs (press the panko firmly around the mushrooms).
8. Heat oil in a medium-sized pot to 75 degrees, or until you see very light wisps of smoke. Add three mushrooms at a time and cook for 2 minutes per side. Carefully remove them and place on a paper towel while frying the other mushrooms.
9. To serve, squeeze kewpie mayo over the bottom of the bao bun then a little spoonful of hoisin, now add the fried mushroom, pickled cucumber, spring onion, chili, and coriander and then spread a good dollop of extra hoisin on the inside of the top bun and enjoy immediately!