Shiitake Bao




  • 4 spring onions
  • 2 carrots, peeled
  • 2 x 6 cm pieces telegraph cucumber, deseeded
  • 6 radishes
  • Half a teaspoon salt
  • 2 teaspoons sugar
  • 4 tablespoons rice wine vinegar
  • 6 tablespoons light soy sauce
  • 2 tablespoons fermented chilli bean paste such as Toban Djan or Gochujang
  • 2 tablespoons peanut oil
  • 3 garlic cloves, crushed
  • 200g shiitake mushrooms, sliced
  • 250g brown mushrooms, sliced
  • 1 teaspoon toasted sesame oil
  • Half a cup mayonnaise
  • 3-4 tablespoons Sriracha
  • 12 bao buns, steamed
  • quarter of a cup salted peanuts, finely chopped
  • 1 cup fresh Coriander leaves


  1. Cut the spring onions finely lengthways and place on a bowl. Cut the carrots, cucumber and radishes in to fine matchsticks (this is easiest done on a mandliine) and add to the onions along with the salt, sugar and 3 tablespoons of the vinegar. Mix well to combine and set aside to 15 minutes, stirring occasionally.
  2. In a jug, combine the remaining one tablespoon vinegar with the soy sauce, chilli paste and stir to combine.
  3. Heat the oil in a frying pan over a medium heat and sauté the shiitake, brown mushrooms and garlic for about 5 minutes then stir in the soy mix and bring to bubbling. Cook for a few minutes to thicken the sauce then stir in the sesame oil and remove from the heat.
  4. In a bowl combine the mayonnaise and sriracha to taste.

Serving Suggestions.

To serve, pile some shiitake into the steamed bao and top with the vegetables, a spoon of mayo, coriander and a sprinkle of peanuts.