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Pear kimchi topped with tempura mushrooms, green onions, sesames and cilantro served with quick kimchi.
Yield: 4 Servings
Asian Pear Kimchi:
½ teaspoon low sodium soy sauce
1 teaspoon red wine vinegar
½ teaspoon True lime crystals
¼ teaspoon cayenne pepper
¼ teaspoon paprika
½ cup thinly sliced Asian pears
¼ cup daikon radish, peeled and thinly sliced into half moons
1/8 teaspoon finely chopped fresh garlic cloves
½ teaspoon peeled and finely chopped fresh ginger
Quick Kimchi:
½ cup thinly sliced Napa cabbage
1/3 cup cucumbers, peeled, seeded and thinly sliced crosswise
1/3 cup thinly sliced daikon radish
2 teaspoons peeled and finely chopped fresh garlic cloves
2 Tablespoons peeled and shredded carrots
1 Tablespoon unseasoned rice vinegar
½ teaspoon maple syrup
1 Tablespoon and 1 teaspoon thinly sliced green onions
½ teaspoon crushed red pepper flakes
¼ teaspoon unsalted white sesame seeds
1/8 teaspoon Kosher salt
Green Onion, Cilantro & Sesame Garnish:
1 Tablespoon thinly sliced green onions
1 ½ teaspoon cilantro leaves, hand picked off the stems
1 ½ teaspoons unsalted white sesame seeds
Mushroom Bao:
2/3 cup prepared tempura batter mix
3 ½ ounces fresh shiitake mushrooms, cut into ¼-inch thick slices
1 Tablespoon and 1 teaspoon low sodium soy sauce
1 ¼ teaspoons finely chopped green onions
1 teaspoon unsalted white sesame seeds
Oil for deep fat frying
12 store-bought bao buns
To Prepare Asian Pear Kimchi:
In a stainless steel or glass bowl, combine soy sauce, red wine vinegar and true lime crystals. Add remaining ingredients. Combine until evenly distributed. Cover, and place in refrigerator for 1 hour to marinate. Drain and discard liquid when ready to serve. </li>
To Prepare Quick Kimchi:
In a stainless steel or glass bowl, combine all ingredients. Cover, and place in refrigerator until ready to use.</li>
To Prepare Green Onion, Cilantro & Sesame Garnish:
In a stainless steel or glass bowl, combine all ingredients. Cover, and place in refrigerator until ready to use.
To Prepare Mushroom Bao:
Prepare tempura batter mix according to manufacturer’s directions. Mix until well-blended. Toss mushrooms in soy sauce until absorbed. Add green onions and sesame seeds to batter. Mix well. Coat mushroom pieces in tempura batter until evenly coated. Place coated mushroom pieces in a preheated 350 Fahrenheit degree deep fryer. Fry for 2 to 4 minutes or until mushrooms are golden brown. Remove from fryer and drain well. Divide into eight equal portions. NOTE: Discard of any leftover tempura batter. Heat bao buns according to manufacturer’s directions. Gently pry open the buns, keeping one side hinged.
As needed, place the following ingredients, in order, on bottom of each Bao bun:
– 1 Tablespoon Asian pear kimchi
– 1 serving tempura mushroom
– 1/2 teaspoon green onion, cilantro and sesame garnish.
Place 3 sandwiches on plate with ¼ cup quick kimchi. Enjoy immediately!</li>
