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A crispy enoki mushroom recipe in a bao with a Lee Kum Kee soy sauce glaze.

Crispy Enoki Mushroom Recipe For Bao

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    15mins

30 minutes Asian Fusion Fusion Bread Vegetable Lunch Dinner

This crispy enoki mushroom recipe is one of the tastiest ways to enjoy mushrooms. The texture you get from deep frying the mushrooms is crispy and meaty, which is perfectly contrasted by the sticky soy glaze and soft pillowy bao the mushrooms are nestled in. 

 

To maximize on flavor in the glaze, you have to go for the aromatic and umami-packed Lee Kum Kee Premium Soy Sauce. It's unique fragrance, crafted from a long natural sunlight fermentation, adds layers of complexity to the sweet soy glaze and takes this mushroom bao recipe to the next level. A symphony of textures and flavors, this meaty mushroom masterpiece is perfect for a simple and tasty dinner! 

What You Will Need

Ingredients

  • 8 oz. enoki mushrooms, trimmed and kept in small clusters
  • 1/4 cup cornstarch
  • 2 Tbsp. vegetable oil
  • 8 steamed bao buns
  • 1 cucumber, thinly sliced
  • 1 tsp. sesame seeds, for garnish
  • 2 stalks green onions, sliced, for garnish

Sauce Mix

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 Tbsp. honey
  • 1 tsp. Lee Kum Kee Seasoned Rice Vinegar
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. cornstarch mixed with 1 tbsp water (slurry)

Made with
Lee Kum Kee products

Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Coat the enoki mushrooms lightly in cornstarch, ensuring an even layer for crispiness.

  2. Fry the enokis in vegetable oil over medium-high heat until golden and crispy, about 3 minutes. Drain on paper towels.

  3. Make the sticky glaze by combining Lee Kum Kee Premium  Soy Sauce, honey, Lee Kum Kee Premium Seasoned Rice Vinegar, and Lee Kum Kee Premium Pure Sesame Oil in a pan over medium heat. Stir in the cornstarch slurry and cook until thickened.

  4. Glaze the crispy enokis by tossing them in the sticky sauce until fully coated.

  5. Assemble the bao by adding sliced cucumber to each steamed bao bun, filling with glazed crispy enokis, then garnishing with sesame seeds and green onions before serving. Enjoy!

     

    For more creative recipe ideas for dinner, check out our Asian fusion recipes page.

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