Japanese-Style Tuna Bao Buns
Japanese tuna dishes – especially tataki-style slices – have been at the forefront of gastronomy for decades. The bao bun originates from Chinese cuisine, but it has also become a popular street food staple in Japan. This recipe was born from the meeting of the two cultures. Tuna tataki involves quick, intense searing that highlights the freshness of the fish. The flavor harmony of soy sauce and ginger perfectly complements the soft bao dough. Wasabi mayonnaise adds a spicy character to the dish, while the vegetables provide a crunchy freshness. As the tuna slices sizzle in the hot pan, then soft bao embraces them, the kitchen fills with Japanese aromas. This dish is ideal for dinner or a stylish lunch – it's not only quick but also elegant. You can serve it with Japanese pickles or sesame cucumber salad as a side.
Ingredients for this recipe
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Preparation Steps
1
Season the tuna steak with salt and pepper. Sear in a hot pan for 30-45 seconds on each side, leaving the inside rare (tataki style). Then, slice thinly. Julienne the daikon radish, carrot, and cucumber into thin strips.
2
In a small bowl, combine the soy sauce and grated ginger. This will be your soy-ginger glaze. In a separate bowl, whisk together the mayonnaise and wasabi paste for the spicy sauce.
3
Steam the bao buns in a bamboo steamer or metal strainer, covered, for 6-8 minutes. Avoid lifting the lid during steaming to maintain proper softness.
4
Carefully open the warm bao buns and place a small amount of radish, cucumber and carrot on the bottom of each. These will add freshness and crunch.
5
Top the vegetables with the sliced tataki tuna. Drizzle with the soy-ginger glaze, then drizzle with the wasabi mayonnaise. Tip: You can serve the tuna chilled for a fresher effect.
6
Sprinkle chopped green onions and black sesame seeds on top. This adds a visual appeal and a pleasant contrast in flavor and texture.
7
Serve immediately! These bao buns are best enjoyed when the dough is soft and warm, and the tuna is lukewarm or slightly chilled. Pair with a glass of cold green tea or sake.
