Wasabi Tuna Bao Buns
Historical Background: Bao buns traditionally originate from Chinese cuisine, while tuna tataki has become popular in Japan. This recipe showcases the fusion of two Asian culinary worlds: the steamed dough and the lightly seared tuna together create a stunning contrast. Emotional introduction: The aroma of searing tuna and the pungent aroma of wasabi evoke the atmosphere of Japanese seaside restaurants even during cooking. Technical advice: Always prepare the tuna from high-quality, sushi-grade fish, and only cook it for a short time so that the inside remains juicy. Always prepare the wasabi mayonnaise just before serving so that it does not lose its intensity. This dish is an excellent choice for an elegant yet quick dinner or a special reception - especially recommended for fish lovers.
Ingredients for this recipe
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Preparation Steps
1
Steam the bao buns over boiling water for about 6-8 minutes. You can use a bamboo steamer or a colander with a lid over a pot. Make sure the buns don't come into direct contact with the water.
2
Pat the tuna fillet dry with paper towels, season with salt and pepper, then sear in a hot pan with a little oil for 1 minute on each side, so that the outside is browned but the inside remains pink. This is the essence of the 'tataki' style preparation.
3
In a small bowl, mix the mayonnaise with the wasabi paste. Add more wasabi to taste if you want it spicier. This will be the piquant sauce.
4
Thinly slice the red onion and finely shred the cabbage. Toss them together with soy sauce and sesame oil. Let it stand for 5 minutes to allow the flavors to meld.
5
Carefully open the steamed bao buns. First, spread a little wasabi mayonnaise inside, then add a few slices of seared tuna, and finally spoon over the cabbage and red onion mixture.
6
Serve immediately while the bun is still warm and the tuna is fresh. Before serving, drizzle with a little more soy sauce or sesame oil if you want to intensify the flavors.
