John Myers
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Bao Burger with Yellow Fin Tuna Tataki in Sesame Coating with Lotus Root Chips
The perfect bao burger with yellow fin tuna tataki in sesame coating with lotus root chips recipe with a picture and simple step-by-step instructions.
tuna
- 1 kilogram Yellow Fin Tuna
- Sesame black
- Sesame
brioche
- 525 g Flour
- 1,5 tsp Sugar
- 1 tsp Yeast
- 50 ml Milk
- 1 tbsp Sunflower oil
- 1 tbsp Rice vinegar
- 1 tsp Baking powder
- Salt
Cucumber spaghetti
- 1 Cucumber
- 1 tbsp Salt
Wasabi mayonnaise
- 1 tsp Wasabi powder
- 1 tsp Lemon juice
- 0,5 Cup Mayonnaise
Sriracha ketchup
- 1 Can Chunky tomatoes
- 1 tbsp Vinegar
- Salt
- Pepper
- 1 tbsp Sugar
- Sriracha Hot Sauce
- Garlic
Topping
- Fresh avocado
- Spring onions
Lotus root chips
- 1,5 kilogram Lotus root
- 1 Cup Sunflower oil
- First, mix the flour, sugar and 1/2 teaspoon salt in a large bowl. Dissolve the yeast in warm water with a pinch of salt and add to the flour mixture. Now add milk, oil, vinegar and approx. 200ml water to the flour. Place the mixture on a work surface covered with flour, sprinkle with baking powder and knead for about 15 minutes until the dough is nice and smooth. Let the finished dough rest in an oiled bowl for about 2 hours and let it rise.
- Then put the dough back on the work surface and knead carefully for another 5 minutes. Then roll the dough into a 3cm thick sausage and cut into pieces (about 18 pieces in total). First form small balls out of the pieces of dough and then roll them out with a rolling pin into an oval shape (approx. 4mm thick). Brush the surface with oil and fold in the middle to form a taco. Place the pre-made brioches on a baking sheet lined with baking paper, cover with a damp towel and let rest for another 1.5 hours. Then put the brioche tacos in a steamer for about 8 minutes until they have risen completely.
- Then wash the tuna, cut it into small blocks (approx. 4 cm) and season to taste. Then put both the black and the white sesame in a deep plate and bread the tuna blocks with the sesame. Sear the whole thing in a hot pan until the white sesame seeds are golden yellow. Cut the tuna into 4mm thick slices.
- Then cut the cucumber with a spiral cutter into thin spaghetti, place in a sieve and sprinkle with coarse salt so that the water comes out. Rinse the cucumber spaghetti under water and wring it out lightly before serving.
- For the wasabi mayonnaise and the sriracha ketchup, mix all the ingredients together, place in small bowls and refrigerate.
- Peel the lotus root like a potato and cut into thin slices (approx. 1.5mm). Then heat the oil in a deep pan and deep-fry the chips in it until they are golden yellow.
- To serve, carefully unfold the warm brioches and brush with wasabi mayonnaise. Also fill the brioches with cucumber spaghetti, tuna, red onions and avocado pieces and sprinkle with finely chopped spring onions. Arrange two to three brioches with a handful of chips on the plate and serve with wasabi mayonnaise and sriracha ketchup for dipping.
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