Miso soup & tempura mushroom bao

King oyster mushroom simmered in a soy-sake mix, then sliced and tempura-fried. Tucked into homemade bao with a vegan mayo, scallion/cilantro, and lots of shredduce.

Not pictured: sake mix boiled down into a syrupy glaze and drizzled onto the bao as they were eaten.

Would have been totally vegan, but I make my bao with milk (and sometimes rendered pork fat, though not this time)

https://www.seriouseats.com/steamed-buns-agave-miso-mayonnaise-tempura-king-oyster-mushroom-recipe