Pulled-oyster-mushroom-Bao

Dough: Mix water, milk, yeast and sugar in a bowl. Add flour, vinegar and salt and work into a smooth dough. Leave to rise for 1 hour, roll out, sprinkle with baking powder and knead. Leave to rest again for about 30 minutes.

Filling: Slice onion thinly, chop ginger, spring onion and garlic. Pick mushrooms apart with a fork or cut them into fine strips and marinate in Kikkoman Soy Sauce for 15 minutes. Drain any excess liquid. Fry mushrooms in oil until they start to collapse. First, add garlic, spring onion and ginger, then Kikkoman Kimchi Chili Sauce, Kikkoman Teriyaki Glaze, vinegar and sugar. Continue stir-frying. 

Pickled carrots: Cut carrot into matchsticks and marinate in a large bowl with vinegar, sugar, Kikkoman Kimchi Chili Sauce, water and salt for at least 1 hour, preferably overnight, in the fridge.

Bao: Divide dough into 20 portions, form each into a ball and roll out into patties about 0.5 cm thick. Brush with oil and fold in the middle. Steam prepared baos in a bamboo basket or steamer for about 15 minutes.

To serve: Fill baos with oyster mushroom mixture and serve with pickled carrots and fresh herbs.