Teriyaki-Zapiekanka with cauliflower mushrooms
A reimagined Polish street food classic: crispy baguette with kimchi mayonnaise, melted mozzarella and cauliflower mushrooms in Kikkoman Wok Sauce - Teriyaki, topped with jalapeño vinaigrette and red-veined sorrel.
Ingredients
For the baguettes:
For the vinaigrette:
- Baguette: approx. 100 g
- Mushrooms: approx. 50 g
- Mayonnaise: approx. 50 g
- Cheese: approx. 30 g
- Vinaigrette: approx. 25 g
- Garnish: approx. 2 g
Preparation
Step 1
For the jalapeño vinaigrette, mix the jalapeño, red pepper, lime segments, parsley, Kikkoman Seasoning for Sushi Rice, Kikkoman Sauce for Rice and groundnut oil.
Step 2
Mix the mayonnaise with the Kikkoman Kimchi Chili Sauce and spread over the sandwich baguettes. Sprinkle with the cheese and bake in the oven at 180 °C for about 5 minutes.
Step 3
Meanwhile, heat the oil in a frying pan and sauté the cauliflower mushrooms for 1–2 minutes. Add the onion rings and sweat for about 1 minute, then deglaze with the Kikkoman Wok Sauce - Teriyaki and sauté for a further minute. To serve, arrange the teriyaki-coated cauliflower mushrooms on the gratinated baguettes, drizzle with a little jalapeño vinaigrette and garnish with the red-veined sorrel.
Tip
To streamline service, the cauliflower mushrooms can be prepared in advance and gratinated with the baguettes when required.
Recipe-ID: F1165
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