Japanese Croquette Bao with Curry Dip

Croquettes

• 1.2 kg potato
• 1 cup onion
• 400 g plant-based mince
• 1/2 tsp beef-style bouillon powder
• 1/2 tsp mustard powder
• 1/2 carrot, finely diced
• Oil, for frying

Wet Dredge

• 1 cup plant milk
• 2 1/2 tbsp dijon mustard
• 6 tbsp all-purpose flour

Dry Dredge

• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp white pepper

Crumb

• 3 cups panko bread crumbs

Curry Dip

• 60 g Japanese curry roux cubes
• 1 tsp cocoa powder
• 2 cups water

Homemade Tonkatsu Sauce

• 3 tbsp Worcestershire sauce
• 2 tbsp vegan oyster sauce
• 1 tbsp ketchup
• 1 tsp mirin
• 1 tsp dijon mustard

To Assemble

• 8 bao
• Finely shredded cabbage
• 4 Japanese croquettes (from above)

Directions

• Make the croquettes: prepare a potato mash. Cook the onion and mince (season with the beef-style bouillon and mustard powder), then fold into the mash along with the finely diced carrot. Mix well with your hands and shape into little patties. (It's worth making a big batch – they freeze well.)
• Set up a dredging station: coat each patty in the dry dredge (flour, salt, white pepper), then the wet mix (plant milk, dijon, flour), then the panko breadcrumbs.
• Fry the croquettes until nicely golden and crispy; drain.
• Make the curry dip: dissolve the Japanese curry roux cubes and cocoa powder into the water and simmer to a dippable sauce.
• Make the tonkatsu sauce: stir together the Worcestershire, vegan oyster sauce, ketchup, mirin, and dijon.
• Steam the bao. Assemble: spread on tonkatsu sauce, add a croquette and shredded cabbage, and fold. Serve with the warm curry sauce for dipping.

Plant-based. Method transcribed from the video (rough). From Liz Miu on Instagram.