Oyster ‘banh Mi’ Sando & Japanese Milk Bread (Shokupan) - Cuisine Magazine - From New Zealand to the

Ingredients

• PICKLED VEGETABLES
• 2 carrots, peeled
• 1 daikon radish, peeled
• 2 cloves garlic, peeled
• 2 tablespoons sugar
• 2 cups white vinegar
• FOR THE SANDWICHES
• vegetable oil, for frying
• 24 oysters
• 1 cup flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• ¼ cup mayonnaise
• ¼ cup sriracha
• 6 shokupan rolls or 12 slices bread (see recipe)
• cucumber, peeled into thin strips
• ¼ cup tonkatsu sauce
• coriander, mint and basil leaves, picked, mixed together
• JAPANESE MILK BREAD (SHOKUPAN) makes 1 loaf or 6 rolls / prep 20 mins plus 1½ hrs rising plus 1 hr cooling / cook 25 mins (for rolls) , 50 mins (for a loaf)
• TANGZHONG STARTER
• 45g flour
• 120ml milk
• 120ml water
• DOUGH
• 120ml milk, plus a little extra
• 2 teaspoons dried yeast
• 60g unsalted butter, softened
• 330g flour
• 60g sugar
• a healthy pinch of salt