Crispy Miso Marinated Shiitake Bao Bun

Ingredients

• 4 Chimei Frozen Gua Bao Buns, gently steamed for 10 minutes from frozen
• 125g fresh shiitake mushrooms, sliced in half through the stem
• 1 heaped tablespoon miso paste
• 1 tablespoon of mirin
• ½ tablespoon rice wine vinegar
• 2 cloves garlic, finely grated
• 2 teaspoons sesame oil
• 2 teaspoons Japanese soy sauce
• 3 tablespoons plain flour
• 1 heaped tablespoon of Kenko mayonaise
• As much hot sriracha as you like (just taste it as you add)
• A dusting of Shichimi Togarashi (Japanese seven spice)
• 60ml white wine vinger
• 60ml water
• pinch of salt (plus a little extra for sprinkling)
• 3 teaspoons of caster sugar (plus a little extra for sprinkling)
• 5-6 radishes, thinly sliced
• 1 tablespoon of roasted peanuts
• 2 teaspoons of caster sugar
• 1 teaspoon of salt
• 1 spring onion, finely sliced
• Fresh coriander or fresh parsley, roughly chopped