I've been seeing some amazing sandwiches from other Steemians. Although I don't often eat sandwiches but when I do, I enjoy them so much I always think why don't I eat them more often? Inspired by 
I chose to make the Taiwanese bunsbecause they are soft and fluffy and perfect for holding the big chunks of mushrooms soaked in a tangy and spicy sauce. I substituted the milk with almond milk to keep it vegan.
For the filling, I chose to use portobello mushrooms because of their meaty texture. I wanted a crunchy crust on the mushrooms but at the same time I wanted a batter to hold the juices of the mushroom. I first dipped the mushroom quarters into a batter and then coated them in panko. Then they were deep fried.
The fried mushrooms were tossed in a gochujang sauce. Gochujang is a Korean chili paste that has been fermented. It's spicy, salty and slightly sweet. I added some rice vinegar, soy sauce and some brown rice syrup. Adding brown syrup will add some viscosity to the sauce and add an extra bit of sweetness.
I made a quick radish pickle because I love pickles and I thought the acidity would help cut the richness of the fried mushrooms.
To assemble the sandwich I layered mushrooms, pickled radishes, shaved cabbage, carrots dressed with a touch of sesame oil, rice vinegar and salt and cilantro leaves.
Ingredients
- portobello mushrooms
- red cabbage
- green cabbage
- carrots
- radishes
- cilantro
- flour
- canola oil
- yeast
- baking powder
- rice vinegar
- sugar
- panko
- salt
- gochujang
- brown rice syrup
- soy sauce
- toasted sesame oil
The sandwich was incredible! It had all the flavors of salty, sweet, spicy, tangy with the crunchy elements from the panko crumbs and cabbage slaw. Thank you