Fried Oyster Bao

Adapted by StarChefs.com
June 2020
Yield: 280 baos

INGREDIENTS:

Nori-Yuzu Kosho Aioli:
Yield: 2 quarts
1.5 kilograms aioli
6 grams toasted nori powder
40 grams yuzu kosho
Kikkoman soy sauce
Pickled Cabbage:
4 gallons Kikkoman rice vinegar
3.06 kilograms raw can sugar
760 grams salt
4 heads purple cabbage, shredded
Squid Ink Bao:
3.602 kilograms lukewarm water
202 grams squid ink
216 grams active dry yeast
1.03 kilograms lard
3.546 kilograms all-purpose flour, sifted, plus additional for dusting
3.546 kilograms bread flour, sifted
324 grams raw cane sugar
34 grams baking powder
34 grams baking soda
169 grams salt
Canola oil
To Assemble and Serve:
Oil for deep frying
All-purpose flour
Eggs
All-purpose flour
Kikkoman panko breadcrumbs
280 medium East Coast oysters, shucked
Salt
140 shiso leaves, halved

METHOD:

For the Noodles

In a mixer, combine all ingredients except the oil on low/medium speed until smooth, about 10-12 minutes. Do not leave the machine running or the motor may break. Coat/rub the dough with canola oil and vacuum seal two pounds of dough in a medium bag. Refrigerate or freeze if you are not using the dough immediately. To stretch, remove the dough at room temperature. Cut 1” x 6” pieces of dough. Press down evenly all across to form a flat rectangle. Stretch slowly, bouncing the noodle up and down to create a long, wide, flat noodle. Cook the noodles in boiling water, 1-2 minutes. Shock in ice water to stop cooking and set aside.

For the Braised Pork

In a large pan or hotel pan, sautee the pork cheek in oil, garlic and ginger until golden on each side. Add Vinagre de Jerez, sherry, soy sauce, water, sugar, sea salt and black pepper. Cover with aluminum foil and oven braise at 350 F for two hours, until tender. Once tender, the pork should pull apart. Pull all the pork and store in some of the braising liquid. Toss the ginger. Refrigerate until ready to use.

For the Vinagre de Jerez Sauce

Steep the dry shiitakes in the hot water for 30 minutes to make a shiitake dashi. Mix the Vinagre de Jerez, soy sauce, 200 grams of the shiitake dashi and sesame oil to make the sauce to toss the noodles in.

For the Assembly

To plate, toss noodles with the Vinagre de Jerez sauce. Add umami oil, sichuan peppercorns, shallots and garlic. Top with Spicy Braised Pork, scallions and enjoy!