Japanese Croquette Bao with Curry Sauce

Prep Time: 20m (not including croquette prep) | Cook Time: 10m | Servings: 2

Ingredients

Curry Sauce Dip

• 60g Japanese curry roux, cubes
• 1 tsp cocoa powder
• 2 cups water
• 8 gua bao, clam shaped Taiwanese bao
• cabbage, finely shredded
• 4 Japanese croquettes

Home-Made Tonkatsu Sauce

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

Instructions

Make a batch of Japanese croquettes. Finely shred cabbage using a vegetable peeler.

In a small bowl, mix all tonkatsu sauce ingredients until smooth and well combined.

Steam bao buns for 8 minutes or follow your packet instructions.

Bring 2 cups of water to a boil. Add Japanese curry roux cubes and stir until dissolved. Sift in a little cocoa powder and simmer until slightly thickened—aim for a runnier consistency. Strain into two small serving bowls.

Cut croquettes in half. Fill bao with croquette halves, shredded cabbage, and tonkatsu sauce. Serve with curry sauce for dipping.