I am smug with the sense of accomplishment that only comes from making damn good food.  I set out this week to attempt something that it WAY outside of my comfort zone.  I wanted to make Taiwanese food.

My first stop was my local Asian market where I was woefully unprepared.  I walked up and down the aisles for what seemed like hours before I finally put a game plan together in my mind of what I wanted to make.

Gua Bao buns are known in Taiwan as “tiger bites pig”.  The most popular of these Asian sandwiches includes porkbelly, and when looking at it, the bun looks like the tiger’s mouth and the porkbelly is the pig.

(I don’t see it either, don’t worry)

Gua Bao, meaning cut bun, is Taiwan’s answer to America’s hamburger.  In fact, on the packaging for the frozen buns, it says, “Taiwanese Hamburger Bun.”  It is difficult to tell the origin of this tasty street food, but today it is firmly rooted in the heart of Taiwanese culture.

Taiwan is home to some of the world’s best night markets, where snacks of all shapes and sizes are born.  Gua Bao is a very popular choice at many of Taiwan’s street vendors and night markets.

Gua Bao with Hoisin Glazed Mushrooms and Pickled Red Onions

(makes 5 buns)

• 5 gua bao buns, steamed*
• Pickled red onions
• cilantro
• 1 1/2 cups of chopped shiitake mushrooms
• 1/2 cup Enoki mushrooms*
• 2 tablespoons of Hoisin sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of honey
• 1-2 tablespoons of Kewpie mayo or Spicy Mayo
• Sesame seeds
• Vegetable oil

*These items were found at my local Asian market.  The buns are in the frozen section.

This recipe seems more intimidating that it really it!  First, if you have a steamer pot, start boiling the water to steam the buns.  If not, read the directions on the package and there should be instructions on how to microwave them.

Next, chop up your shiitake mushrooms and cut the root off of your enoki mushrooms.  Heat a frying pan to medium-high heat and add 1-2 tablespoons of oil olive.  Once hot, add your mushroom mixture.   Cook the mushrooms for 4-5 minutes, or until they are soft and sweating.

While the mushrooms cook, mix together the sesame oil, hoisin sauce, soy sauce and honey.  When the mushrooms have cooked for 4-5 minutes, turn the heat up slightly and dump this mixture on top of the mushrooms.  Stir frequently for 2-3 minutes, or until the sauce has started to reduce and thicken.  Once this happens, remove the mushrooms and sauce from heat.

Once your bun is steamed and your mushrooms are ready, you are ready to start assembling.  Open the bun up and smear either your Kewpie mayo or your spicy mayo, and place a couple pickled red onions.  Top this with your mushroom mixture, and garnish with sesame seeds and cilantro.

Recipe adapted from The Spruce.