As part of our Chefs focus feature we bring you a tasty recipe for Mixed Hirata Buns with a choice of 3 fillings: Belly Pork, Tempura Halloumi and Shichimi Togarashi Grilled Tofu. All Hirata are served with an in-house pickled cucumber and luxury sriracha mayonnaise.
This recipe comes from Liam Watton, Head Chef over at our friends House of the Rising Sun in Shrewsbury where Modern Australian cuisine combines Pacific Rim flavours with a European cooking tradition. A blend of Indonesian, South East Asian influences and Australia's strong ties with Japan also help determine its taste and style.
What you'll learn in this recipe are the techniques used to make the perfect Bao Bun, how to elevate it with an amazing, complex cucumber pickle and finish with a luxurious in-house made sriracha mayo.
Each Hiriata bun is served with its choice of filling. It's up to you whether you want to do a selection or just one flavour. Open the steamed bun and spread a layer of sriracha mayo on the bottom half. Lay on the chosen filling. Top with the pickled cucumber and gently close the lid over the top.
There you have it. A simple steamed Japanese bun elevated with some care and love by Liam and his team at HOTRS.
Remember to check out HOTRS next time you're in Shrewsbury to taste some amazing innovative food. Thanks to Liam and the team for providing the images and recipe for this article.
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