This recipe was made in honour of my dear, dear friends over at Eat Chay. Back when I used to run Blu Top Ice Cream I shared my commercial kitchen with Liz and Joe “Chay” and was lucky enough to experience my fair share of their breathtaking streetfood. Eat Chay originally specialised in plant based Vietnamese food but have since expanded (they’re currently KILLING IT in Shoreditch Box Park) and are now known for loads of other amazing dishes.
One of their best sellers is their bao buns. They have various options of fillings, but my all time fave was their Korean bbq seitan with kimchi and crispy onions. Basically, I miss those dudes. Not only do I not work alongside them any more, but I also don’t live in london either, so I’ve been craving some Eat Chay magic for a while now.
This recipe comes nowhere CLOSE to matching the insane flavour skills of Liz and Joe, but it definitely satisfies a similar part of my brain! The pickled daikon is sharp while the crispy sweet potato is super moreish! If you’ve made any of my Sweet Apple Kimchi, that’s a great additional filling for this recipe. Give it a try! Oh, and if you’re in London, pay Eat Chay a visit!1 small daikon radish (sliced into 2mm discs using a mandolin)