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5 from 1 vote

Panko Sweet Potato Bao

The pickled daikon is sharp while the crispy sweet potato is super moreish!
Servings: 10 bao buns


  • 5 tbsp rice vinegar
  • 1 tbsp mirin
  • 1/4 tsp salt
  • 1 medium sweet potato peeled and sliced into 20 1/2 cm discs
  • 3 tbsp cornflour
  • 3 tbsp water
  • 30 g panko bread crumbs
  • 4 tbsp vegan mayo
  • 2 tsp sriracha
  • small bunch of fresh coriander
  • 10 frozen bao buns find them in any asian supermarket


  • Place the sliced daikon in a small ziplock bag. In a small measuring jug, mix the vinegar, mirin and salt together until salt is dissolved. Pour the vinegar mix over the daikon, seal the bag and store in the fridge for at least 30 minutes.
  • Preheat the oven to 200c and line a baking sheet with parchment. In a small bowl, mix together the corn flour and the water. Pour the panko into a separate bowl. Working with one slice at a time, dip the sweet potato in the cornstarch slurry, flip over and dip again, then roll and coat in the panko. Place each piece of sweet potato onto the prepared baking tray. Place in the oven for 25 minutes, flipping each slice half way through.
  • In a small bowl mix the mayo and the sriracha.
  • In the last ten minutes of baking, fill a saucepan with a few centimetres of boiling water and top with a bamboo steamer fitted with perforated greaseproof paper. Steam the bao for 4-6 mins in batches of three or more, depending on how large your steamer is.
  • Remove the sweet potato from the oven and take the buns out of the steamer. Carefully open up each bun. Spread a teaspoon of sriracha mayo on the bottom layer of each bun, next a few leaves of coriander, followed by two slices of sweet potato, topped with two slices of pickled daikon.