Green Monster (ve) Recipe
Daikon croquette, with burnt green chilli sauce & soy pickled chilli in a toasted sesame BAO.
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Ingredients
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Daikon Croquette
Burnt Green Chilli Sauce
Soy Pickled Chilli
Toasted Sesame Bao & Assembly
Method
Daikon Croquette
- 1
Prepare vegetables
Peel and grate the daikon. Place grated daikon in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture — you should extract as much water as possible (about 1/2 cup). Set drained daikon aside. Boil or steam the diced potato until tender (10–12 minutes), then drain and mash until smooth.
- 2
Cook aromatics
Heat 1 tablespoon of the neutral oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and ginger and cook 30–45 seconds until fragrant. Stir in the soy sauce and miso (if using) and cook 1 minute more; remove from heat and let cool slightly.
- 3
Make croquette mixture
In a large bowl combine the squeezed daikon, mashed potato, cooked aromatics, cornstarch, salt, and pepper. Mix thoroughly. Add 1–2 tablespoons water only if the mixture feels dry — it should hold together when pressed. Taste and adjust seasoning.
- 4
Shape and coat
Divide mixture into 6 equal portions. With lightly oiled hands, shape each portion into a small oval patty (about the diameter of the bao). Place flour in one shallow bowl, beaten water (or a light slurry of water + remaining cornstarch) in a second, and panko in a third. Dredge each croquette in flour, dip briefly in the water slurry to help panko adhere, then press into panko to coat completely.
- 5
Fry croquettes
Heat remaining neutral oil in a skillet over medium heat (about 1/4" depth). When oil is hot (test with a pinch of panko — it should sizzle), fry croquettes 3–4 minutes per side until golden brown and crisp. Do not overcrowd the pan. Transfer to a rack or paper towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200°F) if needed.
Burnt Green Chilli Sauce
- 6
Char chilies
Heat a cast-iron skillet or grill pan over high heat until smoking. Brush chilies lightly with 1 tablespoon oil and place cut-side down. Char until skin is blackened and blistered, 3–5 minutes per side. Alternatively, broil or roast at high heat. Transfer charred chilies to a bowl and cover with plastic wrap for 5 minutes to steam (this loosens the skin).
- 7
Blend sauce
Peel off blistered skin where preferred (leaving some for smoky flavor). In a blender or food processor add charred chilies, cilantro, garlic, lime juice, soy sauce, sugar, remaining oil, and salt. Blend until smooth, adding up to 1 tablespoon water if needed to reach a spreadable sauce consistency. Taste and adjust acidity or salt. Keep at room temperature.
Soy Pickled Chilli
- 8
Make quick pickle
In a small bowl whisk together light soy sauce, rice vinegar, water, sugar, and sesame oil until sugar dissolves. Add the sliced bird's eye chilies and stir. Let sit at least 10 minutes at room temperature, or refrigerate for up to 24 hours to develop flavor. Drain before using, reserving a little pickling liquid if desired to dress the bao lightly.
Toasted Sesame Bao & Assembly
- 9
Toast sesame
In a small dry skillet over medium heat toast sesame seeds until fragrant and lightly golden, about 2–3 minutes. Remove and set aside.
- 10
Prepare bao
If using store-bought steamed bao, warm them by steaming for 3–4 minutes or microwaving wrapped in a damp paper towel for 20–30 seconds. Lightly brush the inside of each bao with a thin layer of vegan mayonnaise if using.
- 11
Assemble
Place a small handful of baby spinach or mizuna in the bottom of each warmed bao. Sit one daikon croquette into each bun. Spoon 1–2 teaspoons of the burnt green chilli sauce over the croquette (adjust to spice tolerance). Top with 1–2 teaspoons of drained soy pickled chilli. Sprinkle about 1/2 teaspoon toasted sesame seeds and a pinch of sliced scallions over each. Serve immediately with lime wedges on the side; squeeze lime over the croquette just before eating for brightness.
- 12
Serving suggestion & storage
Serve 2–3 bao per person as a main (depending on appetite) or 1–2 as a snack. Burnt green chilli sauce keeps refrigerated up to 5 days; soy pickled chilli up to 5 days. Reheat croquettes in a 180°C (350°F) oven for 6–8 minutes to restore crispness before assembly.
