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Teriyaki salmon bao
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- 2 tbsp olive oil
- 2 tsp dried instant yeast
- 2 tbsp white sugar
- 300 g baker's flour
- 170 g warm water
- 1 tsp salt
- 2 tsp baking powder
- 3 cm piece fresh ginger, peeled
- 1 fresh red chilli, trimmed and deseeded if preferred
- 100 g soy sauce
- 120 g mirin (see Tips)
- 50 g honey
- 2 skinless salmon fillets (approx. 150 g each)
- 700 g hot water
- baker's flour, for dusting
- ½ Lebanese cucumber, cut into matchsticks
- 6 sprigs fresh coriander, leaves only
- 2 spring onions/shallots, cut into long, thin slices
- per 1 portions
- 1898.6 kJ / 452 kcal
- 18 g
- 59.9 g
- 15.3 g
- Saturated fat
- 2.8 g
- 2.7 g
- 1597.6 mg
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