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Japanese Chun Bun

Japanese Chun Bun with tempeh: fluffy brioche filled with stew, vegetables and creamy sauce.

Craving a true flavor explosion? This Japanese Chun Bun with tempeh combines the best of both worlds: soft, airy brioche bread filled with savory tempeh stew, grilled vegetables, and a creamy mayo sauce with a surprising twist. The combination of Japanese herbs, fresh vegetables, and rich flavors makes this dish perfect for a luxurious lunch, a unique brunch, or a festive meal. A creative street food dish with a refined, modern touch!

Preparation

Vegetable filling

Mix all ingredients and let them thaw slowly in the refrigerator.

Just before serving, heat in the oven for 5 minutes at 120°C with 20% steam. Then keep warm.

Tempeh stew

Mix water with 1 dl Japanese flower oil marinade, Asian black pepper and onion powder and bring to the boil.

Bind with the roux granules.

Add the tempeh and simmer over low heat for 25 minutes. Keep warm until serving.

Mayonnaise sauce

Mix the ingredients and place in a squeeze bottle or piping bag.

Boil the eggs, rinse with cold water and peel.

Cut the brioche bread into 6- to 7-cm thick slices and fry both sides in butter until lightly browned. Pat dry with paper towels if necessary, then score the top and, without cutting all the way through, shape the brioche into an envelope.

Layout

Carefully open the brioche bread at the top and fill with 80 grams of tempeh stew and 100 grams of grilled vegetables.

Garnish with egg, mayonnaise and spring onion.