Vegetable poke bowl with homemade baos

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Perfect Poke Bowl recipe ideal for on the go.


For the Baos dough:

25 g lukewarm water

6 g fresh yeast

2 g chemical baking powder (ROYAL type)

130 g wheat flour

5 g sugar (optional)

45 g whole milk

12 g EVOO

1 g salt

Korean steamer

For the filling of the Baos...

1/2 Iberian pork tenderloin (200 g)


Sweet and sour gherkins

Mixed rocket and baby spinach

For the Poke Bowl...

Basmati rice

Cherry tomatoes





Soy sauce and EVOO

Wasabi (optional) Instructions


The first thing to do is to prepare the dough for the baos. To do this, mix all the ingredients in a bowl and knead until the dough is uniform and does not stick to your hands. If the water is lukewarm, the yeast will be activated more quickly, but if it is too hot we can kill it, so be careful.

Cover the bowl with a shower cap/damp tea towel and leave to rise for 1 hour. If it is winter, I recommend that you leave the dough in the warmest corner of the house to accelerate the fermentation.

Take advantage of this first rising time to prepare the pork tenderloin. We sear it with EVOO over high heat in a frying pan and add salt on both sides. Then cover with water, beer or milk (or a mixture of all of them) up to half of the pork tenderloin. Lower the power but keep the liquids boiling and cook the sirloin for 10 minutes on each side.

We will also prepare the basmati rice during this time, put a little EVOO in a small saucepan with a clove of garlic at medium power. When it starts to toast, add 1 cup of basmati rice and sauté it in this oil (being careful not to burn it) and then cover it with 2 cups of water. Add salt generously and when it comes to the boil, cover and turn down to minimum power. In 12 minutes, if we don't uncover the rice, it will be just right and super loose.

Cook the edamame in salted water for 3 minutes and shell it.

Once the first one-hour rising time for the baos has passed, take the dough and divide it into 4 equal portions of about 50-55 g each. - We will knead each of the 4 portions until we have small balls with tension on the surface. We can knead the dough by folding it inwards and finally giving it a rounded shape.

From there, with the help of a rolling pin, stretch the dough into oval shapes of a constant thickness so that they are perfect. Fold them in half and put in a piece of baking paper to prevent the dough from sticking. Repeat this with the 4 balls of dough and leave to rise for a further 30 minutes (well covered so that the dough does not dry out).

Cook the baos by placing parchment paper inside the Korean steamer (bamboo steamer) and put two baos in each level (they need space to grow freely). Place the steamer over a pot of boiling water of the same size or smaller. In seven minutes they will be ready, you can tell because when you touch the surface the dough does not stick to your hand (be careful not to get burnt by the steam when you open the steamer!). The flavour of the bao bread is very marked by its cooking in bamboo wood, they can be cooked in other steamers but they won't taste the same, we recommend you buy a steamer which costs very little and is also very versatile.

Remove the parchment paper from inside the dough, fill with the pork, mustard, sweet and sour gherkins and baby spinach.

All the preparations are eaten cold and the poke bowl dressing is added just before eating. That's why we served it in a Bamboo Bento and used the IRIS BARCELONA glass condiment set.

Recipe prepared by @nosolocomida.

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