Plant Based Miso Aubergine
Series: Japanese
Techniques: Marination, Pickling, Sauce Making, Fish Cookery
2 Portions
Difficulty : Easy
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
Miso Aubergine
1 Aubergine Sliced in half
3 1/2 tbsp Maple Syrup
2 tbsp White Miso
2 tbsp Soy sauce or Tamari
2 tbsp Sesame oil
Sushi Rice
200 g Sushi Rice
240 g Water
1 tbsp of rice wine vinegar
1/2 tbsp sesame oil
1 tsp of salt
1 tbsp of maple syrup
Spinach Gomae
110g/ 4 handfuls Spinach
3 tbsp Sesame seeds, White
1 tbsp soy sauce
0.5 tbsp maple syrup
0.5 clove Garlic Peeled; Puree
1/2 tsp Ginger Peeled; Puree
Tahini Soy Sauce
3 tbsp of tahini
1/2 tbsp rice wine vinegar
1/2 tbsp of soy sauce
1/2 tbsp of maple syrup
3 tbsp of water
Sriracha Sauce (made last week)
Or buy some ;)
120g of red chillies, stalks removed / 6 red chillies
2 garlic cloves, peeled
1 tsp sea salt
1 tbsp of rice vinegar
1/2 tbsp of fish sauce
3 tsp of soft light brown sugar
75g of caster sugar
Suggested Garnish
3 Spring Onions, Sliced
Store bought Sriracha if you didn’t make it
Pickled Ginger is always good
Method
Miso Aubergine
1. Pre heat oven to 200c
2. Mix Aubergine marinade: 2 tbsp Maple Syrup, 2 tbsp Miso, 1 tbsp Soy sauce, 1 tbsp of Sesame Oil.
3. Add marinated Aubergine to a baking tray and roast for 25 mins glazing every 5 mins until fully cooked and looks like a candied apple.
Sushi Rice
1. Wash rice 3 times with water and then drain
2. Add water heat on high with a lid in pot until boiling then reduce heat and allow to simmer on low until fully cooked about 20 mins.
3. Once cooked turn off the heat and leave on the hob mix with 1 tbsp of rice wine vinegar, 1/2 tbsp sesame oil, 1 tsp of salt and 1 tbsp of maple syrup.
Spinach Gomae
1. Toast sesame seeds in a dry pan on a medium heat for 2-3 mins.
2. Grind in a pestle and mortar leaving it chunky.
3. Remove 1 tbsp of sesame seeds for garish
4. To the rest add 1 tbsp soy sauce, 0.5 tbsp maple syrup, 1/2 a clove of garlic and 0.5. a tsp of ginger.
5. Heat a frying pan on medium and wilt the spinach and add the soy sesame mix. Allow to wilt.
Sriracha Sauce (Recipe from Last week)
1. Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée
2. Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, removing the lid to allow the air to escape each day
3. Transfer to a blender and blitz again until very smooth. Add to a saucepan with the vinegar and fish sauce, bring to a simmer and cook for a few minutes
4. Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2–3 months
Tahini Soy Sauce
This sauce is going to change your life!
1. To a bowl mix 3 tbsp of tahini with 1/2 tbsp rice wine vinegar and mix with a spoon until it starts to split and get really thick this is correct.
2. Slowly add 1/2 tbsp of soy sauce, 1/2 tbsp of maple syrup and 3 tbsp of water. You should have a consistency of double cream.
Spring onions
Slice 3 spring onions thinly and keep in ice water this makes them curly and look fancy.
Plating Instructions
Use a large dark bowl to make the colours pop. Tumble sliced spring onion through your rice to keep the colour fresh and keep some for topping the rice.
Add your rice to the right side of the bowl and I wouldn't put it in a bowl to form it in a dome we're not in 1999 - simply spoon it neatly directly onto the bowl.
The aubergine will be candied by this stage take it out of the oven and drizzle the tahini sauce in a zigzag over the aubergine.
If you want to be super pro get your hands on a squeezy bottle or a piping bag otherwise a spoon drizzle is fine as well.
Top the aubergine with sesame seeds before adding it to the bowl so you don't sesame seeds all over the plate.
You can lay the aubergine 45 degrees away from your rice with the top slightly sticking out to give it a little height.
Squeeze your spinach between a spoon and your fingers and add to below your rice.
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli
