Sticky Wee
Aubergine

Gochujang / Ginger / Honey

 

Stickkkkyyy…

#Story
Time

 

Aubergine’s. Pretty boring right?

Don’t get me wrong, they’re a really versatile vegetable, but how many times have you heard someone say, “Phwhoughhh!?! They’ve got aubergine on the menu - definitely ordering that!”

Miso aubergine, however, now that’s a game changer!

I first tried miso aubergine at Kanpai in Edinburgh. We were out for my Sister’s birthday with my Paw. The whole meal was absolutely class but that dish was something else!

If you don’t know already, cooking is nine times out of ten a complete bastardisation of what’s already been done. Chef’s don’t admit it but we all know thats exactly what happens - just don’t fucking copy point blank and always give credit where it’s due folks.

Anyway, here’s our ode to Kanpai. Like Britain does best, we’ve taken it as our own and fucked in bit of all the good stuff.

Cam

 
 
“The English, he thought, had once conquered most of the known world, but their cooking hadn’t improved as a result.”
— Lavie Tidhar
 

 Junk’s Jam:

Serves 2 - 5

Hey!

Bundles of Gochujang, miso & kewpie goodness.

This sticky starter has a bit of everything, sweet, salt & spice. It’s got a nice kick to it, so not for the faint hearted, but if you like a little heat give this one a go!

Equipment…

>Blender

 The Recipe

Stage #1
>The Prep

Wee Aubergine

3 Finger Aubergines
50g Manuka Honey
50g Red Miso Paste
20g Light Soy Sauce

Maldon Salt

  • Halve the Aubergine’s length-ways and score in a criss-cross formation, Salt generously. Leave for one hour.

  • Wash off the Salt and leave to drain score-side down, pat dry with kitchen paper.

  • Mix the Soy, Honey & Miso and spread onto the Aubergines.

 
 

Pickled Ginger

200g Ginger
100 Rice Wine Vinegar
50g Mirin
70g Sugar
150g Asian Lager

  • Peel the Ginger and cut into small dice (0.5mm)

  • Place into a pan and cover with water.  Bring to the boil, leave for 5 seconds, then drain.

  • Place the Beer, Vinegar, Mirin & Sugar into a pot and bring to the boil. Pour over the diced Ginger and leave to cool. 

 
 

Kewpie Mayonnaise 

2 Egg Yolk
15g Apple Cider Vinegar
15g Dijon Mustard
10g M.S.G
10g Dashi Powder
15g Caster Sugar
600g Canola Oil 

Lemon Juice
Maldon Salt 

  • Combine all the ingredients except the Canola Oil and blend until smooth.

  • Slowly add the Oil until thick.

  • Season with Lemon Juice & Maldon Salt.  

 
 

Gochujang Butter Sauce

125g Gochujang Pepper Paste
35g Light Soy Sauce
30g Rice Wine Vinegar
75g Mirin
3 Cloves Garlic
20g Ginger
15g Sesame Oil
10g Manuka Honey
20g Brown Sugar
70g Unsalted Butter 

Lemon Juice
Maldon Salt

  • Peel and roughly chop the Garlic & Ginger.

  • Place in a saucepan and sweat down until aromatic. Add the Pepper Paste, Soy, Vinegar, Mirin, Honey & Brown Sugar and bring to the boil.

  • Turn down to a simmer and cook for 5 minutes. Take off the heat and add the Butter & Sesame Oil.

  • Leave for 5 Minutes and then blend with a hand blender. Season with Salt & Lemon Juice.

 
 

Not Quite Dukkah

20g Black Sesame
20g White Sesame
200g Cashew Nuts
10g Chilli Flakes
5g Ginger Powder
5g Garlic Powder
8g Dashi Powder
1 Sheet Nori Seaweed
25g Poppy Seeds
5g Szechuan Peppercorns
15g Coriander Seeds
1/2 Lime (Zest)

Maldon Salt
Caster Sugar

  • Toast the spices in a pan until aromatic and fragrant.

  • Put the Cashews in the oven at 175ºc for 15 minutes.

  • Zest the 1/2 Lime.

  • Place all the ingredients together in a food processor and pulse until broken down but not fine.

  • Season with Salt & Sugar. 

 
 

The Garnish

2 Spring Onions
2 Red Chillies
10g Thai Basil

  • Slice one Spring Onion into rounds, Slice the other at an angle.

  • Halve and de-seed the Chillies, cut into fine brunoise (really small dice).

  • Pick some Thai Basil off the stem.  

Stage #2
>Cook it baby!

 

  • Cook the Aubergines in a hot pan score-side down until coloured. Place in the oven at 180ºc for 8 minutes. Remove and rest. 

  • Heat up the Gochujang Butter Sauce to serve.

Stage #3
>Assemble