with broccolini and pickled radish
Miso is a Japanese ingredient that's the ultimate instiller of umami flavour. In this recipe, it coats soft and golden aubergine along with toasted sesame seeds for a symphony of Asian flavours that work beautifully together.
Allergens
Utensils
Tags
Aubergine
2 unit(s)
Sesame Oil
20 milliliter(s)
Jasmine Rice
150 grams
Miso Paste
1 sachet(s)
Soy Sauce
1 sachet(s)
Radish
125 grams
Apple Cider Vinegar
1 sachet(s)
Broccolini
75 grams
Mayo
2 sachet(s)
Ketjap Manis
1 sachet(s)
Scallion
2 unit(s)
Oil
to taste
Water
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the aubergine, then cut into roughly 2cm pieces.
- Toss the aubergine with soy sauce and a drizzle of oil.
- Pop onto a lined baking tray. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn the tray halfway through.
- Meanwhile, trim and thinly slice the radish.
- Pop into a small bowl along with the apple cider vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p).
- Mix together and set aside, continuing to stir frequently.
- Toss the broccolini with salt, pepper and drizzle of oil.
- When the aubergine has 10 mins left to cook, place the broccolini alongside on the baking tray.
- Return to the oven and roast until slightly charred, 8-10 mins.
- Meanwhile, trim and thinly slice the scallion.
- Add the ketjap manis, mayo, sesame oil and miso paste to a bowl.
- Stir well to combine.
- Divide the rice between bowls.
- Serve with the roasted aubergine, broccolini and pickled radish alongside.
- Drizzle over the umami mayo.
- Scatter over the sliced scallion.
2256
kJ
Energy (kJ)
539
kcal
Energy (kcal)
18.7
g
Fat
2.6
g
of which saturates
82
g
Carbohydrate
12.2
g
of which sugars
0.2
g
Dietary Fiber
11.9
g
Protein
0
mg
Cholesterol
3.27
g
Salt
