Rãyu Rice Bowls

Boil the peas for a couple of minutes, running them under cold water once boiled to stop them cooking and ensuring they still retain a bit of a bite.

To make some pickled radish, mix sliced radishes with rice or any clear vinegar, a sprinkling of sugar, some grated ginger and a few Sichuan peppercorns and wait either a few hours or a few weeks, it’s up to you.

For a cucumber pickle, finely slice a cucumber, ideally using a mandoline, sprinkle with salt, sugar and grated ginger, and leave it for 10 minutes or more to release its juices.

Preheat the oven to 200℃. Cut the aubergines into medium sized chunks and arrange on a baking tray with low sides making sure it’s not overcrowded. Cover the aubergines in tons of olive oil. Add the miso, plus the salt and pepper.

Roast for about 20 minutes. The chunks should be totally soft when pressed and the edges should be a little charred. Sometimes they need a good shuffle and a little longer in the oven. Taste to check if they need any more seasoning.

Wrap the block of tofu in a tea towel, stick it between two plates, then place a big, heavy object on top (like a utensil jar). Leave it to be "squished" for a few hours, or overnight if you like it super dry.

When it’s suitably dried out, marinade it in some glugs of tamari and sesame oil. Season and sprinkle with sesame seeds, then roast in the oven at 180℃ for 20 minutes until nicely browned.

Wash the rice a few times in a sieve, put it in a big pot, add some salt and the water and bring to the boil. Once boiling, pop a lid on, turn down the heat to a simmer and cook for 15 minutes.

Divide the rice between four fairly high-sided bowls and assemble all of the above on top of your sticky rice. Keep the kimchi, rãyu, peas and cucumber apart. Pop your tofu on top, centre-stage (fried eggs or salmon fillets also work well) and top with the chives, coriander and spring onion.