Boil the peas for a couple of minutes, running them under cold water once boiled to stop them cooking more and ensuring they still retain a bit of a bite.
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.
Cucumber pickle is very quick to make. Finely slice a cucumber, ideally using a mandoline, sprinkle with salt, sugar and grated ginger and leave for 10 minutes or more to release its juices.
For the aubergine, preheat the oven to 200°C. 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 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.
For the tofu, it’s really key that all of the liquid is squeezed out of it. Wrap the block in a tea towel, stick it between two plates, then place a big, heavy object on top (we use 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, marinate in some glugs of tamari and sesame oil. Season and sprinkle with sesame seeds, then roast in the oven at 180°C 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.
Add the rice to a fairly high-sided bowl 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, (fried eggs or salmon fillets also work well) and top with the chopped chives, coriander and spring onion.