Prep time: 1 hour and 20 minutes
Cook time: 1 hour and 10 minutes
Serves 4.
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Ingredients
1 chicken, butterflied
6 shishito peppers
1 tbs sesame oil
2 tablespoons yuzu kosho
1 tbs sesame seeds
Coriander and sliced red chilli, to garnish
Chicken marinade
60ml soy sauce
2 tbs rice wine vinegar
60ml sesame oil
60ml honey
4 cloves garlic, minced
1 tbs finely grated ginger
Miso Glazed Eggplant
2 tbs white miso paste
2 tsp sesame oil
1 tbs mirin
1 tbs sake
1 tbs caster sugar
4 Japanese eggplants, halved lengthways
Truffle Fried Rice
1 tbs sesame oil
2 anchovies, chopped
4 garlic cloves, crushed
1 birdseye chilli, thinly sliced
2cm piece fresh ginger, finely grated
2 green spring onions, thinly sliced
2 eggs, lightly beaten
6 Shiitake mushrooms, sliced
2 day old cold jasmine rice
2 tbs grated fresh truffle
1/2 bunch chopped coriander
2 tbs oyster sauce
2 tsp soy sauce
Method
1. To make chicken marinade, combine all ingredients in a large bowl or dish. Add chicken and toss to coat. Refrigerate covered, for several hours or overnight to marinate.
2. Preheat oven to 220C.
3. Place chicken on oven tray. Roast for 45 minutes or until cooked through. Thickest part of thigh should yield clear juices when a skewer is inserted.
4. To prepare eggplant, combine miso paste, oil, mirin, sake and sugar in a large bowl.
5. Heat a chargill over medium-high heat. Cook eggplants, turning, until browned and tender.
6. To make fried rice, heat half the oil in a large wok over medium high heat. Add anchovies, garlic, ginger and chilli and stir-fry for a minute. Add eggs and swirl pan to coat in a thin even layer. Continue swirling until egg sets. Remove from pan and place on a chopping board. Roll up and chop finely.
7. Heat remaining oil in same hot work. Add mushrooms and cook until tender. Add rice and stir fry for 5 minutes. Add chopped omelette. Add truffle, coriander, soy sauce and oyster sauce. Stir well to combine.
8. Heat a chargrill over high heat. Combine shishito peppers with sesame oil. Add to grill and cook for 5 minutes or until charred and blistered, turning often. Drizzle with yuzu.
9. Serve chicken and rice with eggplant and shishito peppers. Garnish with coriander and chilli.