Recipes from Jack Zhang, head chef of Kanpai
Aubergine Dengaku, serves 2
For the Dengaku Miso topping:
200g white miso (traditional Japanese seasoning)
2 egg yolks
2 mirin (rice wine)
2 tbs sugar
7 tbs water
For the miso topping: Mix all the ingredients in a saucepan. Place over simmering water. Stir until sugar is dissolved and thick. Allow the miso topping to cool to room temperature. Refrigerate and use as needed.
For the aubergine: Use a small sized aubergine, cut in half, then cut crosswise into rounds 2cm thick.
Grill (can also can be pan-fried or deep fried, if deep frying drain the extra oil), then apply the miso topping to the cut side.
Return the miso-topped aubergine to heat for toasting, until the miso topping starts bubbling (30 seconds to 1 minutes at the most).
Seared sesame Tuna, serves 2
1 fillet of tuna, 5oz (150g)
Sesame (black or white or mix)
Miso topping (see above)
Coat the tuna in the sesame. Heat a pan, add oil.
When heated, put the sesame-coated tuna in the pan, sear all sides of the tuna, then cut into 12 slices.
Dress with Dengaku (miso topping) before serving.
Chicken Teriyaki, serves 2
2 chicken legs (thigh or drumstick), boned
For the teriyaki sauce:
7 tbs sake (rice-based alcoholic drink)
7 tbs mirin
7 tbs dark soy sauce
1 tbs sugar
For the teriyaki: Mix the ingredients in a saucepan and boil over medium heat, until the sugar is dissolved. The teriyaki sauce can used immediately or leave to cool and store in refrigerator.
For the chicken: Over high flame, heat the oil in a large pan. Lay the chicken skin side down in pan. Fry over medium heat, until the skin is well browned.
When browned, turn and fry for about 8 to 10 minutes.
To serve, pour out the extra oil from the pan. Pour the teriyaki sauce and continue cooking over a high heat, turning the chicken several times so it is well coated in teriyaki sauce – a few minutes at most.
Jack Zhang is head chef at Kanpai, 8-10 Grindlay Street, 0131-228 1602, www.kanpaisushi.co.uk.