Japanese Eggplant & King Oyster Mushroom "scallops" Recipe
Grilled Asparagus Beans | Black Garlic Gastrique | Shisho Emulsion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Black Garlic Gastrique
Shiso Emulsion
Method
Preparation
- 1
Prepare the Gastrique
In a saucepan, combine black garlic, brown sugar, red wine vinegar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for about 10 minutes until it thickens slightly. Remove from heat and let cool.
- 2
Make the Shiso Emulsion
In a blender, combine shiso leaves, olive oil, lemon juice, and salt. Blend until smooth and emulsified. Adjust seasoning if necessary and set aside.
Grilling
- 3
- 4
- 5
Grill the Asparagus Beans
Grill the asparagus beans for about 2-3 minutes until slightly charred but still crisp.
Assembly
- 6
Plate the Dish
On a serving plate, arrange the grilled eggplant and king oyster mushrooms, drizzle with black garlic gastrique, and finish with shiso emulsion. Serve the grilled asparagus beans on the side.