Japanesy Mezze

“和風メゼ”

I recently visited Persepolis, the amazing Persian grocery store in Peckham, and got inspired to create my own Japanesy version of Mezze!

Though it may seem intricate, it's mostly just chopping and mixing. I started with the cucumber pickles and grilling aubergine for the baba ghanoush. For a head start, you can prep everything except the grilled feta cheese the day before.

All recipes serve 4.

a. Grilled feta cheese with plum in wasabi dressing

Feta cheese   200g

Sesame seed

Olive oil   1 tablespoon

Honey   1 tablespoon

Plum   2

Cooked beetroot   2

Olive oil   1 tablespoon

Wasabi   2 teaspoon

Sushi vinegar   1 tablespoon

Lemon juice   ½ tablespoon and zest for garnish

Salt and pepper to taste

1. Cut the beetroots and plums, toss them with the dressing, and chill in the fridge.

2. Place the feta cheese on a baking tray lined with baking paper, and sprinkle sesame seeds all over the surface. Drizzle with olive oil and honey, and grill until golden brown. Finally, drizzle a little more honey and lemon juice over the feta cheese. Serve the warm feta cheese with the chilled salad.

b. Miso Baba Ghanoush

Aubergine   2

Olive oil   4 tablespoon

Spring onion   8

Garlic   1 clove

Red miso   1 tablespoon

Mirin   2 tablespoon

Tahini paste   2 tablespoon

Lemon juice    2 tablespoon

Japanese Shichimi chilli powder   a pinch

1. Poke several holes all over the aubergines with a fork (this prevents them from exploding while grilling). Place the aubergines on a foil-lined baking tray and grill on high heat. Turn them over once the surface is charred black. Grill for about 30 minutes until the entire surface is charred and the aubergines are soft enough to be easily pierced with a toothpick. Once done, wrap the aubergines in the foil and let them cool.

2. Make a lengthwise cut in the aubergines and scoop out the insides with a spoon. Transfer the insides to a fine-mesh sieve to drain excess moisture. Discard the charred skin.

3. Heat olive oil in a frying pan and sauté the spring onions over low heat until they are golden brown. Turn off the heat and mix in the miso and mirin.

4. Blend the aubergines and the remaining ingredients in a blender to a coarse paste. Season with salt and pepper to taste.

c. Amazu Pickled Cucumber

Amazu, which means 'sweet vinegar' in Japanese, is commonly used in Japanese pickles.

Cucumber   Half

Ginger   3 thin slices

Dill   A small amount

Kombu   About 7cm sized sheet

Japanese Takano Tsume Chili   2 slices

Sugar   1 teaspoon

Sushi vinegar   80 ml

Water   200 ml

Salt   A pinch

1. Slice the cucumber thinly with a peeler, sprinkle a little salt, and let sit for about 5 minutes. Once wilted, rinse with water and drain.

2. Mix the remaining ingredients and marinate the cucumber. Store in the refrigerator.
   

d. Edamame Tabbouleh

Bulgur/quinoa   3 tablespoon(I use mixed Bulgur with quinoa)

Boiled Edamame   150g

Sugar snap   50g (chopped thinly)

Curled parsley   a handful(chopped finely)

Spring onion    4 (chopped thinly)

Ginger   1 teaspoon(chopped thinly)

Say sauce   2 tablespoon

Yuzu juice   2 tablespoon

Honey   1.5 teaspoon

Salt and pepper   to taste

1. Prepare the bulgur according to the package instructions.

2. Mix with the rest of the ingredients.