A fine sourdough really makes this dish, I suspect without it there would be no hard feelings whatsoever, however the backbone, the texture and that tiny hint of sour just carries that whole mushroom mix on to the next rung of the tasty ladder. Great bite provided by the cabbage here, which, though it is not currently in front of me, I believe was not the originally listed green. Oyster mushrooms used, and very nice they were too. From 3 2 1, pg. 256
Exceptionally good treatment of vegetables, perfect on their own with crusty bread or with pasta. Probably many more variations besides. The pre-salting, leaving for an hour, then rinsing and squeezing out of the aubergine really brings the best out of a vegetable that I’m often indifferent to without the proper preparation, as is done here. It becomes a meaty component, and quite tasty. Not a quick one though, despite what you may think. There are in fact several comparisons to be drawn with the preparation required for bibimbap, with the cutting and separate frying of the vegetables, then letting them…