Panko-crusted deep-fried king oyster mushroom burger with courgette kimchi

Makes 6 Starters and mains

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Method

Put the onions and butter in a cold saucepan then place over a medium heat and add the lid (the onions will soon start to release liquid, and the flavours will be concentrated). Stir with a wooden spoon every 5 minutes for 30-40 minutes; don’t let them burn (if they’re becoming too dry, add the vinegar at this point).

Add the vinegar, soy sauce, sesame oil and dried shiitake mushrooms, increase the heat and cook for about 15 minutes until well reduced. Set aside.

Heat the rapeseed oil in a frying pan until it starts to smoke. Add the mushrooms and flash- fry them to brown. Leave to cool then transfer to a bowl and mix thoroughly with the onions and 2 tablespoons breadcrumbs. Using your hands or a food ring, shape into 6 round patties. Cover with cling film and transfer to the freezer until frozen.

Preheat the oven to 200C/ 400F/Gas 6. Break the eggs into a bowl and lightly whisk them. Pour the flour and remaining panko breadcrumbs into two separate bowls.

Fill a high-sided saucepan with the groundnut oil. Heat to 190C/375F, then reduce the setting to medium, trying to keep the oil at the same temperature.

Remove the mushroom patties from the freezer and dip them first in flour, then egg and finally panko breadcrumbs. Deep-fry 2 patties at a time in the oil for 2-3 minutes on each side until golden-brown.

Drain on kitchen paper then sprinkle with salt. Transfer to an ovenproof dish and bake in the oven for 5-10 minutes.

Butter the buns and fry quickly in a frying pan. Top each bun with a little lettuce and a patty then spoon over the courgette kimchi. Garnish with spring onions and chilli.

Courgette kimchi

Shred the courgettes and mooli into long, thin strips using a mandolin, preferably with a grating attachment. Transfer to a bowl and massage in 11⁄4 tablespoon salt with your hands. Add the kimchi base, mix carefully with a wooden spoon and leave at room temperature for at least 1 hour.

Pack the kimchi and its liquid a little at a time into the jar, pressing down with a wooden spoon. Seal the jar and slip an open plastic bag around it, as liquid may escape. Leave at room temperature for 3 to 5 days, depending on how acidic you want it to be.

Kimchi base

Bring 500ml water and the rice flour to the boil, stirring constantly. Reduce the heat, add the miso paste and sugar and simmer for about 5 minutes, stirring now and then. Leave to cool (you can put it in the fridge overnight).

Put the shallots, carrots, ginger, garlic and coriander in a food processor and mix to a fine purée, adding a splash of water if needed.

Pour the rice flour mixture, vegetable purée and gochugaru into a stainless-steel bowl (so that the kimchi base won’t stain it) and mix well. Keep in the fridge, or freeze until needed.