Recipe Aubergine Shokupan
Ingredients
- 1 split Shokupan roll
- 20g melted butter
- Roasted aubergine
- 1tsp miso paste
- 200g Macphie Plant-based Demi Glace
Method
In a saucepan mix together the pulled beef, Korean BBQ sauce and 100g of Macphie Plant-based Demi Glace.
Gently warm through over a low heat.
Over a medium heat, toast the split shokupan roll in the melted butter, opened out so the middles are toasted.
To serve add the filling into the toasted roll and top with chopped herbs and sliced chilli.
