prepare the carrots
Peel and chop the carrots into evenly thin slices.
Steam the carrots for 15–20 minutes, or until completely fork-tender. Once tender, leave it uncovered for a few minutes. Alternatively, boil them until tender, then drain thoroughly.
Mash or blend the carrots into a smooth purée, then leave to cool slightly until comfortable to handle.
make the carrot dough
Transfer the carrot purée to a large mixing bowl.
Gradually add the potato starch, mixing as you go until a soft, pliable dough forms. Add the starch a little at a time until the dough holds together without being excessively sticky.
You may not need the full amount, as the moisture content of the carrots can vary.
shape the carrot buttons
Roll the dough into small, marble-sized balls.
Press a shallow indent into each ball using your thumb or your knuckle to create the button shape.
Repeat with the remaining dough, keeping the buttons roughly the same size so they cook evenly.
cook the carrot buttons
Bring a large pot of water to a rolling boil.
Carefully add the carrot buttons in batches, stirring gently to prevent them from sticking together.
Once the buttons float to the surface, continue boiling for another 2–4 minutes, depending on their size as they may float but still be raw inside.
Remove one button and cut it open to check that the centre is fully cooked and chewy. If the centre is still chalky or pasty, continue cooking for a little longer.
Drain thoroughly and place into an ice bath to firm up the outside, however you can skip this step and so straight to topping with the chill oil ingredients.
make the whipped miso tofu
While the carrots are boilinng, sdd the silken tofu, white miso, rice vinegar, sesame oil and optional sugar to a blender.
Blend until completely smooth and creamy.
If needed, gradually add some water until the tofu reaches your desired consistency. It should be smooth and creamy enough to spread across the base of a bowl.
Taste and adjust the seasoning as needed.
prepare the sizzling garlic chilli oil
Add the carrot buttons into a bowl, then top with garlic, ground sichuan peppercorn, gochutgaru, chilli powder, greens of spring onion, sesame seeds and pinch of msg.
Heat up the oil in a sauce pan until simmering and hot, then pour it over the carrot buttons so everything sizzles.
Season with light soy sauce and rice vinegar before giving everything a good mix,
assemble and serve
Spread the whipped miso tofu across the base of shallow serving bowls.
Arrange the saucy cooked carrot buttons on top then finish with the greens of spring onions, more sesame seeds or crispy shallots, if desired.
Serve immediately while the carrot buttons are warm and chewy!
