Begin by making the blackberry hoisin sauce. Heat the oil in a pan and fry the garlic. Once fragrant, around 30 seconds, add the Chinese five spice and fry for 30 seconds. Stir in the miso, gochujang, soy and rice vinegar; cook for 3-4 minutes. Add the blackberries, maple syrup and 25ml water. Cook for 5-8 minutes over a low heat, until the blackberries are tender. Blend until smooth then pass through a sieve and discard the pips. Set aside to cool.
To make the filling, preheat the oven to 200˚C, gas mark 6. In a small bowl, mix together the sesame oil, ginger, five spice, shichimi togarashi (if using), honey, soy and Shaoxing rice wine, plus 3 tbsp of the blackberry hoisin. Rinse and drain the jackfruit and arrange on a baking tray. Pour over the marinade and bake for 15 minutes, until crisp. Pull apart using two forks and serve alongside the pancakes, remaining blackberry hoisin, cucumber, salad onions and togarashi, if liked.
