4 tbsp Japanese rice vinegar
1 tbsp caster sugar
A small piece of kombu (optional)
½ yuzu, zested or 1 tsp juice (or use lime zest)
1 white radish (daikon), peeled and thinly sliced
1 large eggplant
2 litres oil for deep frying
50 ml den miso (see below)
50 g walnuts, roughly chopped
1 pinch sesame seeds
1 pinch ground Szechuan pepper
lemon wedges to serve
100 g brown miso paste
55 g caster sugar
40 ml sake
40 ml mirin
- To make the den miso, whisk the ingredients together until smooth.
- Heat the vinegar, sugar, kombu and yuzu until the sugar dissolves. Season with salt. Toss the daikon with the mix, allow to cool, and chill for an hour.
- Heat the oven to 220C/fan 200C. Peel the eggplant, and cut into 3cm chunks. Heat the oil in a pan, no more than ⅔ full, to 180C or until a piece of bread browns in 20 seconds. Fry the eggplant until golden, about 3 minutes. Drain well on kitchen paper.
- Coat the fried eggplant generously in the den miso, put onto a lined baking tray and bake in the oven for 2-4 minutes until the den miso caramelises – keep your eye on it as the sugar will burn quite easily. Drain it again on kitchen paper before putting it on a serving plate. Scatter with chopped walnuts, sesame seeds, and a pinch of sansho pepper. Serve with the daikon and lemon.