Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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 mooli with the mix, allow to cool, and chill for an hour.
Heat the oven to 220C/fan 200C/gas 7. Peel the aubergine, and cut into 3cm chunks. Heat the oil in a pan, no more than 2/3 full, to 180C or until a piece of bread browns in 20 seconds. Fry the aubergine until golden, about 3 minutes. Drain well on kitchen paper.
Coat the fried aubergine 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 mooli and lemon.