Scott Hallsworth’s Japanese miso aubergine recipe is the perfect accompaniment to his Robata pork ribs, but would also make a delicious and easy meal when served with a bowl of white rice. This simple vegetarian recipe is bound to become one you return to again and again – fortunate, then, that any leftover den miso sauce can be stored in the fridge for up to two weeks.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To make the pickled daikon, bring the vinegar, sugar kombu, salt and yuzu zest to the boil in a medium saucepan and stir until the sugar has dissolved. Thinly slice the daikon and add to the pickling liquid. Remove from the heat and leave to infuse for 1 hour
50ml of rice vinegar
10g of sugar
1 sheet of kombu, 5cm long
1 pinch of salt
1 tbsp of yuzu, zest only
100g of mooli, peeled
Meanwhile, make the den miso sauce. Heat the sugar with the sake and mirin until dissolved, then remove the pan from the heat and whisk in the miso paste
225g of caster sugar
150ml of sake
150ml of mirin
400g of miso paste, (brown)
Preheat a deep fryer to 180°C and an oven to oven to 220°C/ gas mark 7
Cut the aubergine into 7 large chunks and deep fry until golden brown. Drain on kitchen paper, then place on a baking tray. Coat each piece with a generous spoonful of den miso sauce and bake in the oven for 4 minutes, until the miso begins to caramelise
1 large aubergine, (peeled)
Arrange the aubergine pieces on serving plates and garnish with the walnuts, sesame seeds and sanshō pepper. Spoon a little of the pickled mooli alongside the aubergine and serve immediately with a wedge of lemon
50g of walnuts, toasted, chopped
3 pinches of sesame seeds
1 pinch of sanshō
1/2 lemon, cut into wedges
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.