INGREDIENTS
2
Aubergines, medium
1/2
Chinese cabbage
100 g
Enoki mushrooms
1 handful
Picked coriander, leaves
1 tbsp
Lemon juice
4 tbsp
Mirin
1 1/2 tsp
Mustard, smooth and hot
130 g
Red miso, medium
4 tbsp
Tamari
1 1/2 tbsp
Caster sugar
3 tbsp
Sesame seeds, toasted
1 tbsp
Sesame oil
4 tbsp
Vegetable oil
2 tbsp
Cooking sake