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Aubergine with miso and chinese cabbage

Ottolenghi
  • minutes
  • Serves

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