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Miso Sauce:

1 pound shiro miso paste

1/2 cup caster sugar

1/2 cup rice vinegar

Combine all ingredients in a pot and bring to boil. Lower to simmer for 5 minutes. Transfer to an ice bath.

Ponzu Sauce:

1 bottle rice vinegar

1/2 cup soy sauce

1 red Thai chili (minced and seeded)

1 knob of ginger, grated

1 lemon, juiced

Combine all ingredients.

Eggplant dish:

1 eggplant

Canola oil

Trumpet mushrooms (raw) – 8 slices of the stem cut on a bias

Sesame seeds (for garnish)

Cilantro leaves (for garnish)

1. Peel eggplant and dice into small cubes

2. Fry in canola oil until the eggplant turns a dark brown color (it will almost look burned).

3. Transfer to bowl and add a few splashes of water, then the miso sauce, until all of the eggplant clumps together.

4. Slice the stems of the trumpet mushrooms on a bias. Mushrooms with large, thick stems are ideal.

5. Spoon the eggplant onto the mushrooms

6. Spoon miso sauce on top

7. Pour ponzu sauce around dish

8. Garnish