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Recipes

Tea-smoked lamb chops, with miso grilled aubergine (nasu dengaku) and pickled daikon

A restaurant-style feast of Japanese ingredients and flavours.

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Ingredients

For the BBQ marinade

For the den miso

  • 200g/7oz brown miso paste
  • 110g/4oz caster sugar
  • 75ml/2½fl oz sake
  • 75ml/2½fl oz mirin

For the miso grilled aubergine

For the pickled daikon

For the spicy Korean miso

For the smoking mix

  • 250g/9oz fine smoking chips
  • 125g/4½oz sencha green tea powder
  • 85g/3oz raw rice

To serve

  • 1 lemon, cut into wedges
  • 2 tbsp finely chopped fresh chives
  • handful of mizuna leaves