Japanese sardines with miso aubergine and spinach

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Andi Oliver
  • 100g/3½oz butter, softened
  • 15g/½oz shichimi togarashi (Japanese 7 spice)
  • 4 sardines, thoroughly cleaned and head on
  • 2 lemons, juice only

For the miso aubergine

  • 1 small aubergine, cut into bite-sized chunks
  • 2 tbsp sake
  • 1 ½ tbsp mirin
  • 1 ½ tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 dried Chinese red chilies, finely chopped
  • 1 tbsp granulated sugar
  • 1 tbsp miso paste
  • 1 spring onion, finely chopped

For the spinach salad

  • 200g/7oz spinach
  • salt, to taste
  • ½ tsp of sake
  • ½ tsp of mirin
  • 3 tbsp roasted white sesame seeds
  • 1 ½ tbsp soy sauce
  • 1 tbsp white sugar