Crispy Vegetables with Miso Sauce

Cut 200 g of organic roma tomatoes in medium size pieces

Peel 1 garlic clove and add to tomatoes

Transfer ingredients to sterilized jar

Add ¼ tbsp of salt

Press ingredients until tomato juice is released

Seal jar and shake to combine. Store in a dry, ventilated place at room temperature for 3d until tomatoes develop added umami and tanginess

Blend fermented tomato mix on medium speed until liquified. The Fermented Tomatoes are ready

Add ¼ cup of dark soy sauce to a bowl

Add 1½ tbsp of sake

Add 4 tbsp of tahini

Add ¾ cup of water

Add ¼ cup of miso

Add 3 tbsp of chopped ginger

Add 2 tbsp of chopped lemongrass

Add 8 tsp of brown sugar

Mix well to combine

Cook over medium heat until it boils. Remove from heat

Blend sauce on high for 2m and strain through a chinois. Reserve in refrigerator

Cut ½ of an organic eggplant into 2.5 cm cubes

Trim stems from ½ bunch of broccoli and cut into large pieces

Cut 1 organic carrot in half lengthwise

Season vegetables with Fermented Tomato and marinate for 10m to infuse the flavors

Squeeze vegetables of excess marinade and transfer to another bowl

Add ½ cup of potato starch and dredge vegetables

Heat 1 L of vegetable oil to 150 ºC

Fry the dredged vegetables for 3m. Remove and drain on paper towel

Transfer fried vegetables to a serving plate

Add 2 tbsp of miso sauce

Add 1 tsp of toasted sesame seeds

Add 2 tbps of thinly sliced spring onion

Enjoy!