AT A GLANCE
|01||Bring dashi and 750ml water to the boil in a saucepan over high heat, add shoyu, ginger, onion and sesame oil, season to taste, set aside and keep warm.|
|02||Brush eggplant and pumpkin with miso and steam, covered, in a steamer over a saucepan of boiling water until tender (10-15 minutes), adding mackerel to steamer for the last 2 minutes of cooking to warm through.|
|03||Meanwhile, cook udon in a large saucepan of boiling water until just tender (5-10 minutes), drain and divide among bowls. Top with steamed vegetables and flakes of mackerel. Ladle broth over, scatter with shiso and a few drops of sesame oil to taste, and serve with extra shoyu for seasoning.|
Note Shoyu, a light soy sauce, is available from Asian supermarkets. Shiso, also known as perilla, is available from select greengrocers.