To make the tamale dough, we first mix the flour and salt in a blender; then, we gradually add the warm vegetable stock, and slowly add the oil. We sear the aubergine thoroughly on a hotplate, remove the flesh, squeeze it well to remove the liquid, and then season.

For the miso sauce: we mix the Saké and the Mirin, flambé the mixture and then add the miso over a very gentle heat. We finish by adding the sugar, one third at a time, and cook until the sugar is completely dissolved. It is most important to not allow the mixture to boil, as this will impair both its colour and its flavour.

To assemble the tamale, we thoroughly sear the banana leaves, roll the dough out really thinly, place the aubergine in the centre, and close up the dough to cover it. Cook the tamale in a steam oven for 1 hour and 5 minutes at 130şC.

For the micro-greens in vinegar, we work each one separately into a ball with salt, rinse it and place it in the vinegar. The mixture is 200 ml vinegar to 100 g sugar. Place over a low heat to dissolve the sugar without boiling.

To serve, we remove the tamale from the banana leaves, warm it in the oven, brush it with the miso, cover with grated cheese and grill.