2 Japanese aubergine, cut into 2cm/戮in discs (alternatively you can use a normal aubergine cut into 2cm/戮in discs)
4 garlic cloves, finely grated
2 tbsp finely grated ginger
2 medium leeks, trimmed, washed and sliced into 1cm/陆in diagonal slices
150g/5陆oz brown shimeji mushrooms, trimmed
1 medium onion, finely chopped
4 tbsp rice flour (or cornflour if none available)
2 tbsp heaped miso paste
flaked sea salt
2 tbsp sesame oil
5 tbsp soy sauce
500ml/18fl oz vegetable oil, plus a little extra for cooking
2 pieces firm tofu, about 375g/13oz, cut into 2.5cm/1in squares
4 tbsp mirin