Place the mirin and soy into a saucepan and put onto a high heat. Reduce to a thick syrup consistency.
Cut the aubergine into 1 centimeter thick disks
Make a marinade by mixing together the white pepper and wasabi powder and a little oil. Coat the aubergine with a little oil and a pinch of salt. Dip the disks into the mix and cover all of the flesh. Prepare the broccoli by trimming the ends. Cut the mushrooms into quarters.
Put a large saucepan onto boil and cook the noodles as per instructions. When cooked, drain and mix a little oil through them to stop them sticking together.
Cook the broccoli in a separate pan of salted boiling water for 4 minutes. Drain and keep to one side.
Add a splash of oil into a large frying pan over a medium heat. When the oil is hot put the aubergine in and cook for 2 minutes. Turn over and cook for a further 2 minutes. As you turn the aubergines over add the mushrooms to the pan. Cook the mushrooms for 2 minutes and then add the broccoli. Warm the broccoli through and then serve.
Place a neat pile of the noodles in the centre of the plate. Top with the roasted aubergines and broccoli. Finish with the mushrooms and the Mirin reduction.
«If you can find them, Thai aubergines are perfect for this dish.»