Finally, pour the soup gently over it. Adding Japanese mustard will give a nice kick to the sweet white miso ozoni! 1. Fry the mochi in a pan with oil for 2 or 3 minutes on each side. 2.

2 tablespoons maple syrup or honey, 3 tablespoons white miso paste, 3 teaspoons wholegrain mustard and the zest and juice of 1 unwaxed lime. Roast the beetroot. Preheat the oven to 220°C.

I'm serving this with Peter Gordon's miso mustard sauce. It's sweet, sharp and hot, and a soft-whipped creamy horseradish and tarragon sauce.