Cut the eggplant into 1cm slices lengthwise, then into chunky chips about 5cm long. Sprinkle with salt and set aside in a colander for 10 minutes.

While the eggplant sweats, make the teriyaki sauce. Combine all ingredients in a small saucepan, bring to the boil and simmer for 5 minutes.

Cook the udon noodles to packet instructions, then toss with a couple of tablespoons of the warm sauce.

Squeeze the eggplant through the colander and pat dry with paper towel. Heat 1cm of neutral oil in a wok or heavy-based frying pan until shimmering. Cook the eggplant in batches until golden — about 6 minutes — adding more oil as needed.

Once the eggplant is done, use the residual oil to fry the tofu puffs for a minute or two until slightly golden. Pour most of the oil out of the pan, crank the heat back up, and when the oil is shimmering again, return the eggplant and tofu to the pan with the sauce. Toss everything together for a minute until glossy and coated.

To serve, arrange the udon on a platter and tumble the eggplant and tofu over the top with the sauce. Finish with the drained spring onion curls and toasted sesame seeds.

This is delicious cold and can be made a day ahead, brought back to room temperature to serve.