Start with the dipping sauce. Just combine the soy sauce, rice vinegar and gochugaru. Toast the sesame seeds until golden, let them cool off and add to the sauce.

Cut the courgette and carrot halves in half again. Then julienne the courgette, carrot and potato. Peel and finely slice the onion, thinly slice the mushroom and chilli and cut the spring onions into large 3-5 cm pieces. Then transfer the veg to a bowl and toss to mix.

Combine the bread flour, water and miso along with 1/2 tsp salt and whisk well. Then mix the veg through the batter until everything is evenly coated.

Heat some oil in a large non-stick frying pan and add half of the mixture. Add this point, the batter might only fill about half of the pan, but use a spatula to flatten the veg until you have formed a thin even pancake. This is key, as a thick pancake will steam rather than fry and might not cook through in the centre. As the veg cooks and softens, it’ll be easier to spread out, so keep going. Fry the pancake for 4-5 minutes or until golden (gently lift one side with a spatula to peek underneath), then shake the pan to loosen it. Now confidently flip the pancake in one smooth motion. Drizzle some more oil around the sides, flatten the pancake even further with the spatula and fry for another 4-5 min until golden on the other side. Then transfer to a board, cut it into squares and serve with the dipping sauce.