Steps

1. Place a colander over a bowl and line it with kitchen paper (use double layers if thin).
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2. Place 100g of unsweetened yogurt into the kitchen paper and weigh it down. Let it drain for 10 minutes. [This is the key!] Thoroughly draining the water concentrates the umami, allowing the flavors to penetrate the vegetables better.
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3. In a separate bowl, add 50g of miso paste.
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4. Add 1 tsp of fish sauce. [This is the key!] Fish sauce is a crucial ingredient for achieving the nukazuke-like flavor, so please do not substitute it. Using a sealed bottle will help preserve its flavor longer.
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5. Add 1 pinch (4-5 shakes) of MSG (Umami Seasoning). [This is the key!] MSG is a fermented food made by fermenting sugarcane. Adding the right amount enhances sweetness and results in a delicious finish.
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6. Add 2 pinches of salt and mix well until there are no lumps of miso. [This is the key!] Adjust the saltiness to your preference. Two pinches of fine salt will provide enough saltiness to complement rice. If you prefer a lighter, salad-like taste, reduce to half the amount.
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7. Add the yogurt that has been drained for 10 minutes to the miso marinade bowl, using a rubber spatula to ensure none is left behind. Mix thoroughly until the miso lumps are gone.
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8. Taste and, if you want more acidity, add a small amount of lemon juice as desired.
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9. Trim the ends of the cucumber and cut it into 4 pieces to help it absorb flavor more easily.
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10. Trim the stem of the eggplant and slice it diagonally into 2cm thick pieces, as the skin side is less prone to absorbing flavor. [This is the key!] If the pieces are thick, peeling them or making wider cuts on the flesh will ensure the flavors penetrate well.
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11. Peel the daikon radish thinly and then slice it to about the same thickness as the eggplant.
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12. Prepare a tray or a large container, and wipe the inside with a damp kitchen paper.
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13. Line the tray with plastic wrap, using a double layer. [This is the key!] Lining the damp tray with plastic wrap prevents it from slipping and helps it adhere smoothly. Using a double layer makes it easier to remove air from the top and bottom.
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14. Spread approximately 1/3 of the prepared miso marinade evenly on the bottom of the plastic wrap using a rubber spatula.
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15. Arrange the cut vegetables without any gaps. [This is the key!] Gaps can prevent the marinade from reaching all parts of the vegetables, so pack them in like Tetris.
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16. When layering the vegetables, make sure to sandwich the miso marinade in between to ensure it spreads throughout.
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17. Once all vegetables are arranged, spread the remaining miso marinade evenly over the top.
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18. Carefully fold the plastic wrap, removing air as you go. [This is the key!] Air trapped inside will prevent the marinade from reaching all areas, so this is an important final step for even marination.
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19. Tuck the folded edges of the plastic wrap firmly inside the tray. [This is the key!] To prevent any liquid released from the vegetables from leaking out of the tray, ensure the plastic wrap folds are tucked inwards.
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20. Let it marinate in the refrigerator for 1 full day for the best flavor.
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21. Do not rinse the marinated vegetables. Lightly pat them dry with kitchen paper.
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22. If you find them too salty, you can rinse them with water before eating.
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23. Cut into bite-sized pieces and arrange on a plate.
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