Blend BBQ marinade ingredients until smooth and marinate lamb chops for two hours in the fridge.
Whisk den miso ingredients together and cook in a hot pan for 3 minutes.
Heat vegetable oil to 180°C in a deep-fat fryer or deep pan.
Preheat the grill to a high setting.
Fry aubergine chunks for two minutes until golden-brown and drain on paper.
Coat each aubergine piece with den miso sauce.
Grill the coated aubergine for 2 minutes.
Place sliced daikon in a glass bowl.
Heat vinegar, sugar, and salt in a saucepan to dissolve.
Pour liquid over daikon and refrigerate for one hour.
Whisk spicy Korean miso ingredients except yolk, cook over low heat for 8 minutes, then whisk in yolk.
Wipe the marinade off the lamb chops.
Heat wood chips in a wok until smoking, then add rice and green tea.
Smoke lamb on a rack over the wok for two minutes per side and cool.
Rub lamb chops with olive oil and season with salt and pepper.
Char-grill lamb and lime for 3 minutes per side until pink in the middle.
Arrange aubergine on a serving plate.
Garnish aubergine with walnuts, sesame seeds, sansho pepper, and lemon.
Serve lamb with daikon, chives, and mizuna leaves.