Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1002 +
Ingredients
501 aubergine 41¾ cup miso 167 tbsp sake (optional) 334 tbsp mirin 167 tbsp sugar (optional)
Method
Checkerboard score 501 aubergine Heat oil in pan and brown the skin-side of the eggplants (few minutes) Flip them and cook with a lid on for 3-4 minutes Combine 41¾ cup miso, 167 tbsp sake (optional), 334 tbsp mirin and 167 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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