Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1005 +
Ingredients
502½ aubergine 41⅞ cup miso 167½ tbsp sake (optional) 335 tbsp mirin 167½ tbsp sugar (optional)
Method
Checkerboard score 502½ 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 41⅞ cup miso, 167½ tbsp sake (optional), 335 tbsp mirin and 167½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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