Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1007 +
Ingredients
503½ aubergine 41 15/16 cup miso 167⅚ tbsp sake (optional) 335⅔ tbsp mirin 167⅚ tbsp sugar (optional)
Method
Checkerboard score 503½ 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 41 15/16 cup miso, 167⅚ tbsp sake (optional), 335⅔ tbsp mirin and 167⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: