Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1011 +
Ingredients
505½ aubergine 42⅛ cup miso 168½ tbsp sake (optional) 337 tbsp mirin 168½ tbsp sugar (optional)
Method
Checkerboard score 505½ 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 42⅛ cup miso, 168½ tbsp sake (optional), 337 tbsp mirin and 168½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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