Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1013 +
Ingredients
506½ aubergine 42 3/14 cup miso 168⅚ tbsp sake (optional) 337⅔ tbsp mirin 168⅚ tbsp sugar (optional)
Method
Checkerboard score 506½ 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 42 3/14 cup miso, 168⅚ tbsp sake (optional), 337⅔ tbsp mirin and 168⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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