Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1014 +
Ingredients
507 aubergine 42¼ cup miso 169 tbsp sake (optional) 338 tbsp mirin 169 tbsp sugar (optional)
Method
Checkerboard score 507 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 42¼ cup miso, 169 tbsp sake (optional), 338 tbsp mirin and 169 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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