Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1016 +
Ingredients
508 aubergine 42⅓ cup miso 169⅓ tbsp sake (optional) 338⅔ tbsp mirin 169⅓ tbsp sugar (optional)
Method
Checkerboard score 508 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 42⅓ cup miso, 169⅓ tbsp sake (optional), 338⅔ tbsp mirin and 169⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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