Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1017 +
Ingredients
508½ aubergine 42⅜ cup miso 169½ tbsp sake (optional) 339 tbsp mirin 169½ tbsp sugar (optional)
Method
Checkerboard score 508½ 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 42⅜ cup miso, 169½ tbsp sake (optional), 339 tbsp mirin and 169½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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