Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1020 +
Ingredients
510 aubergine 42½ cup miso 170 tbsp sake (optional) 340 tbsp mirin 170 tbsp sugar (optional)
Method
Checkerboard score 510 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 42½ cup miso, 170 tbsp sake (optional), 340 tbsp mirin and 170 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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