Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1023 +
Ingredients
511½ aubergine 42⅝ cup miso 170½ tbsp sake (optional) 341 tbsp mirin 170½ tbsp sugar (optional)
Method
Checkerboard score 511½ 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 42⅝ cup miso, 170½ tbsp sake (optional), 341 tbsp mirin and 170½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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