Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1028 +
Ingredients
514 aubergine 42⅚ cup miso 171⅓ tbsp sake (optional) 342⅔ tbsp mirin 171⅓ tbsp sugar (optional)
Method
Checkerboard score 514 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 42⅚ cup miso, 171⅓ tbsp sake (optional), 342⅔ tbsp mirin and 171⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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