Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1030 +
Ingredients
515 aubergine 42 11/12 cup miso 171⅔ tbsp sake (optional) 343⅓ tbsp mirin 171⅔ tbsp sugar (optional)
Method
Checkerboard score 515 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 42 11/12 cup miso, 171⅔ tbsp sake (optional), 343⅓ tbsp mirin and 171⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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