Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1036 +
Ingredients
518 aubergine 43⅙ cup miso 172⅔ tbsp sake (optional) 345⅓ tbsp mirin 172⅔ tbsp sugar (optional)
Method
Checkerboard score 518 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 43⅙ cup miso, 172⅔ tbsp sake (optional), 345⅓ tbsp mirin and 172⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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