Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1041 +
Ingredients
520½ aubergine 43⅜ cup miso 173½ tbsp sake (optional) 347 tbsp mirin 173½ tbsp sugar (optional)
Method
Checkerboard score 520½ 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 43⅜ cup miso, 173½ tbsp sake (optional), 347 tbsp mirin and 173½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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