Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1043 +
Ingredients
521½ aubergine 43 6/13 cup miso 173⅚ tbsp sake (optional) 347⅔ tbsp mirin 173⅚ tbsp sugar (optional)
Method
Checkerboard score 521½ 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 43 6/13 cup miso, 173⅚ tbsp sake (optional), 347⅔ tbsp mirin and 173⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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