Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1050 +
Ingredients
525 aubergine 43¾ cup miso 175 tbsp sake (optional) 350 tbsp mirin 175 tbsp sugar (optional)
Method
Checkerboard score 525 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 43¾ cup miso, 175 tbsp sake (optional), 350 tbsp mirin and 175 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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