Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1065 +
Ingredients
532½ aubergine 44⅜ cup miso 177½ tbsp sake (optional) 355 tbsp mirin 177½ tbsp sugar (optional)
Method
Checkerboard score 532½ 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 44⅜ cup miso, 177½ tbsp sake (optional), 355 tbsp mirin and 177½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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