Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1066 +
Ingredients
533 aubergine 44 5/12 cup miso 177⅔ tbsp sake (optional) 355⅓ tbsp mirin 177⅔ tbsp sugar (optional)
Method
Checkerboard score 533 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 44 5/12 cup miso, 177⅔ tbsp sake (optional), 355⅓ tbsp mirin and 177⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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