Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1068 +
Ingredients
534 aubergine 44½ cup miso 178 tbsp sake (optional) 356 tbsp mirin 178 tbsp sugar (optional)
Method
Checkerboard score 534 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 44½ cup miso, 178 tbsp sake (optional), 356 tbsp mirin and 178 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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