Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1070 +
Ingredients
535 aubergine 44 7/12 cup miso 178⅓ tbsp sake (optional) 356⅔ tbsp mirin 178⅓ tbsp sugar (optional)
Method
Checkerboard score 535 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 7/12 cup miso, 178⅓ tbsp sake (optional), 356⅔ tbsp mirin and 178⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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