Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1071 +
Ingredients
535½ aubergine 44⅝ cup miso 178½ tbsp sake (optional) 357 tbsp mirin 178½ tbsp sugar (optional)
Method
Checkerboard score 535½ 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 44⅝ cup miso, 178½ tbsp sake (optional), 357 tbsp mirin and 178½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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