Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1073 +
Ingredients
536½ aubergine 44 5/7 cup miso 178⅚ tbsp sake (optional) 357⅔ tbsp mirin 178⅚ tbsp sugar (optional)
Method
Checkerboard score 536½ 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 5/7 cup miso, 178⅚ tbsp sake (optional), 357⅔ tbsp mirin and 178⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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