Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1076 +
Ingredients
538 aubergine 44⅚ cup miso 179⅓ tbsp sake (optional) 358⅔ tbsp mirin 179⅓ tbsp sugar (optional)
Method
Checkerboard score 538 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 44⅚ cup miso, 179⅓ tbsp sake (optional), 358⅔ tbsp mirin and 179⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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