Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1077 +
Ingredients
538½ aubergine 44⅞ cup miso 179½ tbsp sake (optional) 359 tbsp mirin 179½ tbsp sugar (optional)
Method
Checkerboard score 538½ 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 44⅞ cup miso, 179½ tbsp sake (optional), 359 tbsp mirin and 179½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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