Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1088 +
Ingredients
544 aubergine 45⅓ cup miso 181⅓ tbsp sake (optional) 362⅔ tbsp mirin 181⅓ tbsp sugar (optional)
Method
Checkerboard score 544 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 45⅓ cup miso, 181⅓ tbsp sake (optional), 362⅔ tbsp mirin and 181⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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