Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1092 +
Ingredients
546 aubergine 45½ cup miso 182 tbsp sake (optional) 364 tbsp mirin 182 tbsp sugar (optional)
Method
Checkerboard score 546 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 45½ cup miso, 182 tbsp sake (optional), 364 tbsp mirin and 182 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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