Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1094 +
Ingredients
547 aubergine 45 7/12 cup miso 182⅓ tbsp sake (optional) 364⅔ tbsp mirin 182⅓ tbsp sugar (optional)
Method
Checkerboard score 547 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 45 7/12 cup miso, 182⅓ tbsp sake (optional), 364⅔ tbsp mirin and 182⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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