Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1097 +
Ingredients
548½ aubergine 45 5/7 cup miso 182⅚ tbsp sake (optional) 365⅔ tbsp mirin 182⅚ tbsp sugar (optional)
Method
Checkerboard score 548½ 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 5/7 cup miso, 182⅚ tbsp sake (optional), 365⅔ tbsp mirin and 182⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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