Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1107 +
Ingredients
553½ aubergine 46⅛ cup miso 184½ tbsp sake (optional) 369 tbsp mirin 184½ tbsp sugar (optional)
Method
Checkerboard score 553½ 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 46⅛ cup miso, 184½ tbsp sake (optional), 369 tbsp mirin and 184½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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