Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1109 +
Ingredients
554½ aubergine 46 3/14 cup miso 184⅚ tbsp sake (optional) 369⅔ tbsp mirin 184⅚ tbsp sugar (optional)
Method
Checkerboard score 554½ 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 46 3/14 cup miso, 184⅚ tbsp sake (optional), 369⅔ tbsp mirin and 184⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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