Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1112 +
Ingredients
556 aubergine 46⅓ cup miso 185⅓ tbsp sake (optional) 370⅔ tbsp mirin 185⅓ tbsp sugar (optional)
Method
Checkerboard score 556 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 46⅓ cup miso, 185⅓ tbsp sake (optional), 370⅔ tbsp mirin and 185⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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