Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1119 +
Ingredients
559½ aubergine 46⅝ cup miso 186½ tbsp sake (optional) 373 tbsp mirin 186½ tbsp sugar (optional)
Method
Checkerboard score 559½ 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 46⅝ cup miso, 186½ tbsp sake (optional), 373 tbsp mirin and 186½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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