Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1120 +
Ingredients
560 aubergine 46⅔ cup miso 186⅔ tbsp sake (optional) 373⅓ tbsp mirin 186⅔ tbsp sugar (optional)
Method
Checkerboard score 560 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 46⅔ cup miso, 186⅔ tbsp sake (optional), 373⅓ tbsp mirin and 186⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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