Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1121 +
Ingredients
560½ aubergine 46 5/7 cup miso 186⅚ tbsp sake (optional) 373⅔ tbsp mirin 186⅚ tbsp sugar (optional)
Method
Checkerboard score 560½ 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 5/7 cup miso, 186⅚ tbsp sake (optional), 373⅔ tbsp mirin and 186⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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