Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1125 +
Ingredients
562½ aubergine 46⅞ cup miso 187½ tbsp sake (optional) 375 tbsp mirin 187½ tbsp sugar (optional)
Method
Checkerboard score 562½ 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 46⅞ cup miso, 187½ tbsp sake (optional), 375 tbsp mirin and 187½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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