Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1129 +
Ingredients
564½ aubergine 47 1/16 cup miso 188⅙ tbsp sake (optional) 376⅓ tbsp mirin 188⅙ tbsp sugar (optional)
Method
Checkerboard score 564½ 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 47 1/16 cup miso, 188⅙ tbsp sake (optional), 376⅓ tbsp mirin and 188⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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