Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1133 +
Ingredients
566½ aubergine 47 3/14 cup miso 188⅚ tbsp sake (optional) 377⅔ tbsp mirin 188⅚ tbsp sugar (optional)
Method
Checkerboard score 566½ 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 3/14 cup miso, 188⅚ tbsp sake (optional), 377⅔ tbsp mirin and 188⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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