Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1136 +
Ingredients
568 aubergine 47⅓ cup miso 189⅓ tbsp sake (optional) 378⅔ tbsp mirin 189⅓ tbsp sugar (optional)
Method
Checkerboard score 568 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 47⅓ cup miso, 189⅓ tbsp sake (optional), 378⅔ tbsp mirin and 189⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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