Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1140 +
Ingredients
570 aubergine 47½ cup miso 190 tbsp sake (optional) 380 tbsp mirin 190 tbsp sugar (optional)
Method
Checkerboard score 570 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 47½ cup miso, 190 tbsp sake (optional), 380 tbsp mirin and 190 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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