Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1141 +
Ingredients
570½ aubergine 47 7/13 cup miso 190⅙ tbsp sake (optional) 380⅓ tbsp mirin 190⅙ tbsp sugar (optional)
Method
Checkerboard score 570½ 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 7/13 cup miso, 190⅙ tbsp sake (optional), 380⅓ tbsp mirin and 190⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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