Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1148 +
Ingredients
574 aubergine 47⅚ cup miso 191⅓ tbsp sake (optional) 382⅔ tbsp mirin 191⅓ tbsp sugar (optional)
Method
Checkerboard score 574 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 47⅚ cup miso, 191⅓ tbsp sake (optional), 382⅔ tbsp mirin and 191⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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