Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1150 +
Ingredients
575 aubergine 47 11/12 cup miso 191⅔ tbsp sake (optional) 383⅓ tbsp mirin 191⅔ tbsp sugar (optional)
Method
Checkerboard score 575 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 11/12 cup miso, 191⅔ tbsp sake (optional), 383⅓ tbsp mirin and 191⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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