Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1168 +
Ingredients
584 aubergine 48⅔ cup miso 194⅔ tbsp sake (optional) 389⅓ tbsp mirin 194⅔ tbsp sugar (optional)
Method
Checkerboard score 584 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 48⅔ cup miso, 194⅔ tbsp sake (optional), 389⅓ tbsp mirin and 194⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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