Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1170 +
Ingredients
585 aubergine 48¾ cup miso 195 tbsp sake (optional) 390 tbsp mirin 195 tbsp sugar (optional)
Method
Checkerboard score 585 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 48¾ cup miso, 195 tbsp sake (optional), 390 tbsp mirin and 195 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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