Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1175 +
Ingredients
587½ aubergine 48 15/16 cup miso 195⅚ tbsp sake (optional) 391⅔ tbsp mirin 195⅚ tbsp sugar (optional)
Method
Checkerboard score 587½ 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 48 15/16 cup miso, 195⅚ tbsp sake (optional), 391⅔ tbsp mirin and 195⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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