Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1177 +
Ingredients
588½ aubergine 49 1/16 cup miso 196⅙ tbsp sake (optional) 392⅓ tbsp mirin 196⅙ tbsp sugar (optional)
Method
Checkerboard score 588½ 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 49 1/16 cup miso, 196⅙ tbsp sake (optional), 392⅓ tbsp mirin and 196⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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