Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1179 +
Ingredients
589½ aubergine 49⅛ cup miso 196½ tbsp sake (optional) 393 tbsp mirin 196½ tbsp sugar (optional)
Method
Checkerboard score 589½ 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 49⅛ cup miso, 196½ tbsp sake (optional), 393 tbsp mirin and 196½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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