Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1185 +
Ingredients
592½ aubergine 49⅜ cup miso 197½ tbsp sake (optional) 395 tbsp mirin 197½ tbsp sugar (optional)
Method
Checkerboard score 592½ 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 49⅜ cup miso, 197½ tbsp sake (optional), 395 tbsp mirin and 197½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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