Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1188 +
Ingredients
594 aubergine 49½ cup miso 198 tbsp sake (optional) 396 tbsp mirin 198 tbsp sugar (optional)
Method
Checkerboard score 594 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 49½ cup miso, 198 tbsp sake (optional), 396 tbsp mirin and 198 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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