Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1189 +
Ingredients
594½ aubergine 49 7/13 cup miso 198⅙ tbsp sake (optional) 396⅓ tbsp mirin 198⅙ tbsp sugar (optional)
Method
Checkerboard score 594½ 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 7/13 cup miso, 198⅙ tbsp sake (optional), 396⅓ tbsp mirin and 198⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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