Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1190 +
Ingredients
595 aubergine 49 7/12 cup miso 198⅓ tbsp sake (optional) 396⅔ tbsp mirin 198⅓ tbsp sugar (optional)
Method
Checkerboard score 595 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 7/12 cup miso, 198⅓ tbsp sake (optional), 396⅔ tbsp mirin and 198⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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