Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1191 +
Ingredients
595½ aubergine 49⅝ cup miso 198½ tbsp sake (optional) 397 tbsp mirin 198½ tbsp sugar (optional)
Method
Checkerboard score 595½ 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 49⅝ cup miso, 198½ tbsp sake (optional), 397 tbsp mirin and 198½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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