Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1196 +
Ingredients
598 aubergine 49⅚ cup miso 199⅓ tbsp sake (optional) 398⅔ tbsp mirin 199⅓ tbsp sugar (optional)
Method
Checkerboard score 598 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 49⅚ cup miso, 199⅓ tbsp sake (optional), 398⅔ tbsp mirin and 199⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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