Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1199 +
Ingredients
599½ aubergine 49 15/16 cup miso 199⅚ tbsp sake (optional) 399⅔ tbsp mirin 199⅚ tbsp sugar (optional)
Method
Checkerboard score 599½ 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 15/16 cup miso, 199⅚ tbsp sake (optional), 399⅔ tbsp mirin and 199⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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