Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1200 +
Ingredients
600 aubergine 50 cup miso 200 tbsp sake (optional) 400 tbsp mirin 200 tbsp sugar (optional)
Method
Checkerboard score 600 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 50 cup miso, 200 tbsp sake (optional), 400 tbsp mirin and 200 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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