Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1206 +
Ingredients
603 aubergine 50¼ cup miso 201 tbsp sake (optional) 402 tbsp mirin 201 tbsp sugar (optional)
Method
Checkerboard score 603 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 50¼ cup miso, 201 tbsp sake (optional), 402 tbsp mirin and 201 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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