Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1220 +
Ingredients
610 aubergine 50⅚ cup miso 203⅓ tbsp sake (optional) 406⅔ tbsp mirin 203⅓ tbsp sugar (optional)
Method
Checkerboard score 610 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 50⅚ cup miso, 203⅓ tbsp sake (optional), 406⅔ tbsp mirin and 203⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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