Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1225 +
Ingredients
612½ aubergine 51 1/16 cup miso 204⅙ tbsp sake (optional) 408⅓ tbsp mirin 204⅙ tbsp sugar (optional)
Method
Checkerboard score 612½ 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 51 1/16 cup miso, 204⅙ tbsp sake (optional), 408⅓ tbsp mirin and 204⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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