Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1227 +
Ingredients
613½ aubergine 51⅛ cup miso 204½ tbsp sake (optional) 409 tbsp mirin 204½ tbsp sugar (optional)
Method
Checkerboard score 613½ 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 51⅛ cup miso, 204½ tbsp sake (optional), 409 tbsp mirin and 204½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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