Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1233 +
Ingredients
616½ aubergine 51⅜ cup miso 205½ tbsp sake (optional) 411 tbsp mirin 205½ tbsp sugar (optional)
Method
Checkerboard score 616½ 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 51⅜ cup miso, 205½ tbsp sake (optional), 411 tbsp mirin and 205½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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