Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 129 +
Ingredients
64½ aubergine 5⅜ cup miso 21½ tbsp sake (optional) 43 tbsp mirin 21½ tbsp sugar (optional)
Method
Checkerboard score 64½ 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 5⅜ cup miso, 21½ tbsp sake (optional), 43 tbsp mirin and 21½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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