Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 336 +
Ingredients
168 aubergine 14 cup miso 56 tbsp sake (optional) 112 tbsp mirin 56 tbsp sugar (optional)
Method
Checkerboard score 168 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 14 cup miso, 56 tbsp sake (optional), 112 tbsp mirin and 56 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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