Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 463 +
Ingredients
231½ aubergine 19 2/7 cup miso 77⅙ tbsp sake (optional) 154⅓ tbsp mirin 77⅙ tbsp sugar (optional)
Method
Checkerboard score 231½ 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 19 2/7 cup miso, 77⅙ tbsp sake (optional), 154⅓ tbsp mirin and 77⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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