Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 483 +
Ingredients
241½ aubergine 20⅛ cup miso 80½ tbsp sake (optional) 161 tbsp mirin 80½ tbsp sugar (optional)
Method
Checkerboard score 241½ 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 20⅛ cup miso, 80½ tbsp sake (optional), 161 tbsp mirin and 80½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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