Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 484 +
Ingredients
242 aubergine 20⅙ cup miso 80⅔ tbsp sake (optional) 161⅓ tbsp mirin 80⅔ tbsp sugar (optional)
Method
Checkerboard score 242 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 20⅙ cup miso, 80⅔ tbsp sake (optional), 161⅓ tbsp mirin and 80⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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