Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 488 +
Ingredients
244 aubergine 20⅓ cup miso 81⅓ tbsp sake (optional) 162⅔ tbsp mirin 81⅓ tbsp sugar (optional)
Method
Checkerboard score 244 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 20⅓ cup miso, 81⅓ tbsp sake (optional), 162⅔ tbsp mirin and 81⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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