Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 495 +
Ingredients
247½ aubergine 20⅝ cup miso 82½ tbsp sake (optional) 165 tbsp mirin 82½ tbsp sugar (optional)
Method
Checkerboard score 247½ 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 20⅝ cup miso, 82½ tbsp sake (optional), 165 tbsp mirin and 82½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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