Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 498 +
Ingredients
249 aubergine 20¾ cup miso 83 tbsp sake (optional) 166 tbsp mirin 83 tbsp sugar (optional)
Method
Checkerboard score 249 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 20¾ cup miso, 83 tbsp sake (optional), 166 tbsp mirin and 83 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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