Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 500 +
Ingredients
250 aubergine 20⅚ cup miso 83⅓ tbsp sake (optional) 166⅔ tbsp mirin 83⅓ tbsp sugar (optional)
Method
Checkerboard score 250 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 20⅚ cup miso, 83⅓ tbsp sake (optional), 166⅔ tbsp mirin and 83⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: