Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 501 +
Ingredients
250½ aubergine 20⅞ cup miso 83½ tbsp sake (optional) 167 tbsp mirin 83½ tbsp sugar (optional)
Method
Checkerboard score 250½ 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 20⅞ cup miso, 83½ tbsp sake (optional), 167 tbsp mirin and 83½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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