Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 503 +
Ingredients
251½ aubergine 20 15/16 cup miso 83⅚ tbsp sake (optional) 167⅔ tbsp mirin 83⅚ tbsp sugar (optional)
Method
Checkerboard score 251½ 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 20 15/16 cup miso, 83⅚ tbsp sake (optional), 167⅔ tbsp mirin and 83⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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