Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 510 +
Ingredients
255 aubergine 21¼ cup miso 85 tbsp sake (optional) 170 tbsp mirin 85 tbsp sugar (optional)
Method
Checkerboard score 255 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 21¼ cup miso, 85 tbsp sake (optional), 170 tbsp mirin and 85 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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