Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 512 +
Ingredients
256 aubergine 21⅓ cup miso 85⅓ tbsp sake (optional) 170⅔ tbsp mirin 85⅓ tbsp sugar (optional)
Method
Checkerboard score 256 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 21⅓ cup miso, 85⅓ tbsp sake (optional), 170⅔ tbsp mirin and 85⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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