Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 513 +
Ingredients
256½ aubergine 21⅜ cup miso 85½ tbsp sake (optional) 171 tbsp mirin 85½ tbsp sugar (optional)
Method
Checkerboard score 256½ 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 21⅜ cup miso, 85½ tbsp sake (optional), 171 tbsp mirin and 85½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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