Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 514 +
Ingredients
257 aubergine 21 5/12 cup miso 85⅔ tbsp sake (optional) 171⅓ tbsp mirin 85⅔ tbsp sugar (optional)
Method
Checkerboard score 257 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 21 5/12 cup miso, 85⅔ tbsp sake (optional), 171⅓ tbsp mirin and 85⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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