Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 517 +
Ingredients
258½ aubergine 21 7/13 cup miso 86⅙ tbsp sake (optional) 172⅓ tbsp mirin 86⅙ tbsp sugar (optional)
Method
Checkerboard score 258½ 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 7/13 cup miso, 86⅙ tbsp sake (optional), 172⅓ tbsp mirin and 86⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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