Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 520 +
Ingredients
260 aubergine 21⅔ cup miso 86⅔ tbsp sake (optional) 173⅓ tbsp mirin 86⅔ tbsp sugar (optional)
Method
Checkerboard score 260 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 21⅔ cup miso, 86⅔ tbsp sake (optional), 173⅓ tbsp mirin and 86⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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