Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 521 +
Ingredients
260½ aubergine 21 5/7 cup miso 86⅚ tbsp sake (optional) 173⅔ tbsp mirin 86⅚ tbsp sugar (optional)
Method
Checkerboard score 260½ 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 5/7 cup miso, 86⅚ tbsp sake (optional), 173⅔ tbsp mirin and 86⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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