Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 524 +
Ingredients
262 aubergine 21⅚ cup miso 87⅓ tbsp sake (optional) 174⅔ tbsp mirin 87⅓ tbsp sugar (optional)
Method
Checkerboard score 262 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 21⅚ cup miso, 87⅓ tbsp sake (optional), 174⅔ tbsp mirin and 87⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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