Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 526 +
Ingredients
263 aubergine 21 11/12 cup miso 87⅔ tbsp sake (optional) 175⅓ tbsp mirin 87⅔ tbsp sugar (optional)
Method
Checkerboard score 263 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 11/12 cup miso, 87⅔ tbsp sake (optional), 175⅓ tbsp mirin and 87⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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