Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 527 +
Ingredients
263½ aubergine 21 15/16 cup miso 87⅚ tbsp sake (optional) 175⅔ tbsp mirin 87⅚ tbsp sugar (optional)
Method
Checkerboard score 263½ 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 15/16 cup miso, 87⅚ tbsp sake (optional), 175⅔ tbsp mirin and 87⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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