Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 531 +
Ingredients
265½ aubergine 22⅛ cup miso 88½ tbsp sake (optional) 177 tbsp mirin 88½ tbsp sugar (optional)
Method
Checkerboard score 265½ 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 22⅛ cup miso, 88½ tbsp sake (optional), 177 tbsp mirin and 88½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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