Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 533 +
Ingredients
266½ aubergine 22 3/14 cup miso 88⅚ tbsp sake (optional) 177⅔ tbsp mirin 88⅚ tbsp sugar (optional)
Method
Checkerboard score 266½ 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 22 3/14 cup miso, 88⅚ tbsp sake (optional), 177⅔ tbsp mirin and 88⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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