Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 540 +
Ingredients
270 aubergine 22½ cup miso 90 tbsp sake (optional) 180 tbsp mirin 90 tbsp sugar (optional)
Method
Checkerboard score 270 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 22½ cup miso, 90 tbsp sake (optional), 180 tbsp mirin and 90 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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