Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 542 +
Ingredients
271 aubergine 22 7/12 cup miso 90⅓ tbsp sake (optional) 180⅔ tbsp mirin 90⅓ tbsp sugar (optional)
Method
Checkerboard score 271 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 7/12 cup miso, 90⅓ tbsp sake (optional), 180⅔ tbsp mirin and 90⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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