Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 543 +
Ingredients
271½ aubergine 22⅝ cup miso 90½ tbsp sake (optional) 181 tbsp mirin 90½ tbsp sugar (optional)
Method
Checkerboard score 271½ 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 22⅝ cup miso, 90½ tbsp sake (optional), 181 tbsp mirin and 90½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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