Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 544 +
Ingredients
272 aubergine 22⅔ cup miso 90⅔ tbsp sake (optional) 181⅓ tbsp mirin 90⅔ tbsp sugar (optional)
Method
Checkerboard score 272 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 22⅔ cup miso, 90⅔ tbsp sake (optional), 181⅓ tbsp mirin and 90⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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