Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 545 +
Ingredients
272½ aubergine 22 5/7 cup miso 90⅚ tbsp sake (optional) 181⅔ tbsp mirin 90⅚ tbsp sugar (optional)
Method
Checkerboard score 272½ 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 5/7 cup miso, 90⅚ tbsp sake (optional), 181⅔ tbsp mirin and 90⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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