Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 546 +
Ingredients
273 aubergine 22¾ cup miso 91 tbsp sake (optional) 182 tbsp mirin 91 tbsp sugar (optional)
Method
Checkerboard score 273 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 22¾ cup miso, 91 tbsp sake (optional), 182 tbsp mirin and 91 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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