Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 548 +
Ingredients
274 aubergine 22⅚ cup miso 91⅓ tbsp sake (optional) 182⅔ tbsp mirin 91⅓ tbsp sugar (optional)
Method
Checkerboard score 274 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 22⅚ cup miso, 91⅓ tbsp sake (optional), 182⅔ tbsp mirin and 91⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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