Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 549 +
Ingredients
274½ aubergine 22⅞ cup miso 91½ tbsp sake (optional) 183 tbsp mirin 91½ tbsp sugar (optional)
Method
Checkerboard score 274½ 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 22⅞ cup miso, 91½ tbsp sake (optional), 183 tbsp mirin and 91½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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