Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 553 +
Ingredients
276½ aubergine 23 1/16 cup miso 92⅙ tbsp sake (optional) 184⅓ tbsp mirin 92⅙ tbsp sugar (optional)
Method
Checkerboard score 276½ 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 23 1/16 cup miso, 92⅙ tbsp sake (optional), 184⅓ tbsp mirin and 92⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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