Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 554 +
Ingredients
277 aubergine 23 1/12 cup miso 92⅓ tbsp sake (optional) 184⅔ tbsp mirin 92⅓ tbsp sugar (optional)
Method
Checkerboard score 277 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 1/12 cup miso, 92⅓ tbsp sake (optional), 184⅔ tbsp mirin and 92⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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