Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 557 +
Ingredients
278½ aubergine 23 3/14 cup miso 92⅚ tbsp sake (optional) 185⅔ tbsp mirin 92⅚ tbsp sugar (optional)
Method
Checkerboard score 278½ 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 3/14 cup miso, 92⅚ tbsp sake (optional), 185⅔ tbsp mirin and 92⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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