Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 559 +
Ingredients
279½ aubergine 23 2/7 cup miso 93⅙ tbsp sake (optional) 186⅓ tbsp mirin 93⅙ tbsp sugar (optional)
Method
Checkerboard score 279½ 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 2/7 cup miso, 93⅙ tbsp sake (optional), 186⅓ tbsp mirin and 93⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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