Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 561 +
Ingredients
280½ aubergine 23⅜ cup miso 93½ tbsp sake (optional) 187 tbsp mirin 93½ tbsp sugar (optional)
Method
Checkerboard score 280½ 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 23⅜ cup miso, 93½ tbsp sake (optional), 187 tbsp mirin and 93½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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