Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 562 +
Ingredients
281 aubergine 23 5/12 cup miso 93⅔ tbsp sake (optional) 187⅓ tbsp mirin 93⅔ tbsp sugar (optional)
Method
Checkerboard score 281 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 5/12 cup miso, 93⅔ tbsp sake (optional), 187⅓ tbsp mirin and 93⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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