Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 570 +
Ingredients
285 aubergine 23¾ cup miso 95 tbsp sake (optional) 190 tbsp mirin 95 tbsp sugar (optional)
Method
Checkerboard score 285 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 23¾ cup miso, 95 tbsp sake (optional), 190 tbsp mirin and 95 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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