Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 577 +
Ingredients
288½ aubergine 24 1/16 cup miso 96⅙ tbsp sake (optional) 192⅓ tbsp mirin 96⅙ tbsp sugar (optional)
Method
Checkerboard score 288½ 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 24 1/16 cup miso, 96⅙ tbsp sake (optional), 192⅓ tbsp mirin and 96⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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