Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 584 +
Ingredients
292 aubergine 24⅓ cup miso 97⅓ tbsp sake (optional) 194⅔ tbsp mirin 97⅓ tbsp sugar (optional)
Method
Checkerboard score 292 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 24⅓ cup miso, 97⅓ tbsp sake (optional), 194⅔ tbsp mirin and 97⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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