Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 585 +
Ingredients
292½ aubergine 24⅜ cup miso 97½ tbsp sake (optional) 195 tbsp mirin 97½ tbsp sugar (optional)
Method
Checkerboard score 292½ 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 24⅜ cup miso, 97½ tbsp sake (optional), 195 tbsp mirin and 97½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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