Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 589 +
Ingredients
294½ aubergine 24 7/13 cup miso 98⅙ tbsp sake (optional) 196⅓ tbsp mirin 98⅙ tbsp sugar (optional)
Method
Checkerboard score 294½ 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 7/13 cup miso, 98⅙ tbsp sake (optional), 196⅓ tbsp mirin and 98⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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