Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 597 +
Ingredients
298½ aubergine 24⅞ cup miso 99½ tbsp sake (optional) 199 tbsp mirin 99½ tbsp sugar (optional)
Method
Checkerboard score 298½ 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 24⅞ cup miso, 99½ tbsp sake (optional), 199 tbsp mirin and 99½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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