Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 609 +
Ingredients
304½ aubergine 25⅜ cup miso 101½ tbsp sake (optional) 203 tbsp mirin 101½ tbsp sugar (optional)
Method
Checkerboard score 304½ 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 25⅜ cup miso, 101½ tbsp sake (optional), 203 tbsp mirin and 101½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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