Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 610 +
Ingredients
305 aubergine 25 5/12 cup miso 101⅔ tbsp sake (optional) 203⅓ tbsp mirin 101⅔ tbsp sugar (optional)
Method
Checkerboard score 305 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 25 5/12 cup miso, 101⅔ tbsp sake (optional), 203⅓ tbsp mirin and 101⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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