Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 611 +
Ingredients
305½ aubergine 25 6/13 cup miso 101⅚ tbsp sake (optional) 203⅔ tbsp mirin 101⅚ tbsp sugar (optional)
Method
Checkerboard score 305½ 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 6/13 cup miso, 101⅚ tbsp sake (optional), 203⅔ tbsp mirin and 101⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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