Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 615 +
Ingredients
307½ aubergine 25⅝ cup miso 102½ tbsp sake (optional) 205 tbsp mirin 102½ tbsp sugar (optional)
Method
Checkerboard score 307½ 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 25⅝ cup miso, 102½ tbsp sake (optional), 205 tbsp mirin and 102½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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