Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 619 +
Ingredients
309½ aubergine 25 11/14 cup miso 103⅙ tbsp sake (optional) 206⅓ tbsp mirin 103⅙ tbsp sugar (optional)
Method
Checkerboard score 309½ 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 11/14 cup miso, 103⅙ tbsp sake (optional), 206⅓ tbsp mirin and 103⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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