Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 620 +
Ingredients
310 aubergine 25⅚ cup miso 103⅓ tbsp sake (optional) 206⅔ tbsp mirin 103⅓ tbsp sugar (optional)
Method
Checkerboard score 310 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 25⅚ cup miso, 103⅓ tbsp sake (optional), 206⅔ tbsp mirin and 103⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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