Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 621 +
Ingredients
310½ aubergine 25⅞ cup miso 103½ tbsp sake (optional) 207 tbsp mirin 103½ tbsp sugar (optional)
Method
Checkerboard score 310½ 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 25⅞ cup miso, 103½ tbsp sake (optional), 207 tbsp mirin and 103½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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