Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 623 +
Ingredients
311½ aubergine 25 15/16 cup miso 103⅚ tbsp sake (optional) 207⅔ tbsp mirin 103⅚ tbsp sugar (optional)
Method
Checkerboard score 311½ 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 15/16 cup miso, 103⅚ tbsp sake (optional), 207⅔ tbsp mirin and 103⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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