Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 627 +
Ingredients
313½ aubergine 26⅛ cup miso 104½ tbsp sake (optional) 209 tbsp mirin 104½ tbsp sugar (optional)
Method
Checkerboard score 313½ 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 26⅛ cup miso, 104½ tbsp sake (optional), 209 tbsp mirin and 104½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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