Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 631 +
Ingredients
315½ aubergine 26 2/7 cup miso 105⅙ tbsp sake (optional) 210⅓ tbsp mirin 105⅙ tbsp sugar (optional)
Method
Checkerboard score 315½ 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 26 2/7 cup miso, 105⅙ tbsp sake (optional), 210⅓ tbsp mirin and 105⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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