Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 636 +
Ingredients
318 aubergine 26½ cup miso 106 tbsp sake (optional) 212 tbsp mirin 106 tbsp sugar (optional)
Method
Checkerboard score 318 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 26½ cup miso, 106 tbsp sake (optional), 212 tbsp mirin and 106 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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