Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 638 +
Ingredients
319 aubergine 26 7/12 cup miso 106⅓ tbsp sake (optional) 212⅔ tbsp mirin 106⅓ tbsp sugar (optional)
Method
Checkerboard score 319 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 7/12 cup miso, 106⅓ tbsp sake (optional), 212⅔ tbsp mirin and 106⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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