Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 639 +
Ingredients
319½ aubergine 26⅝ cup miso 106½ tbsp sake (optional) 213 tbsp mirin 106½ tbsp sugar (optional)
Method
Checkerboard score 319½ 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 26⅝ cup miso, 106½ tbsp sake (optional), 213 tbsp mirin and 106½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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