Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 640 +
Ingredients
320 aubergine 26⅔ cup miso 106⅔ tbsp sake (optional) 213⅓ tbsp mirin 106⅔ tbsp sugar (optional)
Method
Checkerboard score 320 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 26⅔ cup miso, 106⅔ tbsp sake (optional), 213⅓ tbsp mirin and 106⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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