Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 642 +
Ingredients
321 aubergine 26¾ cup miso 107 tbsp sake (optional) 214 tbsp mirin 107 tbsp sugar (optional)
Method
Checkerboard score 321 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 26¾ cup miso, 107 tbsp sake (optional), 214 tbsp mirin and 107 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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