Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 644 +
Ingredients
322 aubergine 26⅚ cup miso 107⅓ tbsp sake (optional) 214⅔ tbsp mirin 107⅓ tbsp sugar (optional)
Method
Checkerboard score 322 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 26⅚ cup miso, 107⅓ tbsp sake (optional), 214⅔ tbsp mirin and 107⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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