Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 648 +
Ingredients
324 aubergine 27 cup miso 108 tbsp sake (optional) 216 tbsp mirin 108 tbsp sugar (optional)
Method
Checkerboard score 324 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 27 cup miso, 108 tbsp sake (optional), 216 tbsp mirin and 108 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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