Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 649 +
Ingredients
324½ aubergine 27 1/16 cup miso 108⅙ tbsp sake (optional) 216⅓ tbsp mirin 108⅙ tbsp sugar (optional)
Method
Checkerboard score 324½ 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 1/16 cup miso, 108⅙ tbsp sake (optional), 216⅓ tbsp mirin and 108⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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